Eleonora Uccella Chef
  • Recipes
    • Categories
      • Basic Skills
      • Starter
      • Main course
      • First
      • Second
      • Side Dish
      • Dessert
    • Features
      • Express
      • Baking
      • Sweet
      • Vegetarian
      • Vegan
      • Gluten Free
      • Nut Free
      • Egg Free
      • Dairy Free
  • Courses
  • B&B La Cucina
  • Food&Music
  • Personal Chef
  • The Golden Spoon
  • Shop
  • Contact
  • Search
  • Menu Menu

Savarin

19/10/2020/in Dessert Baking, Nut Free, Sweet, Vegetarian /by Eleonora Uccella Medium

Ingredients

  • 120 gr of milk
  • 560 gr of flour
  • 14 gr of yeast
  • 100 gr of cream
  • 50 gr of sugar
  • 400 gr of eggs
  • 150 gr of butter
  • 10 gr of salt

Savarin is an iconic dessert of classic French pastry. Soft, shiny, and soaked in rum syrup, it is very similar to babà, of which it shares its origins, so much so that savarin is also called the baba parisien by the French.

Savarin – so named in tribute to the famous gastronome Brillat-Savarin – is shaped like a crown or donut and is moistened with a light and sweet syrup, often accompanied by fruit, whipped cream, or chantilly cream.

Contrary to what one might believe, this is not difficult to make, just be careful not to moisten the savarin before it gets cold, it’s better to prepare it and wait until the next day to sprinkle it with hot syrup, so it will penetrate better into the dough.

The traditional version has a rum-based syrup, but nothing prevents you from choosing another liqueur, a sweet wine, or even completely substituting the alcohol with a syrup made only with water and orange juice, lemon, orange blossom or vanilla .

Before starting to mix the actual savarin, prepare the biga (a pre-dough to be left to rise and which will then be worked together with the other ingredients) by mixing briefly in a mixer with the hook attachment with 160 g of flour and yeast. Add the milk and work until the dough is smooth. Form the classic ball, transfer it to a closed container with cling film and let it rise at about 30 ° C (in the oven turned off, with the light on) for 1 hour or at least until it has doubled in volume. Be careful not to let the dough rise too much in this first phase, so as not to compromise a good result.

After the first rising, knead the dough briefly with the hook, then add the rest of the flour. Add the cream and continue working. Add the eggs one at a time, continuing to work until they are absorbed. If lumps form, work with the flat beater attachment for a few minutes to obtain a smooth dough. Add the sugar and work. Finally add the salt while continuing to work.

Add the softened butter and work for a few minutes until the dough is smooth and homogeneous.

Grease and flour the crown or donut mold of about 26 cm in diameter. Pour the dough filling in it up to halfway and let it rise in the oven with the light on for about 1h 30.

At this point the dough will have reached the edge of the mold.
Bake in a previously heated fan oven at 180 ° C for 20-30 minutes. Remove from the oven, remove from the still hot silicone mold and allow to cool on a wire cake rack.

Tip: if you use a metal mold, turn it out when lukewarm. Let it cool completely.

Ingredients: butter - cream - eggs - flour - milk - sugar - yeast -
Share this entry
  • Share on Facebook
  • Share on Twitter
  • Share on WhatsApp
  • Share on Pinterest
  • Share on Tumblr
  • Share on Vk
  • Share on Reddit
  • Share by Mail
You might also like
Dish of Renette apples and spiced cream
Latte alla Portoghese
Citrus Savarin with cream and fresh fruit
Small Babà with limoncello and pistachios
Caprese cake
Baskets with cream and caramelized pear

LATEST RECIPES

  • Roasted Quail in Vine Leaves07/11/2020 - 11:02 am
  • Chocolate and Rose Cream with Raspberry Glaze07/11/2020 - 10:36 am
  • Garganelli in Red Wine and Sausage Sauce07/11/2020 - 9:17 am
  • Orecchiette with broccoli and fennel20/10/2020 - 10:45 am
  • Caramelized pigeon with balsamic vinegar20/10/2020 - 10:40 am

CATEGORIES

  • Basic Skills (3)
  • Dessert (17)
  • First (9)
  • Main course (5)
  • Second (3)
  • Side Dish (3)
  • Starter (5)

INGREDIENTS

almonds baking powder basil beef bread breadbrumbs broccoli broth butter carrot celery chocolate cream eggs flour garlic gelatine honey inverted puff pastry lemon milk nutmeg olive oil onion orange oregano parmesan parsley peas pecorino pepper polenta potato red wine rosemary rum sage sausage starch sugar tomato vanilla vinegar whipping cream yeast
© Copyright - Eleonora Uccella Chef
  • Facebook
  • Instagram
  • Pinterest
  • Youtube
  • Home
  • Privacy Policy
Cardoon pie Citrus Savarin with cream and fresh fruit
Scroll to top

This site uses cookies. By continuing to browse the site, you are agreeing to our use of cookies.

OKLearn more

Cookie and Privacy Settings



How we use cookies

We may request cookies to be set on your device. We use cookies to let us know when you visit our websites, how you interact with us, to enrich your user experience, and to customize your relationship with our website.

Click on the different category headings to find out more. You can also change some of your preferences. Note that blocking some types of cookies may impact your experience on our websites and the services we are able to offer.

Essential Website Cookies

These cookies are strictly necessary to provide you with services available through our website and to use some of its features.

Because these cookies are strictly necessary to deliver the website, you cannot refuse them without impacting how our site functions. You can block or delete them by changing your browser settings and force blocking all cookies on this website.

Google Analytics Cookies

These cookies collect information that is used either in aggregate form to help us understand how our website is being used or how effective our marketing campaigns are, or to help us customize our website and application for you in order to enhance your experience.

If you do not want that we track your visist to our site you can disable tracking in your browser here:

Other external services

We also use different external services like Google Webfonts, Google Maps and external Video providers. Since these providers may collect personal data like your IP address we allow you to block them here. Please be aware that this might heavily reduce the functionality and appearance of our site. Changes will take effect once you reload the page.

Google Webfont Settings:

Google Map Settings:

Vimeo and Youtube video embeds:

Privacy Policy

You can read about our cookies and privacy settings in detail on our Privacy Policy Page.

Privacy Policy
Accept settingsHide notification only