A savarin is a rich yeast cake, similar to a baba, baked in a ring mould, then soaked in a spirit or liqueur-flavoured sugar syrup and filled or decorated. Named for the gastronome Brillat-Savarin, it is made from an enriched dough with eggs and butter, baked until golden, and while still warm drenched in rum or kirsch syrup until it glistens. The central hole is filled with whipped cream, pastry cream, or fresh fruit. Served chilled, it is moist, boozy, and luxurious, a fixture of classic pâtisserie. The syrup soak is the soul of the cake: too little and it is dry, too much and it collapses, so the pâtissier judges by weight and feel.