SAVARIN
Steps:
- In a small saucepan, heat 6 tablespoons of milk and 2 tablespoons water until just slightly warm. Pour into a bowl with 1 heaping teaspoon of sugar, whisk to dissolve. Add 1/4 ounce of fresh yeast and whisk to break up and dissolve the yeast. Pour into a standing mixer bowl with the paddle attachment. Turn on low, add 5 tablespoons melted butter. Add the flour and salt and mix just until it comes together. Raise the speed to medium, add the eggs, one at a time, and mix until it becomes elastic and smooth. Turn dough into a bowl, cover with a damp tea towel, and let it rest and proof for 10 minutes. Punch down and allow to rise another 5 minutes. The dough should not proof too long, or the savarins will become crumbly.
- Preheat oven to 400 degrees F.
- Butter each savarin ring. Using your finger, schmear baba dough in the ring to fill it up half way, using about 1 ounce of dough. It will stick to your fingers, but don't dip your fingers in flour to prevent this. Let the dough rise until it reaches the top of the ring, about 30 minutes. Bake the savarins for 15 minutes. Let the cool in their rings then turn them out.
- To prepare the syrup, place all the ingredients in a saucepan and bring to a boil. Dip the savarins in the syrup then place them in a rectangular pan and drizzle more syrup over them. Cover and let them soak overnight. Add more syrup the next day if they'll absorb it.
- To serve, cut up the strawberries and stir the honey into the creme fraiche. Serve the savarin on a plate with a spoonful of strawberries and a large dollop of honey-creme fraiche. You may put the leftover syrup in a decorative bottle and pour more of it over the dessert as you serve it at the table.
SAVARIN CAKE WITH VANILLA-GRAND MARNIER SYRUP
This light, airy classic proves that yeast isn't just for savory foods. It's the perfect base for whatever fruit might strike your fancy. We use bread flour here to create an airy cake that can stand up to a soak in sweet syrup.
Provided by Food Network Kitchen
Categories dessert
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Warm the water and cream in a medium saucepan over low heat until it is about 100 degrees F. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Sprinkle the yeast over the surface of the liquid. Sprinkle the sugar over the top and let sit without stirring, until foamy, about 5 minutes.
- Add the flour and mix with the paddle at medium speed to make a moist dough. Add the eggs, mixing until combined, 2 minutes. Increase speed to high and beat thoroughly for 2 minutes. Stop and scrape down the bowl; add the orange zest and salt. Gradually add the butter while mixing, then beat on high speed to make a stretchy, tacky batter, about 3 minutes.
- Generously butter and flour an 8-inch ring mold. Scoop batter into the mold and smooth over the top with a spatula. Cover loosely with plastic wrap sprayed with cooking spray and set aside in a warm place until batter rises about 3/4 up the sides of the pan, about 30 minutes.
- Position a rack in the center of the oven and preheat to 350 degrees F.
- Bake the savarin until golden brown, and a cake tester inserted into the center comes out clean, about 30 to 35 minutes. Cool savarin in the pan until cool enough to handle, about 10 minutes. Flip onto a rack to cool.
- Meanwhile make the syrup. Put the water and sugar in a medium sauce pan. Split the vanilla bean lengthwise and scrape out the seeds; add both vanilla seeds and pod to the pan. Bring to a simmer and cook, stirring until the sugar dissolves. Remove from heat and add wine and orange liqueur.
- Place savarin in a lipped serving platter and pour the warm syrup over the top. Turn the savarin over a few times until fully saturated with syrup. Cover and refrigerate for an hour. Spoon the syrup over the cake a couple times while it chills to fully soak the cake.
- When ready to serve if there is more than a pool of syrup on the platter, pour the excess into a bowl or pitcher and serve on the side. Spoon whipped cream into the middle of the savarin, and top with desired fruit. Serve.
SAVARIN WITH STRAWBERRIES
A savarin is like a big rum baba, except this version is soaked with dessert wine for a light, summery feel
Provided by Sara Buenfeld
Categories Buffet, Dessert, Dinner, Treat
Time 2h15m
Number Of Ingredients 14
Steps:
- Mix the flour, sugar and yeast in a bowl with a pinch of salt. Mix the milk and eggs, then pour in and beat well to make a thick, sticky batter. Dot over the butter, then cover and leave in a warm place for about 30 mins until doubled in size.
- Meanwhile, make the syrup. Heat sugar and zest with 125ml water until the sugar dissolves. Remove from heat and stir in wine.
- Heat oven to 220C/fan 200C/gas 7. When the batter has risen, beat it with a wooden spoon for about 1 min to mix in the butter, then spoon into a buttered 25cm ring mould. Cover with oiled cling film and leave until it reaches three-quarters of the way up the tin.
- Remove cling film and bake for 15 mins until well risen and golden, then pour over the wine syrup. Cover and leave until ready to serve. You can freeze this or leave it overnight in a cool place. To serve, turn the savarin onto a large serving plate and brush with the jam so it looks nice and sticky. Mix the strawberries with the lemon and sugar and pile into the middle. Decorate with strawberry leaves, if you have them, and serve with cream.
