Description
Savarin - a kind of "Baba" baked in a ring shape. Savarin was invented in the early nineteenth century French confectioners - brothers Julien and has gained immense popularity in the XIX century in all countries, being considered the best kind of pastry dough. Well, I found this recipe in a magazine Gourmet pastries and slightly altered according to your taste.
Ingredients
-
Flour
70 g
-
Salt
1 pinch
-
Sugar
1 tsp
-
Yeast
1 tsp
-
Lemon peel
-
Chicken egg
1 piece
-
Butter
25 g
-
Milk
2 Tbsp
-
Lime
1 piece
-
Sugar
100 g
-
Ginger
-
Water
80 ml
-
Cream
150 g
-
Fruit
-
Berry
-
Nuts
Cooking
Mix the flour with salt and sift into the bowl. Add the sugar, yeast and lemon (or lime) zest.
The butter will melt and cool when it is slightly warm add the warm milk and egg at room temperature. Beat well with a fork.
Connect the ingredients for the dough and stir to combine.
Fill the ramekins to 1/2 cover with plastic wrap and allow to approach. Preheat the oven to 180 C and bake savrany 10 minutes until Golden brown. Let stand in tins for a few minutes, then remove onto a plate.
Ginger peel and finely chop.
In a saucepan or skillet connect the sugar, water, ginger and squeezed the juice from the lime. Bring to a boil and cook until syrupy state.
Pour hot syrup sabareni, let them cool and absorb all the syrup.
The bowl and beaters for whipping refrigerate for 15-20 minutes. Then pour in a Cup of cold whipping cream and beat well. Put the cream in the middle savarina and decorate as desired with pieces of fruit, berries and nuts.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.