Ring Shaped baking dishes, which can be ribbed. Used for yeast and choux pastries. Savarin is a French yeast cake which is soaked with syrup. The finished cake is removed from the form, partly filled with syrup and the cake returned to the mould to absorb the liquid. For choux pastry the mixture is piped into the form and baked. When cooled it is cut horizontally and filled with different creams.