Savarine with lemon cream
Lemon Cream Savarins – A Delicacy with a Story
Preparation time: 20 minutes
Baking time: 15 minutes
Total time: 35 minutes
Number of servings: 12 mini savarins
Savarins are a dessert with a fascinating history, appreciated over time for their moist texture and refined taste. A perfect combination of a fluffy base and a flavored syrup, savarins become even more special when filled with fresh lemon cream. Today, I will reveal my favorite recipe for lemon cream savarins, simple and delicious, perfect to satisfy your sweet cravings!
Ingredients:
For savarins (approximately 12 mini pieces):
- 4 large eggs
- 4 tablespoons of sugar
- 4 tablespoons of breadcrumbs (preferably from white bread)
- 1 tablespoon of flour
- A pinch of salt
- 1 packet of vanilla sugar or vanilla essence
For the lemon cream filling:
- 500 ml of natural whipped cream, with a fat content of 32%
- 2 tablespoons of powdered sugar
- 1 packet of lemon-flavored cold cream (from Dr. Oetker or a similar brand)
For the syrup:
- 200 g of sugar
- 300 ml of water
- Juice of half a lemon
Step by step:
1. Preparing the ingredients: Start by carefully separating the egg whites from the yolks. It is important that the bowl in which you will beat the egg whites is clean and dry, to achieve a perfect foam.
2. Beating the egg whites: In a large bowl, add a pinch of salt to the egg whites and start beating them with an electric mixer on medium speed until they become foamy. When the foam begins to take shape, gradually add the sugar and vanilla sugar, continuing to mix until you achieve firm and glossy peaks.
3. Adding the yolks: Gently fold in the four yolks into the egg white foam using a spatula, mixing lightly to avoid losing air from the mixture.
4. Incorporating the dry ingredients: Add the breadcrumbs and flour, carefully mixing using folding motions to achieve a homogeneous composition. This step is essential for obtaining a fluffy texture.
5. Preparing the trays: Place muffin molds in a tray and fill each mold with a generous layer of the mixture, about ¾ full. Place the tray in the preheated oven at 180°C and bake for 15 minutes, or until the savarins turn golden. It’s good to check with a toothpick test – if it comes out clean, they are ready!
6. Preparing the syrup: While the savarins are baking, you can prepare the syrup. In a saucepan, add the water and sugar, stirring until the sugar completely dissolves. Add the lemon juice and let it simmer on low heat for 5-7 minutes, until the syrup thickens slightly.
7. Soaking the savarins: After the savarins have cooled completely, cut off the top of each mini savarin and generously soak them with the prepared syrup, allowing them to absorb all the delicious flavor.
8. Preparing the lemon cream: In a bowl, whip the cream until it becomes firm. Add the powdered sugar and the packet of lemon-flavored cream, mixing until you achieve a light and fluffy cream.
9. Decorating the savarins: Use a piping bag or spatula to fill the savarins with the lemon cream. Place the cap back on top to 'seal' them.
10. Final cooling: Place the savarins in the refrigerator for about 30 minutes, so the cream can set a little.
Serving and variations: Lemon cream savarins are served cold, and for an extra touch of flavor, you can add a few thin slices of lemon or toasted coconut chips on top. These mini savarins are perfect for a sweet snack alongside a cup of tea or aromatic coffee. If you like to experiment, you can replace the lemon cream with vanilla or chocolate cream for a different version.
Nutritional benefits: Although savarins are a dessert, they can also offer some benefits. The whipped cream is a good source of calcium, and lemon provides essential vitamins, such as vitamin C, which supports the immune system.
Frequently asked questions:
- Can I use other types of flour?
Yes, you can try whole wheat flour or a combination with almond flour for a gluten-free version.
- How can I store the savarins?
Savarins store well in the refrigerator, covered with plastic wrap, for 2-3 days.
I wish you success in cooking and hope you enjoy these lemon cream savarins! I look forward to hearing your impressions of this delicious recipe!
Ingredients: For savarins (about 12 pieces): 4 eggs, 4 tablespoons sugar, 4 tablespoons breadcrumbs, 1 tablespoon flour, salt, vanilla. For the filling: 500 ml natural cream 32% fat, 2 tablespoons powdered sugar, one packet of cold cream with lemon flavor from Dr. Oetker. For the syrup: 200 g sugar, 300 ml water, juice from half a lemon.
