Mini Savarines

To prepare these delicious mini savarins, we start by ensuring that the ingredients are properly prepared. It is essential for the eggs to be at room temperature, as this will help achieve a fluffy texture. The first step is to separate the egg yolks from the whites. The yolks are beaten well with sugar until the mixture becomes a light, whitish foam. This is essential for adding air to the composition, thus giving the savarins an airy consistency. Then, we add the grated lemon zest and vanilla, which will give a pleasant and aromatic scent to the preparation.

The breadcrumbs must be sifted through a very fine sieve, and then measured carefully. This is combined with the flour, and the resulting mixture is gradually added over the yolk composition, mixing gently. The egg whites, beaten well until they become a stiff foam, need to be incorporated with great care. A quarter of the egg white foam is taken and added to the yolk mixture, homogenizing gently with a spatula, mixing from top to bottom. This process is repeated with the remaining egg whites, being careful to keep the air in the composition.

The next step is to grease the mini tart molds with oil or butter, ensuring that the savarins come out easily after baking. The dough composition is poured into the molds, filling them up to three-quarters. We place the individual molds on a baking tray and put them in the preheated oven at a medium temperature of 180°C. The savarins are ready when they turn golden and increase in volume. After baking, they are taken out of the oven and left to cool on a wire rack.

To store them, the cooled savarins can be placed in a plastic bag and frozen for later use. If we choose to fill them immediately, we prepare the syrup. Water with sugar is boiled until we obtain a well-bound syrup. After boiling, it is left to cool, and finally, rum is added to taste.

We give the savarins a bath in the syrup by dipping them, then place them on a wire rack above a tray to collect the dripping syrup. Once the syrup stops dripping, we cut the tops with a knife, being careful not to detach them completely. We prepare the apricot jam, gently heating it to make it easier to spread. Each savarin is spread with jam, and on top, we add whipped cream using a piping bag, then place the top back on.

It is important to turn the savarins during filling, so the part that was on top becomes the base of the cake. On top of the lid, we add a dollop of whipped cream and a decoration of apricot jam or candied fruits for an attractive appearance. The savarins are left to cool, and for those that have been frozen, the defrosting process must be done slowly in the refrigerator, followed by filling them with syrup, jam, and whipped cream to restore their freshness. These mini savarins are a true delicacy that will delight any table.