Savarin Pastry Cream

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 an optional teaspoon of straight rum into the center of the baba. Less is used here due to the delicate pastry cream. Wait for it to soak in and then glaze the baba with the hot apricot glaze.
5. Garnish	Garnish with a rosette of pastry cream using a medium star tip in a pastry bag. Then top with a 1/2 teaspoon of Chocolate sprinkles.
Additional Comments:	Store chilled, best if the baba marinates for a day before the pastry cream garnish is applied.

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