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savarin
baba in kirsch
The savarin was invented in 1845 by Parisian pastry chefs Arthur and Auguste Julien, who named their creation after the famous French foodie and writer Brillat-Savarin. It’s a small ring-shaped cake made of baba au rhum dough, soaked in a kirsch syrup, then garnished with pastry cream or whipped cream, fresh or candied fruit.
The ring form proved such a success that it’s now used for baba au rhum as well.
Text © Dana Facaros
Image by Lidine Mia