Savarins with elderflower flavor and vanilla mascarpone cream
Savarines with elderflower syrup and vanilla mascarpone cream I made these savarines using a dough recipe inspired by Jamila and soaked them with elderflower syrup given to me by a friend. The syrup has a very pleasant aroma and pairs well in a soaked dessert, especially in a savarin with vanilla cream. The dough is prepared easily, without kneading, and the cream is a cooked one, enriched with mascarpone. In the end, my savarines were not very sweet. If you prefer sweeter desserts, you can increase the amount of sugar or sweetener in the cream. Quick Info Total Time: not specified exactly; includes dough rising, cooling, soaking, and a few hours in the fridge Preparation Time: not specified in the recipe Cooking and Baking Time: about 15 minutes for the savarines; the cream is boiled until it first bubbles and thickens Servings: the number depends on the size of the molds used Difficulty: medium Recipe Type: homemade dessert, suitable for a festive meal or a weekend Ingredients For the dough 250 g flour 150 ml lukewarm milk 30 ml sunflower oil 1 pinch of salt 2 eggs 1 tablespoon sugar 5 g dry yeast For the syrup 380 ml water 5 tablespoons sugar 50 ml elderflower syrup For the vanilla mascarpone cream 500 ml milk 5 egg yolks 3 tablespoons cornstarch 3-4 tablespoons powdered sweetener 1 vanilla bean 250 g mascarpone For topping 50 ml elderflower syrup Preparation Method 1. Prepare the dough Put the flour and salt in a bowl. In a separate bowl, mix the lukewarm milk with the oil, sugar, and dry yeast. Pour the mixture over the flour and mix with a spoon. Add the eggs and mix well until all the ingredients are incorporated and there are no lumps left. The resulting dough is soft and does not have the consistency of a dough that can be kneaded by hand. Cover the bowl with plastic wrap and let the dough rise in a warm place until it doubles in size and bubbles appear on the surface. 2. Place the dough in molds Once the dough has risen, distribute it into molds using two spoons. You can use savarin molds greased with butter and dusted with flour or silicone muffin molds, as used here. Do not fill the molds to the top, as the dough will rise further in the next stage. Let it rest in the molds for another 15 minutes. 3. Bake the savarines Preheat the oven to 180 degrees Celsius. Bake the savarines for about 15 minutes, until they are cooked and lightly browned. Remove them from the molds and let them cool before soaking. It is important for them to be cold when assembling, otherwise, they may break more easily and the cream will not set properly. 4. Make the syrup Put the water and sugar in a saucepan and boil until the sugar dissolves. Remove the syrup from the heat and let it cool. When the syrup is cool, add the 50 ml of elderflower syrup and mix. 5. Prepare the vanilla cream Split the vanilla bean lengthwise and scrape out the seeds with the tip of a knife. Place the seeds in the milk, add the pod, and heat the milk. When the milk is almost boiling, remove the vanilla pod. In another bowl, mix the egg yolks with the cornstarch, sweetener, and 2-3 tablespoons of cold milk. Use a whisk and mix until the mixture is smooth. Gradually pour the hot milk over the egg yolks, stirring continuously. Then put everything back in the pot where the milk was heated. Cook the cream over medium heat, stirring constantly, until it comes to a boil and thickens. If you have a double-walled pot, it is suitable for cooked cream. Cover the cream with plastic wrap placed directly on its surface to prevent a skin from forming. Let it cool completely. 6. Incorporate the mascarpone Once the vanilla cream has cooled, whip it to make it smooth again. Gradually add the mascarpone and continue to mix until the cream is homogeneous. Put the cream in the fridge for another 10-15 minutes. About 3-4 tablespoons of cream will remain from the prepared amount. 7. Soak the savarines Turn the savarines upside down and cut off the top without completely detaching it. The top should remain attached to the savarin. Dip each savarin in the cold syrup and turn it on all sides so that it absorbs the syrup as evenly as possible. Do the same with all the savarines, then let them rest for 10 minutes. Repeat the soaking and let the savarines rest for another 10 minutes. This way, the syrup has time to penetrate the dough better. 