Sift the flour. Dissolve the yeast in cool milk. Whisk the eggs, add the honey, salt, melted butter, vanilla and milk with the yeast. Pour the mixture into the flour and stir until homogeneous.
Fill the molds of a muffin tray with the mixture and leave them for about 30 min. to rise. Bake in a preheated 356°F (180 °C) to a golden crisp. Cool the savarini.
Make a syrup from the water and sugar. Once the liquid comes to a boil, remove from the stove and add the rum essence.
Dip the savarini in it, turn them over several times to soak it in well. Beat the confectionery cream with a mixer until thickened. Garnish the savarini with blueberry jam and cream.