Ingredients :

• Fresh baker’s yeast — Sold in small cubes in the chilled section, often next to the butter. If you can only find dry yeast, take half the weight — 5g instead of 10g — and rehydrate it the same way in lukewarm milk. Fresh gives a slightly airier crumb, but the difference isn’t dramatic.
• Softened butter — Truly soft — your finger should sink into it without effort. Not melted, not barely out of the fridge. Take it out at least an hour before. Butter that is too cold in the dough means 10 minutes of useless combat for a less homogeneous result.
• Alcohol-free rum extract — This is the substitution for classic rum. It’s easily found in supermarkets in the vanilla and flavorings aisle. One teaspoon is enough — it’s concentrated. Add it to the syrup off the heat, with orange juice to complete the volume. The result is very close to the original.
• Very cold heavy cream — For whipped cream, temperature is everything. Minimum 30% fat, straight from the fridge at the last minute. If you have time, slide the bowl into the freezer 10 minutes before. Lukewarm cream will never whip up.