Mini savarines

Name: Mini savarines - Tinca E.
Ingredients: Dough: 5 eggs; 1 pinch of salt; 5 tablespoons of sugar; 5 tablespoons of breadcrumbs; 1 tablespoon of flour. Syrup: 450 ml water; 200 ml sugar; 1 vanilla essence; a pinch of cinnamon. Filling: 1 small box of liquid whipped cream Hulala; 1 small box of sweet cream; 50 g powdered sugar. Decor: strawberry jam.

Dessert - Mini savarines by Tinca E. - Recipia

I have made this mini savarins recipe a few times, especially when I wanted to prepare something that doesn't require yeast and doesn't take too long to rise. I find it perfect for days when you feel like working with a light dough and filling the kitchen with platters of simple desserts. If you have eggs and breadcrumbs at home, you're good to go, and the rest of the ingredients are quite common anyway. Quick Info Total time: about 3 hours (includes cooling) Preparation time: 30 minutes Baking time: 25-30 minutes, depending on the oven Servings: about 12 mini savarins (depends on the size of the molds) Difficulty: medium Recipe type: classic dessert, suitable for platters, occasions, or weekend days Ingredients Dough: 5 eggs 1 pinch of salt 5 tablespoons of sugar 5 tablespoons of breadcrumbs 1 tablespoon of flour Syrup: 450 ml water 200 g sugar 1 vial of vanilla essence 1 pinch of cinnamon Filling: 1 small carton of liquid cream (Hulala) 1 small carton of sweet cream 50 g powdered sugar Decoration: strawberry jam Preparation Method 1. Separate the eggs. Place the egg whites in a large bowl and the yolks in another bowl. 2. Beat the egg whites with a pinch of salt until you achieve a firm foam. Set aside. 3. Mix the yolks with the sugar until the mixture becomes light in color and increases in volume. 4. Gradually incorporate two tablespoons of the egg white foam and one tablespoon of breadcrumbs into the yolk mixture. Mix after each addition using the mixer at low speed. Repeat this step until you finish all the breadcrumbs and beaten egg whites. 5. Finally, sift the flour in one go and mix gently, just until combined. 6. Preheat the oven to a moderate temperature. It works well for me at 170-180°C, but don’t rely on the exact number if you have a gas oven. 7. Place cupcake liners in the mini savarin or muffin molds. Use a spoon to fill the molds three-quarters full. Don’t overfill, as the dough will rise while baking. 8. Put the tray in the oven and bake for about 25-30 minutes until golden. Do not open the oven in the first 15 minutes. 9. Meanwhile, prepare the syrup. Combine water, sugar, vanilla essence, and cinnamon in a saucepan over medium heat. Allow it to dissolve the sugar, but do not boil for too long. Remove from heat and let the syrup cool completely. 10. Take the mini savarins out of the oven and let them cool well, at least 2 hours, in the mold. 11. After cooling, remove the savarins from the molds and cut a thin cap off the top without cutting all the way through. Set the caps aside. 12. Dip each mini savarin, one at a time, in the cold syrup. Don’t let them soak too long to avoid becoming completely soggy, but also not too briefly – they should be well soaked. Place them on parchment paper or a platter. 13. For the cream, whip the liquid cream together with the sweet cream and powdered sugar until it holds well on a whisk or spatula. Don’t overbeat with the mixer to avoid curdling. 14. Fill the savarins with the whipped cream using a piping bag with a star tip (or a spoon if you don’t have a piping bag). Replace the caps. 15. Top each savarin with a teaspoon of strawberry jam. 16. Place the platter in the refrigerator until serving. Why I Make This Recipe Often I love that it doesn’t require rising, and the ingredients are always on hand. They are easy to work with; you don’t need a special mixer or fancy molds. They are perfect when you have several people at the table or want something that can be easily portioned. Tips and Variations Tips The breadcrumbs should be as fine as possible; otherwise, the dough won’t rise as evenly. Don’t skip the complete cooling of the savarins before soaking them. For the cream, the mixture with sweet cream gives it a denser texture; if you don’t have it, just use liquid cream. Don’t force the dipping in syrup; let them sit for a few seconds on each side and remove to a rack if you have one. Substitutions Liquid cream can be replaced with plant-based cream if you don’t have Hulala. The sugar in the syrup can be adjusted if you prefer it less sweet. Strawberry jam can be replaced with any other fruit jam. Variations You can add a little grated lemon or orange zest to the dough for a different flavor. For a more festive look, you can place fresh fruits on top of the cream before replacing the cap. Serving Ideas I arrange them on a platter and keep them in the fridge until the cream sets. They are delicious cold, straight from the refrigerator. They can also be placed in individual boxes for picnics or dessert platters. Frequently Asked Questions 1. What can I substitute for breadcrumbs if I don’t have any at home? You can try using dry bread crumbs processed in a food processor, but the result won’t be identical. I don’t recommend semolina or flour instead of breadcrumbs. 2. Can I make the savarins a day in advance? Yes, you can prepare them a day ahead, but leave the cream and jam to add only on the day of serving to avoid them getting too soggy. 3. If I don’t have small savarin molds, can I use a large one? You can bake in a round pan and cut into slices, but the texture and appearance will be different. 4. Can I make the recipe with brown sugar? Brown sugar slightly changes the flavor of the syrup, but it doesn’t affect the dough. You can try it, but the syrup will have a darker color. 5. What should I do if my cream curdles? If you notice it starting to separate, stop the mixer and gently stir with a spoon, but I can’t guarantee it will fully recover. It’s best not to overbeat the cream. Nutritional Values Approximately, one mini savarin has about 200-230 kcal, with around 40% coming from carbohydrates (sugar and breadcrumbs), 8-10 g of fat (mainly from cream), and few proteins (from eggs and cream). These values depend significantly on the amount of syrup absorbed and the cream used. These are just estimates for one serving. Storage and Reheating Savarins can be stored in the refrigerator in a sealed container for up to 2 days. I do not recommend freezing. They do not need reheating and are served cold. If they sit too long, the base can become too soggy due to the syrup and cream. Ideally, they should be consumed on the first day or at most the second.

Mini savarines

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