Rum-Soaked Yeast Cakes with Chantilly and Summer Fruit

Warm the milk to 38 degrees Celsius (100 degrees Fahrenheit). If using active dry yeast, stir it into the warm milk with a pinch of the measured sugar and let it sit for 5 to 8 minutes until foamy. If using instant yeast, this step can be skipped.

In the bowl of a stand mixer, whisk together the bread flour, granulated sugar, salt, and instant yeast (if not bloomed). Add the warm milk mixture, lightly beaten eggs, vanilla extract, and lemon zest if using. Fit the dough hook and mix on low speed for 2 minutes until a shaggy dough forms.

With the mixer on medium speed, add the softened butter one tablespoon at a time, waiting until each piece is fully incorporated before adding the next. Continue kneading for 8 to 10 minutes total, until the dough is smooth, glossy, and elastic. It should pull cleanly from the sides of the bowl and pass the windowpane test (stretch a small piece thin enough to see light through without tearing).

Shape the dough into a smooth ball, place it in a lightly oiled bowl, cover with a damp kitchen towel or plastic film, and let it rise at 24 to 26 degrees Celsius (75 to 79 degrees Fahrenheit) for 1 to 1.5 hours, until doubled in volume.

Brush the molds thoroughly with melted butter, getting into every crevice. Turn the dough out onto a lightly floured surface, deflate gently, and divide into 8 equal pieces using a bench scraper and scale (each piece should be about 70 g). Roll each piece into a smooth ball, then place seam-side down into a buttered mold, filling each about one-third full.

Cover the molds loosely with a clean kitchen towel and let them proof at 24 to 26 degrees Celsius (75 to 79 degrees Fahrenheit) for 35 to 45 minutes, until the dough has risen just to the rim of each mold and looks puffy.

Position a rack in the lower third of the oven and preheat to 190 degrees Celsius (375 degrees Fahrenheit). Bake the cakes on the lower rack for 16 to 20 minutes, rotating the pan once at the halfway mark, until the tops are deep golden brown and an instant-read thermometer inserted into the center reads 93 to 96 degrees Celsius (200 to 205 degrees Fahrenheit).

While the cakes bake, make the syrup. Combine the water, granulated sugar, split vanilla bean, and lemon zest strips in a medium saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar fully dissolves, then simmer for 3 minutes. Remove from heat, lift out the vanilla bean and lemon zest, and stir in the dark rum. Keep the syrup warm, around 60 degrees Celsius (140 degrees Fahrenheit), so it absorbs quickly without cooking the cakes further.

Unmold the warm cakes onto a wire rack set over a tray. Pour the warm syrup into a heatproof bowl wide enough to submerge one cake. Place a cake into the syrup and let it soak for 30 seconds on the first side, then flip and soak 30 seconds on the second side. Lift the cake out with a slotted spoon or spider, let it drip for a few seconds, and place it back on the rack. Repeat with the remaining cakes. If the syrup cools below 50 degrees Celsius (120 degrees Fahrenheit), rewarm it gently so the cakes absorb evenly.

Just before serving, make the Chantilly. Chill the mixing bowl and whisk attachment in the freezer for 5 minutes. Pour the cold cream into the chilled bowl, add the sifted powdered sugar, vanilla, and salt if using. Whip on medium speed until soft to medium peaks form, about 2 to 3 minutes. Stop the moment the cream holds a soft curl at the tip of the whisk; over-whipping turns it grainy.

Prepare the fruit: halve or quarter berries as needed, slice stone fruit into 5 mm (about one-quarter inch) wedges, and pat everything dry with paper towels. Excess moisture will dilute the cream and weep color across the plate.

Place one soaked cake on each serving plate. Spoon or pipe about 30 g of Chantilly onto the center of each cake, letting it drape slightly over one side. Arrange 40 to 50 g of mixed fruit around and over the cream. Finish with a few small mint leaves, a light dusting of powdered sugar, and a whisper of lemon zest if desired. Serve within 15 minutes for the best contrast between cool cream and room-temperature cake.