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
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 WITH BERRIES
Savarins are buttery yeast-leavened cakes after a famous French politician. Serve with your favorite berries or pie filling. From Country Living
Provided by Random Rachel
Categories Dessert
Time 3h40m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, combine water, yeast, and 1 tbsp sugar; stir to dissolve yeast. Let stand until foamy -- about 5 minutes.
- In a large bowl, combine remaining sugar, the flour, and salt. Add yeast mixture and eggs; beat with a wooden spoon. The dough will be wet. Cover and let rise until doubled - about an hour.
- With a wooden spoon, beat butter into dough; spoon dough into greased tube pan. Cover with kitchen towel and let rise in warm place until nearly doubled in size -- about 1 hour.
- Heat oven to 375* F. Bake until golden brown and firm -- 20 to 25 minutes. Let cool in pan 10 minutes. Unmold onto wire rack and let cool 15 minutes.
- Fill center with fruit and dust with powdered sugar if desired.
Nutrition Facts : Calories 220, Fat 9.6, SaturatedFat 5.4, Cholesterol 82.3, Sodium 189.4, Carbohydrate 27.4, Fiber 1.1, Sugar 3.3, Protein 5.7
ORANGE SAVARIN
Provided by Alex Witchel
Categories dessert
Time 2h15m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees. Butter a 10-inch tube or bundt pan and dust with flour; set aside. Sift 2 1/4 cups flour with baking soda; set aside.
- Using an electric mixer, cream 1 1/2 cups butter until fluffy. Gradually add 1 1/4 cups sugar and mix until light, about 3 minutes. Add egg yolks one at a time, mixing well after each addition. Add vanilla and orange zest and mix at medium speed until light and fluffy, about 5 minutes. Add flour mixture in three parts, alternating with orange juice, beginning and ending with flour. Mix until smooth.
- Using an electric mixer, in another bowl whisk egg whites with cream of tartar and salt until soft peaks form. Gradually add remaining 1 1/4 cups sugar just until stiff peaks form. Gently fold into batter.
- Pour batter into pan and bake in center of oven until cake is golden and pulls away from sides of pan, about 1 hour 35 minutes. Transfer to a wire rack. While cake is still hot, brush with brandy, if desired. Cool 10 minutes, then remove from pan.
- To serve, cut into 1-inch slices. Lightly toast slices and serve two to a plate with a dollop of whipped cream and, if desired, a shot of rum to pour over warm cake.
Nutrition Facts : @context http, Calories 506, UnsaturatedFat 9 grams, Carbohydrate 61 grams, Fat 26 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 16 grams, Sodium 153 milligrams, Sugar 43 grams, TransFat 1 gram
WHITE SANGRIA WITH BERRIES
White sangria using berries.
Provided by NFDANCEON
Categories Drinks Recipes Sangria Recipes
Time 3h10m
Yield 8
Number Of Ingredients 8
Steps:
- Mix wine, brandy, and schnapps together in a large pitcher.
- Slice strawberries, raspberries, and peaches into medium chunks. Add to the wine mixture. Chill for a minimum of 3 to 4 hours.
- Pour in seltzer just prior to serving. Serve over ice with fruit added from the pitcher.
Nutrition Facts : Calories 173.5 calories, Carbohydrate 15.4 g, Fat 0.4 g, Fiber 3.5 g, Protein 0.7 g, Sodium 9.3 mg, Sugar 9.6 g
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 "savarin with berries recipes"
SAVARIN WITH BERRIES - GOOD HOUSEKEEPING
From goodhousekeeping.com
Cuisine FrenchTotal Time 3 hrsServings 12Calories 400 per serving
- In 1-quart saucepan over low heat, heat margarine or butter and 3/4 cup water until very warm (120 to 130 degrees F.).
