Technical Stages :

• Give a first "rise" to the savarin dough. Tear. Mold in the desired shape or in a buttered savarin pan. Let rise again and bake in a warm oven at 210°C or 410°F.
• When finished, unmold and let cool. Prepare the fruits of your choice.
• Soak the savarin or baba with the warm soaking syrup. When well soaked, let cool.
• Fill up the center of the baba with Chantilly in a crimped pastry bag.
• Put the fruits on top.
• Warm up the coating with a bit of water over low heat or in a micro-wave oven. Coat the fruits with a brush.
• Keep refrigerated until dessert time.