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baba in kirsch

Le savarin

The savarin was invented in 1845 by Parisian pastry chefs Arthur and Auguste Julien, who named their creation after the famous French foodie and writer Brillat-Savarin. It’s a small ring-shaped cake made of baba au rhum dough, soaked in a kirsch syrup, then garnished with pastry cream or whipped cream, fresh or candied fruit.

The ring form proved such a success that it’s now used for baba au rhum as well.


Text © Dana Facaros

Image by Lidine Mia