Savarin cakes

Stap 1 /6

*Prepare the syrup: pour the sugar, water, star anise, cinnamon and vanilla into a large saucepan. Boil for 1 minute, then leave the syrup to cool. Add the rum. Set aside.

• 300g *Caster sugar
• 0.7l *Water
• 3 *Star anise
• 2 *Cinnamon stick
• 1el *Vanilla extract
• 7cl *Rum

Stap 2 /6

*Whisk the egg yolks with the sugar until the mixture whitens and becomes frothy.

• 2 *Egg yolk
• 30g *Caster sugar

Stap 3 /6

*Add the melted butter and milk. Mix with a spatula. Add the flour and baking powder and mix until the mixture is smooth.

• 30g *Butter
• 8cl *Milk
• 170g *Special pastry flour
• 1.5tl *Baking powder

Stap 4 /6

*Preheat your appliance. Using a piping bag, fill the moulds.

Stap 5 /6

*Turn out immediately and leave to cool on a wire rack.

Stap 6 /6

*Before serving, prick each side of the savarin cakes with a fork and then place them in the syrup. Using a skimmer, turn them over quickly. They will soak up the syrup very quickly. Arrange on dessert plates, add more syrup if necessary and pour over the whipped cream.

• 200g *Whipped cream