Combine the flour, salt, sugar, butter and eggs in the bowl of your stand mixer.

Begin kneading with the dough hook until well combined then continue mixing on low speed for 8 minutes.

Add the butter, a bit at a time, mixing until incorporated.

Add the fresh yeast, lemon zest and orange zest and continue mixing for a few more minutes on low to medium speed until the yeast is well mixed in.

When properly kneaded, turn the mixer off and allow the dough to rest for 10 minutes.

Transfer the dough in a pastry bag fitted with a large round nozzle and pipe it into your prepared pans. I used 16 mini bundt cakes which I greased with butter before use.

Cover with plastic wrap and allow to rise for 1 1/2 hours or until more than double in volume.

When proofed enough, place in the preheated oven at 200C and bake for 15 minutes or until golden brown.

Allow to cool down slightly in the pan then remove and place on a wire rack to chill.

Combine the water and sugar in a bowl. Cook for 5 minutes then remove from heat and add the raspberry puree.

Allow to cool down for 10 minutes then stir in the rose water.

While the syrup is still warm, place each savarin into the syrup and allow to soak up as needed.

Reserve the syrupy savarins in the fridge.

Combine the heavy cream A, honey and vanilla bean (split in half lengthwise) in a pot and bring to the boiling point. Remove from heat and allow to infuse for 10 minutes then reheat the cream. Remove the vanilla bean.

Pour the hot cream over the chocolate and blend to emulsify.

While blending, pour in the heavy cream B.

Cover with plastic wrap and refrigerate for at least 8 hours.

Whip until stiff and cream then spoon into a pastry bag.

Pipe a dollop of ganache over each savarin.

Decorate as you wish!