Savarin

Savarins are simply babas made in a different shape and without raisins. They are formed as either a large ring-shaped cake serving eight to ten people or as individual doughnut-like pastries. In both cases, the dessert is moistened with maraschino or another cherry-flavored syrup. Savarin is named after the French gourmet and writer Antoine Brillat-Savarin, who, in 1825, just a year before his death, authored The Physiology of Taste, which became a classic culinary