Savarine (by Nadina73)
Delicious Savarins Recipe
Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 10 hours (including rising and soaking time)
Servings: 12 savarins
We can confidently call savarins "the dessert of nostalgia," with a rich history and a flavor that evokes pleasant childhood memories. These fluffy pastries, soaked in sweet syrup and filled with whipped cream, are a true treat for the taste buds. Here’s a detailed and engaging recipe to help you make the perfect savarins.
Ingredients
For the dough:
- 1 egg
- 200 ml lukewarm milk
- 250 g all-purpose flour (preferably type 000)
- 15 g fresh yeast
- 2 tablespoons sugar
- 3 tablespoons oil (sunflower or olive oil for a stronger flavor)
- Grated zest of one lemon (for added flavor)
For the syrup:
- 300 ml water
- 200 g sugar
- 1 vial of rum essence (or lemon essence if you don't have rum)
For the filling:
- 400 g liquid cream
- Plum jam or any preferred jam (Italian plum jam is an excellent choice)
- Chocolate glaze (made from melted chocolate with a little milk)
Step-by-Step Instructions
1. Preparing the dough:
In a small bowl, dissolve the yeast in the lukewarm milk. Make sure the milk is not too hot, or you will kill the yeast. Add the sugar and gently stir until dissolved.
2. Mixing the ingredients:
In a large bowl, sift the flour and add salt. Make a well in the center and add the dissolved yeast, egg, oil, and lemon zest. Mix well with a spatula or your hands until you obtain a soft dough, similar to thick cream. If it’s too sticky, you can add a little more flour.
3. Letting the dough rise:
Cover the bowl with a clean towel and let it rise in a warm place for about 1 hour or until the dough doubles in volume. Patience is key at this stage, as proper rising will determine the fluffy texture of the savarins.
4. Preparing the molds:
While the dough is rising, prepare the molds for the savarins. Grease them with oil or butter to prevent the dough from sticking.
5. Filling the molds:
Once the dough has risen, divide it into portions of about 1.5 tablespoons and place a portion in each mold. Do not fill the molds to the brim; leave some space to allow the dough to rise. Cover them and let them rise for another 15 minutes.
6. Baking:
Preheat the oven to 160°C (320°F). Bake the savarins for 20 minutes or until they turn golden. Check them with a toothpick; if it comes out clean, they are done.
7. Preparing the syrup:
In a saucepan, add the water and sugar. Bring the mixture to a boil over medium heat, stirring occasionally, until the sugar is completely dissolved. Once the syrup reaches a boil, remove it from heat and add the rum essence (or lemon). Let it cool slightly.
8. Soaking the savarins:
After the savarins have cooled, carefully remove them from the molds and place them on a platter. Use a spoon to generously soak them, ensuring each pastry absorbs plenty of syrup. It’s important for the savarins to sit in the syrup for about 10 hours to soak properly.
9. Filling with whipped cream:
Whip the cream until it becomes firm and use a piping bag or spoon to fill the savarins with cream. Cut a small cap off the top of each savarin and add a bit of plum jam, then replace the cap.
10. Finishing with glaze:
To add a special touch, melt chocolate with a little milk and drizzle it over the savarins. This will not only enhance the appearance of the pastries but also give them a decadent taste.
Practical Tips
- Quality of ingredients: Use high-quality ingredients, especially flour and butter, as they influence the flavor and final texture of the savarins.
- Rum essence: This is an essential ingredient for the traditional flavor of savarins. If you don't have access to it, you can experiment with other flavors, but the result will vary.
- Temperature of the milk: Ensure the milk is lukewarm, not hot. A temperature that's too high will kill the yeast, and the dough won't rise properly.
- Rise correctly: If you have the time, allow the dough to rise longer; this will improve the texture of the savarins.
- Delicious variations: You can experiment with different fillings, such as vanilla cream, chocolate, or fresh fruits. Each variation will bring a distinct note to your dessert.
Frequently Asked Questions
1. Why didn't my savarins rise?
Make sure the yeast is active. If it’s too old or has been exposed to extreme temperatures, it won’t work properly. Additionally, the environment where the dough rises should be warm.
2. Can I use whole wheat flour?
Whole wheat flour can be used, but the texture will be different. We recommend using a mix of white and whole wheat flour to maintain fluffiness.
3. How do I store savarins?
Savarins store well in the refrigerator, covered with plastic wrap. It’s best to consume them within a few days.
Serving and Pairing
Savarins pair well with aromatic coffee or fruit tea. You can also serve them with vanilla ice cream or cream cheese for a delicious contrast.
Conclusion
Making savarins may seem like a challenge, but with patience and attention to detail, you'll create a dessert that impresses everyone. Savarins are not just a simple sweet treat; they are a reminder of childhood, filled with nostalgia and joy. So, don’t hesitate to put your personal touch on this recipe; every dessert has its story, and you are the narrator of that story. Enjoy every bite and savor the cooking process!
Ingredients: Ingredients: 1 egg, 200 ml milk, 250 g flour, 15 g yeast, 2 tablespoons sugar, 3 tablespoons oil, grated lemon peel. Syrup: 300 ml water, 200 g sugar, 1 vial rum essence (I used lemon instead). Filling for the savarins: 400 g liquid whipped cream, Italian plum jam (similar to our goldane), + chocolate glaze (made from melted chocolate with milk).
