Babas & Savarins

We made babas and savarins in our yeast product class the other day.  It seems that some people calls babas as savarins  and vise-versa. Oh well...I guess to each its own...

For my lecturer, babas are baked in a tall baba cylindrical moulds and have raisins in it. Savarins on the other hand looks like a donuts. Once its baked, it will be soaked into a syrup solution and the centre will be piped with whipped cream and decorate with fresh fruits.

Here's a photo of the babas that we made in school. It taste pretty nice, actually.

 Now, for the savarins...here's how we did it.

We piped it into the savarins donut moulds and baked it.

Here's a photo of our savarins after its baked.

The next step is to submerge it into a pot of syrup solution.

Let the syrup solution drip dry.

To finish it off, pipe whipped cream in the centre and decorate it with glazed fresh fruits.