![[Ferrandi] Week 8: Babas, Savarins, & Marignans](https://www.sugarednspiced.com/wp-content/uploads/2012/12/R0050514.jpg)
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Really can’t say that I’m a big fan of baba au rhum, but it’s such a classic that one simply cannot skip this in pastry school. What it is: a small yeast cake, rich in eggs and butter, saturated in rum or other hard liquor. Let’s see how it’s done.
The dough is left to rise in a warm place until it doubles in volume, then baked in oven until nicely browed.
Savarins, a variation of baba au rhum, uses a circular ring cake mold and is soaked with different alcoholic syrups.
The baked babas, savarins, and marignans are soaked in hot syrup until soft and well-saturated.
