Savarine a la MARY
Savarine a la Mary: A Delightful Treat Easy to Prepare
If you're looking for a quick and tasty dessert, savarines are the perfect choice! This classic dessert not only brings a smile to the faces of your loved ones but also gives you the chance to play in the kitchen, experimenting with flavors and textures. Savarines are usually filled with whipped cream and soaked in syrup, and the combination of ingredients will delight your senses. So get ready to explore this delicious recipe and impress your friends and family!
Preparation time: 20 minutes
Baking time: 20 minutes
Total time: 40 minutes
Number of servings: 50-55 savarines
Ingredients:
For the dough:
- 1 kg flour
- 4 large eggs
- 40 g fresh yeast
- 800 ml lukewarm milk
- 2 teaspoons salt
- 6-8 tablespoons sugar
- 80 ml oil
- 50 g melted butter
For the filling and decoration:
- 1 kg whipped cream
- 6 tablespoons sugar (for whipped cream)
- Candied cherries (for decoration)
For the syrup:
- Sugar (amount to taste)
- Water (amount to taste)
- Rum (to taste)
Preparation:
1. Preparing the dough:
Start by preparing the ingredients. Make sure everything is at room temperature, especially the eggs and milk. In a large bowl, add the flour, sugar, salt, and yeast. You can use fresh yeast, which will give a fluffier texture to your savarines.
2. Mixing the ingredients:
In another bowl, beat the eggs with the lukewarm milk, oil, and melted butter. Mix well to combine the ingredients. Pour the liquid mixture over the dry ingredients and mix everything with a wooden spoon or a hand mixer. You will get a soft dough that flows easily.
3. Letting the dough rise:
Transfer the dough to a bread machine or a large bowl covered with a clean towel. Let it rise for 30 minutes, but be careful not to forget it too long, or it will overflow. A good idea is to place it in a warm spot to speed up the rising process.
4. Preparing the molds:
While the dough rises, prepare the molds for the savarines. Place parchment paper in each mold and grease them with a little butter or oil. This will prevent the savarines from sticking.
5. Filling the molds:
Once the dough has risen, fill each mold with about 2 tablespoons of the mixture. Make sure not to overfill the molds, as the dough will rise further in the oven.
6. Baking:
Preheat the oven to 160°C. Place the tray with the filled molds in the oven and bake for 20 minutes or until they are golden and fluffy. Check on them occasionally to ensure they do not burn.
7. Preparing the syrup:
While the savarines are baking, you can prepare the syrup. In a saucepan, caramelize the sugar until golden, then add water and rum, stirring continuously. The amounts are up to you, depending on how soaked you want the savarines to be.
8. Cooling and soaking:
After the savarines are baked, take them out of the oven and let them cool. Once cooled, carefully remove the parchment paper. Cut each savarin in half and generously soak them with the prepared syrup. If you like your savarines wetter, feel free to add more syrup!
9. Filling with whipped cream:
Whip the cream with the 6 tablespoons of sugar until firm. Use a piping bag or a spoon to fill each savarin with whipped cream. Place the cut top back on and add a dollop of whipped cream and a candied cherry for a special touch.
10. Serving:
Savarines can be served immediately or kept in the fridge for a few hours for the flavors to meld. You can accompany this dessert with a cup of coffee or tea, and for a pleasant contrast, try serving it with warm chocolate sauce.
Tips and tricks:
- Breadcrumb variation: If you want to try something different, you can replace some of the flour with breadcrumbs, giving the savarines a crunchy texture.
- Flavors: Add vanilla or almond extract to the dough for an extra flavor boost.
- Calories and nutritional benefits: One savarin has about 200 calories, depending on the ingredients used. Although they are a sweet dessert, savarines can be enjoyed in moderation, being a source of carbohydrates and fats.
Frequently asked questions:
1. Can I use dry yeast?
Yes, you can substitute fresh yeast with dry yeast. Use about 14 g of dry yeast.
2. How long can I keep savarines?
Savarines keep well in the fridge for 2-3 days, but they are most delicious on the first day.
3. Can I freeze savarines?
Yes, you can freeze the uncooked savarines, but it’s best to soak and fill them with whipped cream just before serving.
Now it’s time to get cooking! Savarines a la Mary are a dessert that will bring you much joy and satisfaction, and each bite will be an explosion of flavors. Don’t forget to share the final result with your loved ones and enjoy your culinary success!
Ingredients: 1 kg flour 4 eggs 40 g yeast 800 ml milk 2 teaspoons salt 6-8 tablespoons sugar 80 ml oil 50 g butter 1 kg whipped cream + 6 tablespoons sugar candied cherries - decoration SYRUP: sugar water rum
