savarin
[ SAV-uh-rihn; sa-va-RAN ]
This variation on the
BABA is made without raisins and baked in a large ring mold. Named after Brillat-Savarin, a famous 18th-century food writer, this rich yeast cake is soaked with rum-flavored syrup and filled with
PASTRY CREAM, crème
CHANTILLY or fresh fruit.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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