Savarin Recipes
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
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PAUL HOLLYWOOD'S SAVARIN - THE GREAT BRITISH BAKE OFF
From thegreatbritishbakeoff.co.uk
Servings 8-10Published 2016-10-19Category 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.
- Grease a 23cm fleur de lys or savarin mould with butter. When the batter has risen, spoon it into the mould. Cover with oiled clingfilm and leave to rise for 45 minutes–1 hour, until it reaches ¾ of the way up the tin.
- Heat oven to 180°C/160°C fan/350°F/Gas 4, remove the clingfilm and bake for 20–25 mins until the savarin is risen and golden brown. Remove from the oven and place on a wire rack to cool for 5–10 minutes.
- When cool enough to handle, remove the savarin from the mould and pour half of the syrup into the mould. Gently place the savarin back into the mould to soak up the syrup.
- Using a sharp knife, segment the zested orange: carefully slice off the top and bottom of the orange. Using even downward strokes, slice the skin away from the flesh and discard.
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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.
- For the caramel shards, line a baking tray with silicone or baking parchment. Add the sugar to a pan with 4 tablespoons water and bring to a simmer, stirring until the sugar dissolves.
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- Remove the cling film and bake for 20–25 minutes or until the savarin is risen and golden-brown. Remove from the oven and place the tin on a wire rack to cool for 5–10 minutes.
- When cool enough to handle, remove the savarin from the tin and pour half of the syrup into the tin. Gently place the savarin back into the tin to soak up the syrup and cool completely.
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