It took: put flour and eggs in a bowl.
In another bowl put the milk with dry yeast and sugar, mix and pour over the flour.
Mix the dough with a spoon because it is soft.
Add salt and mix the dough for 5 minutes, then cover the bowl with a clean serving and let it rise for 40 minutes.
When the dough has risen, with the help of two spoons we distribute it in the forms of savarines (or muffins, in my case), greased with oil and lined with flour.
I placed the dough forms in the pan on the stove, then I put them in the oven for 20-25 minutes, until they brown nicely on top and pass the toothpick test.
Let the savarines cool a bit and then take them out of the molds.
Cream: mix the whipped cream until it hardens, then put it in the fridge.
Syrup: Put the water and sugar in a kettle and let it boil until it melts, then turn off the heat and add the rum essence.
Let cool completely.
Assembly: cut the lid of the savarins, then soak them well in syrup, fill them with whipped cream, place the lid on and put the strawberry jam on top.
Refrigerate until ready to serve.
Enjoy your meal!