Savarine

The first time I tried to make savarines at home, I thought it couldn't be that complicated; everything seems simple in theory. In reality, I opened the oven door twice (I was afraid they would overflow), and all I got were some flat, sad little things. Since then, I've learned not to touch the door, no matter what. Now when I start making them, I don't answer the phone and I don't let anyone open the fridge. I don’t know why, but I believe that’s how they always turn out finger-licking good, not perfect, but just right: soft, syrupy, with a bit of chaos in the whipped cream (I never make it symmetrical, nor do I try to).

To avoid confusion from the start: I usually get 8 large pieces (the kind that fits in bigger muffin molds) or 10-12 smaller ones, depending on how generous you are with the ingredients. Actual working time, without getting distracted by the phone, is about 35 minutes for preparation, 20-25 minutes in the oven, plus around 30 minutes for cooling (don't rush to take them out while they're still hot). Difficulty level... it's not a walk in the park, but it’s not open-heart surgery either; I believe anyone with patience and a good mixer for whipping the egg whites can manage.

I make savarines often because I can never find a good one at the pastry shop; they always have a dry base, either they lack syrup, or they use cheap flavorings that scratch my tongue. At home, at least I know what I’m putting in and I can make them as moist as I want. Plus, you can control how much rum you add, unlike the store-bought ones, where you only dream of that flavor. And honestly, if you have kids, you can dilute the syrup's strength without anyone rolling their eyes.

1. The first step (and the most boring, if you ask me): separate the eggs. I use 6 to ensure the base is fluffy enough. The egg whites need to be whipped into a foam, but don’t rush it, or they won’t hold the mixture. A pinch of salt helps them get “fluffed” faster. I whip them with a mixer, and halfway through, I start adding sugar, a little at a time, not all at once. Once I see that the foam doesn’t fall out of the bowl when I turn it upside down, I add the rum essence (this is to taste; I’m stingy with it at first and add more to the syrup if I think it’s not enough).

2. I add the egg yolks one by one, just like any classic recipe says, but I don’t stress if two fall in at once; I haven’t noticed any difference so far. I mix gently with a spatula, avoiding the mixer so I don’t ruin the foam. Now comes the part with the breadcrumbs and flour – and it’s important not to eyeball it; sift them if you can (I don’t always do this, but if I have time, it helps). The breadcrumbs should be from good bread, not that yellow stuff from a packet, as it changes the taste, and I add a maximum of three to four heaping tablespoons of flour, no more. If I feel it’s too liquid, I add another half tablespoon.

3. When everything is ready, I take the molds – if you don’t have special molds, any deeper muffin trays will do. I grease them well with oil so they don’t stick. The mixture shouldn’t exceed two-thirds of each mold, as they will rise, and if you fill them too much, you’ll have a mess to clean up afterward. I put them in the oven at 180 degrees (I have a wild oven, so I keep an eye on them after 15 minutes), and I don’t open the door no matter how tempted I am. I let them bake for about 20-25 minutes, or until they are lightly browned at the edges. In the end, I let them cool in the molds; otherwise, they break apart.

4. In the meantime, I start on the syrup. It’s basic: water, sugar, rum (as strong as you want), I put them on the heat and stir to prevent the sugar from sticking to the bottom. I don’t let it boil vigorously, just enough to dissolve the sugar well. I take it off the heat and smell it. If the rum aroma doesn’t hit me, I add more; I won’t complain. If you want, you can add a slice of lemon, but I don’t like it tart, so I skip that.

5. Whipping cream – this part is simple, but I don’t add sugar to the cream at all, as we already have enough sweetness in the syrup and the base. I whip it cold, straight from the fridge. I’ve tried using plant-based cream (when I didn’t have anything else), but it wasn’t the same. I definitely recommend sweet cream from the fridge, whipped at maximum speed, and if you want extra flavor, a drop of vanilla essence.

6. Once the savarines have cooled, I take them out of the molds. I cut off the top – not too thin, or it will fall apart, nor too thick, or there won’t be room for cream. I put them all in a deep bowl and pour the syrup over them with a ladle. Some soak them one by one, but I do it all at once, so they soak up as much as possible. They shouldn’t be completely cold; otherwise, the base won’t absorb enough syrup. I leave them there for about 5-10 minutes, then transfer them to a serving platter, add the cream (I’m generous with it), put the top back on, and finally, I garnish them with a quick red jelly (jelly cake mix from a packet, yes, I know it doesn’t sound fancy, but it works best with savarines).

