Pâte à Savarin

A rich fermented dough, which is proved and baked. It is then soaked in sweet syrup flavoured traditionally with rum. It was created by the famous Julien brothers in 1834, when Auguste saw some pâtissiers soaking Genoese sponges. Inspired by this idea, he experimented with new recipes and different types of syrup. One of his brother’s creations was the Savarin, initially made with wheat flour, sugar, eggs, diced orange peel, salt, yeast and milk and place