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the original recipe of the great classic of French pastry

Ingredients

For the rum bath

lemon and orange zest

For garnish

Fresh fruit salad

The Savarin it is a typical preparation of French pastry. Imagined by the King of Poland Stanislas Leszczynski and perfected by the Julien brothers, pastry chefs at the time of Napoleon III, it owes its name to the famous gourmet Brillat-Savarininventor of wet with rum used to soak the cake. Very similar to the Neapolitan baba, with which it shares its origins (so much so that it is also known as parisian baba), it differs mainly in the addition of fresh cream to the mixture and the number of eggs.

To prepare it, you start from the tank. When ready and done to hit, this is collected in the bowl of a planetary mixer with the flour, liquid cream, eggs, sugar and softened butter. The smooth and homogeneous paste thus obtained will then be placed in a donut moldleave to stand until doubled the initial volume, and put in a hot oven at 180°C for half an hour.

The result will be a tall, fluffy donut, to be impregnated with a syrup made from sugar syrup, white rum and citrus peel, and garnished in the center with tufts of whipped cream and fresh fruit. A dessert delicious and fragrant, pleasantly soft, with an impalpable consistency and an alcoholic taste, perfect to be served at the end of a meal with special guests or on the occasion of a special occasion.

For this recipe, it would be appropriate to use a planetary mixer. If you don’t have it at home, we suggest kneading the dough by hand for at least 20 minutes, beating vigorously on a floured work surface, until soft but not sticky. . For an impeccable end result, remember to let the savarin cool completely before pouring it into the hot syrup: you can also prepare it comfortably in advance and soak it, very cold and compact, the next day.

We opted for a fresh fruit salad, but if you want you can easily prepare it with that canned and replace the whipped cream with whipped cream, diplomatic, pastry or other of your taste. Instead of the donut mold, you can opt for the fluted one typical of the kugelhopf or, if the dessert is intended for the little ones in the house, you can use an orange or other sauce non alcoholic.

Find out how to prepare savarin by following the step-by-step procedure and tips. If you liked this recipe, try other French pastry specialties:

How to prepare savarin

Make the biga: sift the flour into a bowl and add the baking powder 1.

Mix well with a spoon 2.

Pour the hot milk 3.

Merge again 4.

Cover with cling film 5 and let rise, in a warm, dry place, until the initial volume is doubled.

Once it’s up 6take the chariot back.

Pour the sifted flour into the mixing bowl seven.

Join the tank 8.

Start kneading with the hook, at medium speed, and pour in the fresh cream 9.

Once the cream is incorporated, add the sugar ten.

Also mix the eggs 11two at a time and continuing with the others only when the previous ones have been well incorporated.

Add the soft butter in pieces 12a few at a time and always continuing to work with the hook at high speed, in order to thread the dough.

Once ready 13transfer the dough to a floured work surface.

Work until you get a stick 14 smooth and homogeneous.

Gently spread the dough with your hands 15starting from the center.

And in order to create a central hole, thus obtaining the characteristic donut shape 16.

Transfer the batter to a donut pan 17 24 cm in diameter, well greased.

Take care to dispose of it properly 18to ensure even cooking and to give the cake an even shape.

Cover with cling film 19and let rise until the dough comes just below the edge of the pan.

Once it’s up 20bake the savarin at 180°C and cook on the bottom shelf of the oven for about 35 minutes.

Once the time has elapsed, take the savarin out of the oven, turn it over and let it cool on a wire rack. 21.

Make the rum syrup: add the sugar 22 in a heavy-bottomed saucepan.

Pour water 23.

Flavors with orange and lemon zest 24.

Stir with a spoon 25 and set fire.

Cook until the sugar is well dissolved 26 and the syrup will have reached a boil.

At this point, remove from the heat and pour the white rum 27.

Mix well and let cool 28.

Drizzle the dessert with the syrup using a spoon 29. Alternatively, you can dip the savarin in a large bowl into which you have poured the rum syrup, then drain it thoroughly before placing it on a serving platter.

Garnish the savarin with whipped cream, fresh fruit and candied cherries, and garnish with a few mint leaves 30.

Cut the savarin into slices, arrange it on the dessert plates 31 and serve it.

storage

Savarin can be stored in the refrigerator, in an airtight container, for 2 days maximum.

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