Brush savarin mold with softened butter.
1. Prepare the pate a savarin: sift flour into a bowl. Make a well in the center and crumble in yeast. Pour warm milk over the yeast and stir to dissolve. Break eggs into the well. Gradually draw in flour with your hand and mix to a soft dough.
2. Work dough for 3 minutes by slapping it against the sides of the bowl; it will be quite soft and sticky. Cover bowl with a damp cloth and leave dough to rise in a warm place for about 45 minutes, until doubled in size.
3. Pound butter until very soft, mix into dough with salt and sugar.
4. Work dough for about 5 minutes by lifting it up with the fingertips of both hands and then slapping it back into the bowl.
5. Divide dough into 4 or five pieces with your hands and fit into buttered savarin mold. Cover with a damp towel and leave to rest for 15 minutes, until doubled in size. Uncover and bake in an oven preheated to 375 degrees F or 190 degrees C, for 20-30 minutes or until risen and lightly browned. Turn out onto a cake rack to cool.
6. Prepare sugar syrup: combine sugar, water and vanilla bean in a saucepan. Bring to boil over low heat, stirring to dissolve sugar. Cook for 1-2 minutes. Remove from heat and cool to lukewarm. Remove vanilla bean and add rum.
7. Place cake rack containing cooled savarin in a large bowl or dish, ladle over syrup. Repeat until, savarin has absorbed as much of the syrup as possible.
8. Heat apricot glaze to lukewarm, adding a little water if the glaze is too thick. Brush glaze over the savarin two or three times to produce a shine. Transfer savarin to a serving plate.
9. Prepare Chantilly cream: beat cream in a chilled bowl with a whisk until cream begins to stiffen. Add powdered sugar and continue to whisk until stiff peaks form and the cream clings to the whisk. Fit a piping bag with a medium star tube and fill with cream. Pipe cream into the center of the savarin. Decorate top of savarin with fresh fruit of your choice.