Savarins with lemon cream

Lemon Cream Savarin – a refreshing delicacy for warm days

If you are looking for a quick and delicious dessert that brings a touch of joy to your days, lemon cream savarin is the perfect choice. This recipe is a combination of tradition and freshness, with deep roots in the history of European desserts. Savarin is a slightly moist and fragrant pastry, and the lemon cream adds a note of freshness, making it ideal for the warm season.

Preparation time: 20 minutes
Baking time: 25 minutes
Total time: 1 hour
Number of servings: 18 savarins

Ingredients

For the savarins:
- 375 g all-purpose flour
- 225 ml lukewarm milk
- 45 ml oil (preferably sunflower oil)
- 3 eggs
- 3 tablespoons sugar
- 8 g dry yeast
- a pinch of salt

For the lemon cream:
- 1 packet of Dr. Oetker quick lemon cream
- 250 ml cold milk
- 200 ml liquid cream
- 3 tablespoons powdered sugar

For the syrup:
- 3 cups water
- 1 and a half cups sugar
- 1 tablespoon rum essence

For decoration:
- Strawberry jam (or apricot jam for a different variant)

Step-by-step instructions

1. Preparing the dough for the savarins

Start by preparing the dough. In a large bowl, add the flour and eggs. In another container, combine the lukewarm milk with the dry yeast and sugar. Mix well, then pour this mixture over the flour. Use a wooden spoon to mix the dough. It will be a soft dough, but don't worry – this is the desired texture.

Then add the salt and mix again. Cover the bowl with a clean towel and let the dough rise for 40 minutes in a warm place, away from drafts.

2. Baking the savarins

Once the dough has risen and doubled in size, prepare the savarin molds. Grease them with oil and dust with flour to prevent sticking. Use two spoons to divide the dough into the prepared molds, filling them about three-quarters full.

Place the molds on a tray and put them in the preheated oven at 180°C for 20-25 minutes, until the savarins become golden and fluffy. Once baked, let them cool slightly before removing them from the molds.

3. Preparing the lemon cream

While the savarins are cooling, you can prepare the lemon cream. In a bowl, add the cold milk and powdered sugar. Add the packet of quick cream and mix with an electric mixer until you achieve a fluffy consistency.

In another bowl, whip the liquid cream until it thickens, then gently fold the whipped cream into the lemon cream using a spatula. Make sure the mixture remains airy. Place the cream in the refrigerator for a few minutes.

4. Preparing the syrup

For the syrup, combine the water and sugar in a saucepan and place it on the heat. Boil the mixture until the sugar completely dissolves. Turn off the heat and add the rum essence, allowing the syrup to cool.

5. Assembling the savarins

Once the savarins have cooled, gently cut the top off each savarin and soak them well in the prepared syrup. Use a spoon to fill each savarin with the lemon cream, then place the top back on. Decorate with strawberry jam on top for an attractive look and an extra burst of flavor.

Put the savarins in the refrigerator until serving, to chill and meld the flavors.

Helpful tips

- Ingredient care: Use fresh ingredients for the best results. The eggs should be at room temperature to help the dough rise.
- Variants: You can experiment with other types of jam, such as peach or apricot, to bring a touch of variety.
- Serving: Savarins can be served plain, but a scoop of vanilla ice cream alongside would make a delicious combination. Also, a berry sauce could add a splash of color and flavor.

Nutritional information (per serving)

- Calories: approximately 180 kcal
- Fat: 6 g
- Carbohydrates: 28 g
- Protein: 3 g

Frequently asked questions

Can I replace dry yeast with fresh yeast?
Yes, you can use fresh yeast. Use about 25 g of fresh yeast to replace the 8 g of dry yeast.

How can I make the savarins less sweet?
If you prefer a less sweet dessert, you can reduce the amount of sugar in the syrup or lemon cream.

How can I store the savarins?
Savarins can be stored in the refrigerator in an airtight container for 2-3 days.

I wish you much success in making these lemon cream savarins! Don't forget to share them with your loved ones, as the joy of cooking is even greater when enjoyed together. Savarin is not just a dessert, but an experience that brings people together, and each bite will take you on a journey of flavors and textures. Enjoy!

 Ingredients: Savarine: 375 g flour, 225 ml warm milk, 45 ml oil, 3 eggs, 3 teaspoons sugar, 8 g dry yeast, 1 pinch of salt. Lemon cream: 1 packet of Dr. Oetker quick cream with lemon flavor, 250 ml cold milk, 200 ml liquid cream (one small carton), 3 tablespoons powdered sugar. Syrup: 3 cups water, 1 and a half cups sugar, 1 tablespoon rum essence. Decoration: strawberry jam.

 Tags:  savarine