Savarin Chantilly

Process	Instructions
1. Boil	Make a syrup with the sugar and water. Cool to 140°(F)
2. Soak	Pour the syrup in a flat pan, large enough to hold all ten babas. Place babas top down into the syrup, allow to soak for a minute or two, then flip upright onto their bottoms to soak a little more.
3. Drain	After most of the syrup has been absorbed, remove babas to a draining rack to help remove any excess syrup. Place drained babas into a cup, small dish or large dish. Babas can be finished off - individually or as a group of babas if garnished into a larger dish.
4. Finish	Pour a teaspoon of straight rum into the center of the baba. Less is used here due to the delicate chantilly cream. Wait for it to soak in and then glaze the baba with the hot apricot glaze.
5. Garnish	Garnish with a rosette of whipped cream using a fine star tip in a pastry bag. Then top with a maraschino cherry that has been rolled and dried on a paper towel.
Additional Comments:	Store chilled, best if the baba marinates for a day before the whipped cream garnish is applied.

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