SAVARIN WITH BERRIES RECIPE | EAT SMARTER USA
From eatsmarter.com
Cuisine European, FrenchCategory DessertServings 1Total Time 3 hrs 45 mins
SAVARIN WITH CHANTILLY CREAM | GREAT BRITISH BAKING …
From pbs.org
LEMON-BERRY SAVARIN - WOMAN'S DAY
From womansday.com
SOAKED SAVARIN RECIPE WITH SCOTTISH RASPBERRIES
From greatbritishchefs.com
ORANGE SAVARIN WITH BERRIES RECIPE | EAT SMARTER USA
From eatsmarter.com
PAUL HOLLYWOOD'S SAVARIN - THE GREAT BRITISH BAKE OFF
From thegreatbritishbakeoff.co.uk
THE GALVIN BROTHERS RECIPE: SAVARIN OF SUMMER BERRIES
11 SURPRISINGLY SAVORY BERRY RECIPES YOU’LL TOTALLY FALL FOR
From brit.co
SAVARIN RECIPE - THE SPRUCE EATS
From thespruceeats.com
STRAWBERRY SAVARIN - COUNTRY LIVING MAGAZINE
From countryliving.com
CHRISTMAS CHAMPAGNE SAVARIN WITH BERRIES
From recipecommunity.com.au
SUMMER BERRY SAVARIN - FLY-LOCAL
From fleischmannsyeast.com
BEST SAVARIN WITH STRAWBERRIES RECIPES | FOOD NETWORK …
From foodnetwork.ca
2.9/5 (62)Servings 8
LEMON SAVARIN RECIPE - FRENCH FOOD WITH LOVE - :-)
From frenchfoodwithlove.com
RECIPE: RUSTIC SAVARIN WITH BERRIES AND DIPLOMAT CREAM
From travelfoodpeople.com
WILL STUDD BRILLAT SAVARIN WITH BOOZY FRUIT RECIPE | BRILLAT SAVARIN
From willstudd.com
SAVARIN OF RICE: THE CREATIVE AND SAVORY VERSION OF THE ... - COOKIST
From cookist.com
SAVARIN - BIGOVEN.COM
From bigoven.com
SAVARIN AUTHENTIC RECIPE | TASTEATLAS
From tasteatlas.com
SAVARIN RECIPE – CHAWTIME
From chawtime.com
SAVARIN RECIPE | CAKE RECIPES, FRENCH DESSERTS, COOKING AND BAKING
From pinterest.ca
IRCA | BERRIES AND CINNAMON SAVARIN
From irca.eu
SAVARIN WITH CHANTILLY CREAM RECIPE - BBC FOOD
From bbc.co.uk
CLASSIC FRENCH SAVARIN CAKE - GEMMA’S BIGGER BOLDER BAKING
From biggerbolderbaking.com
RECIPE: SAVARIN RUM BABA STEP BY STEP WITH PICTURES | HANDY.RECIPES
From handy.recipes
DARING BAKERS: STRAWBERRY SAVARIN - KORENA IN THE KITCHEN
From korenainthekitchen.com
SUMMER BERRY SAVARIN - BAKEGOOD
From bakegood.ca
SAVARIN WITH FRESH SUMMER FRUIT, CANDIED PISTACHIOS AND CHANTILLY …
From thesimplyluxuriouslife.com
ORANGE SAVARIN WITH BERRIES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
RECIPE: ROYAL SAVARIN STEP BY STEP WITH PICTURES | HANDY.RECIPES
From handy.recipes
SAVARIN WITH BERRIES - RECIPES - 2022
From camman.info
A RECIPE FOR SAVARIN TIRAMISù WITH RED BERRIES | DEBIC
From debic.com
FRUITY SAVARIN RECIPE | RECIPES.NET
From recipes.net
SAVARIN WITH GRAND MARNIER SABAYON AND MIXED BERRIES FROM STARS …
From app.ckbk.com
ORANGE SAVARIN RECIPE | BAKING RECIPE | TESCO REAL FOOD
From realfood.tesco.com
WHITE HEAT - THE RECIPES : SAVARIN OF RASPBERRIES - BLOGGER
From whiteheattherecipes.blogspot.com
ALMOND CAKE WITH SAVARIN FRUITS - BIGOVEN.COM
From bigoven.com
SAVARINS – MAKING THE DOUGH AND BAKING | LILI'S CAKES
From liliscakes.com
SAVARIN RECIPE FROM ENCYCLOPEDIA OF FOOD AND COOKERY BY …
From cooked.com
EMOM RECIPE WIKI | SAVARIN
From emomrecipes.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
Related Search