yPastryz

1. Combine the medium and enriched flour, sugar, salt, eggs and raw yeast and knead well.

2. Melt the butter and add to (1), a third at a time. * For Baba, add the raisins and mix lightly.

3. Place (1) in a bowl and cover with a wet dishcloth. Place it in an etuve (a warmer) at 30Ž with the humidity set at 70-80% for 10 minutes to ferment it.

4. Using a wooden spatula, lightly mix the dough to remove any trapped air. Squeeze out the dough into each baking cup and fill to 60% capacity.

5. Put the cups back in an etuve at 30Ž with the humidity set at 70-80% to ferment it again.

6. When the dough rises to 5mm above the edge of each baking pan, bake in an oven at approx. 220Ž for 15-20 minutes for Savarin and Marignan, and 30-35 minutes for Baba.

7. Remove the contents of from each cup and thinly slice the bottom off the Savarin and Marignan. Place them in a warm place to dry. * Do not cut the bottom off the Baba.

ySyrupz

Combine the water, sugar and orange and lemon slices in a large pan, and bring to a boil to make syrup.

yFinishingz

Warm the syrup and tremper (soak) the pastry, the bottom part first, then, turn it over. Allow enough time to absorb thoroughly. (tip1) Scoop up the pastry using an ecumoir (a flat ladle with holes), and place over a wire rack to cool.

<Savarin>

Sprinkle the pastry with a small amount of rum and spread a thin layer of apricot jam over it. Squeeze out the Creme chantilly at the center and add fruits for decoration.itip2j

<Baba>

Sprinkle the pastry with a small amount of rum and spread a thin layer of apricot jam over it.

<Marignan>

Sprinkle the pastry with a small amount of rum and spread a thin layer of apricot jam over it. Make shallow cuts on the outside and squeeze out either Creme patissiere or Creme chantilly.

<Tips>

1. Be careful not to soak the pastry in the syrup too long, or it will crumble.

2. To squeeze out Creme patissiere or Creme chantilly, wait for a while after spreading the jam until the pastry cools completely.

<Cooking Terms>

• TremperEETo dip or soak in a liquid such as syrup, or to dip something in melted chocolate to coat the surface.

• EtuveFijEEEquipment with variable temperature and humidity settings used to dry or ferment dough.

• EcumoirF()EEA flat ladle with holes.