Nutrition Facts : Calories 294 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 39 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.17 milligram of sodium
FRUIT SAVARIN
This is a very nice sweet, its something very different from the usual sweets served:) I watched it on Star Plus today on Mirch Masala.
Provided by Charishma_Ramchanda
Categories Dessert
Time 40m
Yield 2 savarins
Number Of Ingredients 11
Steps:
- Put maida and yeast in a bowl.
- Pour water and mix.
- Add in the eggs, salt, icing sugar and butter.
- Mix well.
- Keep aside for 25 miutes.
- Now grease 2 moulds and pour the batter in this.
- Bake at 180 degrees for 25 minutes.
- Dip the baked savarins in sugar syrup.
- Now put 2 tbsp whipped cream and 1 tbsp custard in a bowl.
- Make a small hole in each of the savarins in the center.
- Put the whipped cream and custard mixture in the hole of each savarin.
- Garnish with strawberries and other seasonal fruits.
- Serve!
Nutrition Facts : Calories 1449.3, Fat 99, SaturatedFat 60.5, Cholesterol 457.8, Sodium 3061.6, Carbohydrate 120.9, Fiber 3.8, Sugar 24.5, Protein 21
More about "fruit savarin recipes"
SAVARIN WITH CHANTILLY CREAM | GREAT BRITISH BAKING SHOW
From pbs.org
Estimated Reading Time 4 mins
- Stir together the flour, sugar and yeast in a large bowl. Mix the salt, milk and eggs together in a jug then pour into the flour mixture and beat well using a wooden spoon for about 5 minutes to make a thick, sticky batter.
- Gradually add the butter, beating until the mixture is smooth, elastic and shiny. Finally fold in the orange and lemon zest. Cover the bowl with cling film and leave to rise for 1 hour.
- For the syrup, tip the sugar into a pan, add the lemon juice and 150ml (5fl oz) water and bring to a simmer, stirring until the sugar dissolves. Remove from the heat, stir in the orange liqueur and leave to cool.
- For the chocolate disc, temper the plain chocolate by melting three-quarters (75g (2½oz)) of the chocolate over a pan of simmering water (do not let the bottom of the bowl touch the water).
- Spoon into a piping bag made out of baking parchment and pipe a 2in oval disc onto a sheet of baking paper or acetate and leave to set. Spoon the melted white chocolate into another piping bag and pipe the word ‘Savarin’ onto the plain chocolate disc.
CLASSIC FRENCH SAVARIN CAKE - GEMMA’S BIGGER BOLDER BAKING
From biggerbolderbaking.com
4.4/5 (11)
YEAST CAKE RECIPE: SAVARIN DES FRUITS - HAPPY HAPPY …
From happyhappynester.com
LEMON SAVARIN RECIPE - FRENCH FOOD WITH LOVE - :-)
From frenchfoodwithlove.com
ROMANIAN SAVARIN/BABA AU RHUM (SAVARINA) RECIPE - THE …
From thespruceeats.com
SOAKED SAVARIN RECIPE WITH SCOTTISH RASPBERRIES
From greatbritishchefs.com
LEMON-BERRY SAVARIN - WOMAN'S DAY
From womansday.com
PAUL HOLLYWOOD'S SAVARIN - THE GREAT BRITISH BAKE OFF
From thegreatbritishbakeoff.co.uk
Servings 8-10Published Oct 19, 2016Category Cakes
- Tip the flour, sugar and yeast in a bowl with the salt. Mix the milk and eggs together then pour in and beat well for about 5 minutes to make a thick, sticky batter.
- Gradually add the butter, beating until the mixture is smooth, elastic and shiny. Finally fold in the orange and lemon zest. Cover the bowl with cling film and leave to rise for 1 hour.
- For the syrup, tip the sugar into a pan, add the lemon juice and water and bring to the boil. Reduce the heat and simmer until the sugar dissolves.
- For the chocolate disc, temper the plain chocolate by melting ¾ (75g) over a pan of simmering water. Stir until the chocolate reaches a melting temperature of 50-55°C/122-131°F.
- For the caramel shards, tip the sugar into a pan with the water and bring to 170°C/338°F on a sugar thermometer. Immediately pour out onto a sheet of silicon and leave to harden.
SAVARIN WITH CHANTILLY CREAM RECIPE - BBC FOOD
From bbc.co.uk
Servings 8-10Category Desserts
FRESH FRUIT SAVARIN RECIPE - COOKEATSHARE
From cookeatshare.com
SAVARIN, MINT SYRUP & RASPBERRIES RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
FRUIT SAVARIN - I LOVE 2 BAKE
From ilove2bake.co.za
WILL STUDD BRILLAT SAVARIN WITH BOOZY FRUIT RECIPE | BRILLAT SAVARIN
From willstudd.com
FRUITY SAVARIN RECIPE | RECIPES.NET
From recipes.net
EXOTIC FRUIT SAVARIN RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
FRUIT SAVARIN RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
FRUIT SAVARIN FROM THE POTATO YEAR: 300 CLASSIC RECIPES BY LUCY …
From app.ckbk.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love