Savarine

Savarin with whipped cream – a delicacy that combines sweetness with a fluffy texture and the inviting aroma of rum, perfect for any occasion. This savarin recipe is not only a delight for the taste buds but also a pleasant cooking activity that will bring a touch of joy to your life. Next, I will present step by step how to prepare these delicious mini cakes, enveloped in a sweet syrup that will make you fall in love with them.

Preparation time: 20 minutes
Baking time: 20-25 minutes
Resting time: 2 hours (ideal)
Number of servings: 12

Ingredients

For the dough:
- 1 egg
- 200 ml lukewarm milk
- 250 g flour
- 15 g fresh yeast
- 2 tablespoons of sugar
- 3 tablespoons oil

For the syrup:
- 400 ml water
- 250 g sugar
- 1 vial of rum essence

For the filling:
- Whipped cream (approximately 300 ml)

A brief history

Savarin is a dessert with a fascinating history, its origins often being discussed. It became popular due to its fluffy texture and delicious filling, being a favorite among dessert lovers. The combination of soft dough and sweet syrup, with a hint of rum, makes savarin an ideal choice to celebrate special moments.

Step by step – Preparing the savarin

Step 1: Preparing the dough

1. Dissolving the yeast: Start by dissolving the yeast in 50 ml of lukewarm milk (not hot, to avoid affecting the yeast). Mix well and let it sit for a few minutes until it becomes frothy.

2. Mixing the ingredients: In a large bowl, add the egg, the rest of the lukewarm milk, sugar, and oil. Mix well until smooth. Add the activated yeast and gradually add the flour.

3. Kneading the dough: Use a spatula or a mixer with a hook to knead the dough. You should obtain a soft composition, similar to that of a cake. If the dough is too sticky, you can add a little more flour, but avoid adding too much to maintain the fluffy texture.

4. Letting it rise: Cover the bowl with a clean towel and let it sit in a warm place for about 30 minutes or until the dough doubles in size.

Step 2: Baking the savarins

1. Preparing the molds: While the dough is rising, prepare the muffin molds. Lightly grease them with oil or use paper liners to prevent sticking.

2. Filling the molds: After the dough has risen, divide it into equal portions (about 12). Fill the molds only halfway, as the dough will rise during baking.

3. Baking: Preheat the oven to 180°C. Bake the savarins for 20-25 minutes, or until golden and they pass the toothpick test. Remove them from the oven and let them cool in the molds for a few minutes, then transfer them to a wire rack.

Step 3: Preparing the syrup

1. Boiling the syrup: In a saucepan, add the water and sugar. Bring to a boil, stirring constantly, until the sugar is completely dissolved. Let the syrup boil for 1 minute, then turn off the heat and add the rum essence. Mix well.

Step 4: Assembling the savarins

1. Soaking: After the savarins have completely cooled, cut a small cap off the top of each cake with a knife. Use a spoon or a brush to generously soak them with the warm syrup. It is ideal to let the savarins sit for a few hours to soak up the flavor well.

2. Filling: Fill each savarin with whipped cream. If desired, you can use a pastry bag for a more elegant look.

Serving suggestions

Savarin can be served plain, but I suggest decorating them with a little melted chocolate or fresh fruit, such as strawberries or raspberries, for a delicious contrast. A cup of coffee or a fragrant tea will pair wonderfully with these delicious cakes.

Variations and useful tips

- Syrup variations: You can experiment with different flavors by adding vanilla or orange essence to the syrup.
- Other fillings: Instead of whipped cream, you can fill the savarins with vanilla cream or a combination of mascarpone cheese and fruit.
- Calories and nutritional benefits: A medium savarin has about 200-250 calories, depending on the filling and syrup. These cakes are a source of carbohydrates, and the whipped cream adds healthy fats, but it is recommended to consume them in moderation.

Frequently asked questions

1. Can I use dry yeast instead of fresh yeast?
Yes, you can use 5 g of dry yeast. Mix it with the flour before adding the other ingredients.

2. How can I tell if the savarins are baked?
You can check by inserting a toothpick in the middle of one; if it comes out clean, the savarins are done.

3. Can I prepare the dough in advance?
You can prepare the dough a day in advance and keep it in the fridge. When you are ready to bake, let it come to room temperature and continue with the baking steps.

4. What is the best way to store savarins?
Savarins can be stored in the fridge for 2-3 days in an airtight container. I recommend filling them with whipped cream just before serving to maintain the texture.

Savarin with whipped cream is more than just a dessert; it is a culinary experience that will bring a smile to your face. Enjoy every step of this process and don't forget to share the result with your loved ones!

 Ingredients: 1 egg 200 ml milk 250 g flour 15 g yeast 2 tablespoons sugar 3 tablespoons oil For Syrup: 400 ml water 250 g sugar 1 vial rum essence For cream: Whipped cream

 Tags:  savarine