Tips and substitutions: If you want them alcohol-free, skip the rum and add more essence or a bit of grated lemon. You can use mascarpone in the cream if you want a denser texture, but I personally stick to classic cream. If you want to create a sweet-themed menu, they go well with a fresh compote on the side to cut through the sweetness of the syrup. These savarines also pair well with a short espresso, especially if you’re making them at home.

There are endless variations: you can add a bit of grated orange peel to the base, use yellow jelly (like in childhood), or mix the cream with small pieces of fruit, but don’t add too much, or it will start to run. Many also top them with fresh fruit, but that confuses me and ruins the shape.

They go best with coffee, no doubt about it. I also sometimes enjoy a liqueur or a small glass of rum, since it’s the main flavor, it fits. Late at night, I sometimes put a bit of leftover cream in a cup of milk and serve it alongside, especially if I have guests.

Frequently Asked Questions:

1. My savarines deflate after I take them out of the oven. What am I doing wrong?
Most often, it’s because you didn’t whip the egg whites enough or you mixed the batter too hard when adding the flour. Or you opened the oven door too early, and they lost heat just when they shouldn’t have. Next time, let them bake peacefully.

2. Can I use only plant-based cream?
It works, but the taste isn’t as “authentic.” If you really can’t stand dairy, you can use whipped coconut cream; it’s something different, but it doesn’t resemble classic savarines.

3. My base turned out hard, not fluffy. How can I fix it?
Next time, don’t add too much breadcrumbs, and don’t overmix after adding the flour. If it still happens, cut them thinner and let them soak longer.

4. I don’t have special molds, what should I do?
Any deeper muffin tray or even individual ceramic dishes will work. Don’t take them out while hot; let them cool down, or you’ll break everything.

5. Can I make them in advance and store them?
Yes, but without the cream and jelly. Soak them, keep them in the fridge, and garnish just before serving; otherwise, they will get too soggy and lose their shape.

Approximate nutritional values: A “normal” savarine, with cream and syrup, is around 300 calories each, depending on how big you make them and how much sugar you use. The base has a lot of carbohydrates from the flour and breadcrumbs, plus the sugar from the syrup and cream. The fat mainly comes from the cream, as it’s heavy. Proteins come from the eggs and, partially, from the cream. It’s a treat, not something you eat three of in one sitting, but it’s not something to be scared of for a day when you want something sweet without indulging in other desserts. If you’re watching calories, reduce the sugar in the syrup or make the cream from lighter sour cream, but I don’t do that anymore; I’d rather enjoy one good one than three “light” ones.

They should be stored in the fridge in a covered container. I keep them for a maximum of two days with the cream on them; otherwise, they deflate and don’t look good anymore. If you want to keep them without cream, they can last up to 4 days in the fridge, but then they become hard. I don’t recommend reheating them; just let them come to room temperature before serving so they’re not “icy” inside, as that ruins the texture. Only add the jelly right before serving, or it will run and spoil the charm.

Ingredients and their roles:

- eggs: bind the base, provide fluffiness and color
- sugar: adds flavor, helps with the texture of the base, and makes the syrup
- breadcrumbs: absorb the syrup, keep the base light and airy
- flour: binds the mixture, shouldn’t be too much, or it will become too dense
- rum essence: the classic flavor; vanilla or lemon can be used if you don’t want rum
- water: the base for the syrup
- rum: the main flavor, adds charm and aroma
- whipped cream: adds creaminess, cools, and balances the sweetness of the syrup-soaked base
- red jelly: adds appearance and flavor, but it can also be from another flavor, depending on your preference

We beat the egg whites into a stiff foam with a pinch of salt, sugar, and rum essence, then add the yolks one by one, the breadcrumbs, the flour, and mix slowly with a spoon; we grease the small savarina molds with oil, put 2-3 tablespoons of the mixture in them, and leave them in the oven for 20 minutes without opening the door; we let them cool in the molds and in the meantime prepare the syrup by mixing all the ingredients in a pot on the stove. After they have cooled, we remove them from the molds, cut off a small cap, soak them well in syrup, fill them generously with whipped cream, put the cap back on, and pour the jelly prepared according to the instructions on the package on top. They are served immediately.

 Ingredients: 6 eggs, 130 g sugar, 100 g breadcrumbs, 3-4 tablespoons flour, rum essence, Syrup: 200 g sugar, 300 ml water, 100 ml rum. For decoration: 400 ml whipped cream, 2 packets of red jelly cake.

 Tags:  savarine