Recipe: Savarin (my version) step by step with pictures | Handy.Recipes

Savarin (my version)

Cooked savarin (my version)

Time to cook: 120 minutes

Total Servings: 12

Nutritional Value

Source:1969 Cookbook. . savarin. savarin, after the culinary expert J. A. Brillat-Savarin. a. Brillat-Savarin, 1755 -1826 ). A French pastry for sweet cakes, which can be used as a pastry and also baked with the addition of candied fruits, raisins, topped with apples, plums, cherries, strawberries, etc. д. That's why there are many savarin cakes. Tarte savarin was invented at the beginning of the 19th century by French confectioners, the French brothers. by French confectioners - Julienne brothers - and became extremely popular in the XIX c. in all countries, being considered the best kind of pastry dough. (Wikipedia)

Author of the recipe

Ingredients for savarin (my version):

  • Wheat flour / Flour (sift) - 400 g
  • Milk (warm) - 250 ml
  • Sugar ( the dough + 200g. in the filling) - 320 g
  • Butter (soften, but do not melt) - 200 g
  • Chicken egg (large) - 4 pcs
  • Yeast (dry, if fresh-30g.) - 11 g
  • Salt (pancakes) - 5 g
  • Vanillin (in batter) - 1 g
  • Vanilla sugar (in whipped cream) - 0.5 teaspoon
  • Orange (juice to infuse) - 2 pcs
  • Lemon (juice to infuse) - 1 pc
  • Apricot - 0.5 kg
  • Cream (33% whip) - 200 ml
  • Powdered sugar (into the cream 2 tbsp.l (without the slice + 2 tsp.l. for sprinkles) - 2 tablespoon

How to cook savarin (my version) step by step with photos

Whipped yeast dough - prepare yeast batter: 300g. sift flour into a bowl, add50g. sugar, yeast and salt. Make a well in the middle and pour in warm milk.

Knead well with a spoon. You should get a mass like this.

Cover with a napkin and leave in a warm place for 30 minutes.

Beat butter with remaining 70g. beat butter with remaining 70g of sugar, eggs and vanilla until frothy.

Spoon in a little yeast mash.

Add remaining flour (120gr.), beat the dough stiffly, but not too hard. As soon as it starts to bubble, cover with a towel and leave to rise for another 1-1.5 hours in a warm place.

At the very end, mix again and fill the oiled form. Pour the dough to half of the mold height (it rises very much), let it rest for another 15 minutes. let it rest for another 15 minutes.

Bake at 180-190 gr.C for 40-50 minutes., Take out of the baking dish and turn it on a plate.

While the savarin is baking, prepare the syrup: squeeze the juice of the oranges and lemon, strain it through a sieve, mix it with 200g. stir it well and boil it on a low heat, 3-5 minutes after boiling., Pour the syrup over the hot savarin liberally. Leave it to cool down.

Whip cream with powdered sugar and vanilla sugar.

You can add different fruits and berries, as well as candied fruits and nuts of your choice, especially strawberry savarin is very popular. I chose apricots. Put aside 5-6 pieces for decoration, and cut the rest of the apricots into wedges.

Mix the sliced apricots with the whipped cream. Add the cream in batches so it doesn't fall off too much...

And place in the middle of the savarin. Garnish to your liking. Sprinkle powdered sugar on top.

Nutritional Value:

Whole Dish:
5701.6 Calories
92.1 g
263.7 g
754.8 g
Per Serving:
475.1 Calories
7.7 g
22 g
62.9 g
212.7 Calories
3.4 g
9.8 g
28.2 g

Salt, Lemon, Orange, Flour, Sugar, Butter, Eggs, Milk, Cream, Yeast, Baking, Powdered sugar, Vanilla sugar, apricots, Cakes, Vanillin, Pastry

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