8. Fill the savarines Put the vanilla and mascarpone cream in a piping bag and fill the savarines. For finishing, heat the 50 ml of elderflower syrup and let it thicken slightly. Brush this syrup on each savarin cap. Place the savarines in the fridge for a few hours before serving. In the original recipe, they were only left for about 30 minutes due to impatience, but the texture sets better if you respect the longer cooling time. Why I make this recipe often I would repeat these savarines for the combination of the well-soaked dough, the vanilla cream, and the subtle aroma of elderflower. The fragrant syrup changes the classic taste of savarines without needing many additional ingredients. The recipe is also useful because the dough mixes quickly, without kneading. The cream can be prepared in advance and stored in the fridge until the savarines are filled. For a homemade dessert, it is a balanced combination of soft dough, syrup, and cream. Tips The milk for the dough should be lukewarm, not hot. If it is too hot, it can affect the yeast. The dough is soft and sticky. Do not try to give it a firm consistency by adding flour, as the recipe is designed to be portioned with a spoon. Let the dough rise until it doubles in size and bubbles appear on the surface. The time may vary depending on the room temperature. Both the syrup and the cream should be cold when you start assembling. Warm savarines can absorb syrup unevenly, and the cream can become too soft. When boiling the cream, stir continuously, especially after it starts to thicken. Turn off the heat after the first boil and once the cream has a thick consistency. Substitutions The powdered sweetener in the cream can be increased if you want sweeter savarines. The original recipe used 3-4 tablespoons, but the amount can be adjusted to taste. For molds, you can use savarin molds greased with butter and dusted with flour or silicone muffin molds. It is not necessary to use both options. Variations You can use more elderflower syrup in the base syrup if you want a stronger flavor, but the basic recipe uses 50 ml in the syrup and another 50 ml for finishing the caps. The cream can also be used for other desserts where vanilla mascarpone cream fits, but in this recipe, it is used to fill the savarines. If you prefer a less soaked savarin, reduce the time you keep it in the syrup. For the version in the recipe, the savarines are soaked twice, with 10 minutes of resting time between stages. Serving Ideas Serve the savarines cold, after they have been in the fridge. The top can be left slightly raised so that the cream is visible, or it can be placed over the filling. They are suitable as a dessert after a family meal and can be prepared a few hours in advance, allowing the dough to absorb the syrup and the cream to stabilize. Frequently Asked Questions Why is the dough so soft? The dough is designed to be soft. The ingredients are mixed in the bowl, and then the mixture is placed in molds with two spoons. There is no need to knead it or turn it into a firm dough. Can I use only elderflower syrup, without the boiled syrup? In the recipe, the syrup for the savarines is made from water and sugar, and the elderflower syrup is added after cooling. For the cap, a separate slightly thickened elderflower syrup is used. These steps are kept to ensure that the savarines receive enough liquid but also have the elderflower flavor. How long should the savarines be kept in the fridge? The recipe recommends a few hours. They were also tasted after about 30 minutes, but a longer cooling allows the cream to set and the syrup to penetrate the dough better. What should I do if the savarines are not sweet enough? You can increase the amount of sugar or sweetener in the vanilla cream. The elderflower syrup also contributes to the flavor, but the sweetness intensity depends on the syrup used. Can leftover cream be used? Yes. About 3-4 tablespoons of cream remain from the prepared amount. It can be stored in the fridge and served alongside the savarines or used in another dessert. Nutritional Values The values are estimates and refer to the entire recipe, as the exact number of savarines is not specified, and the composition of the elderflower syrup may vary. For the entire quantity, the recipe has approximately 3,300-3,600 kcal, 300-350 g carbohydrates, 190-210 g fats, and 75-85 g proteins. The value per savarin depends on how many pieces are made and the amount of syrup and cream absorbed by each. The mascarpone and egg yolks mainly contribute to the fat content, while the flour, sugar, and syrup contribute to carbohydrates. The sweetener may alter the total value depending on the type used. Storage and Reheating The savarines should be stored in the fridge in a covered container, as they contain cooked cream with milk, egg yolks, and mascarpone. They are best served cold and should not be reheated. For the right texture, take them out of the fridge a little before serving, without leaving them too long at room temperature. Any leftover cream should also be kept in the fridge and consumed shortly after.
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