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Put the flour into a large bowl, make a little cavity in the middle and place the yeast in it. Mix with your fingers. Add the warm milk and mix gradually with the flour, to make a soft dough. Let the dough rest for approximately 10 minutes, while the yeast leavens. Add the sugar and eggs and mix them thoroughly with the leavened dough. Finally, beat in melted margarine (which should be warm but not hot) and knead thoroughly. The dough should be soft and elastic. Cover with a cloth and let the dough rise for 60 minutes in a warm room until it doubles in size. Using a tablespoon form individual buns of dough. Let the dough buns rise again for 30 minutes. Place the buns on a baking tray and bake in the oven at 220 °C (Gas Mark 7) for 20–25 minutes. Make sure the buns are cooked and remove them. When the buns are cool, with the tip of a knife cut a slice from the top of the cake and soak them with the warm rum syrup (not hot). When they cool completely, using an icing bag, fill the cavity with the chantilly cream. Rum syrup In a saucepan, heat the water and the sugar over medium heat for 5 minutes, until the syrup has thickened a little. Remove the syrup from the heat and stir the rum into the mixture. 
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