Savarine

Name: Savarine - Malvina C.
Ingredients: 250 g flour; 2 eggs; 150 ml warm milk; 30 ml oil; 1 packet dry yeast; 2 tablespoons sugar; a pinch of salt; 500 ml water; 200 g sugar; 2 rum essences; 300 ml liquid cream.

Dessert - Savarine by Malvina C. - Recipia

I rarely make savarins at home, but when I do, I prefer the classic version, with fluffy dough, well-soaked in syrup, and plenty of whipped cream. The first time I tried this recipe, I was nervous about the dough because it's much softer than other cakes, but the result is worth it. I used individual molds, greased and floured, just as the recipe requires. The blackberry jam gave it a pleasant fruity flavor – it works with other types too, but that's what I had at home. Quick Info Total time: about 2.5-3 hours (including rising and cooling) Actual preparation time: 30-40 minutes Baking time: 20-25 minutes Servings: 6-8 savarins (depending on the size of the molds) Difficulty: medium Recipe type: classic dessert, for special occasions or weekend indulgence Ingredients For the dough: - 250 g flour - 2 eggs - 150 ml lukewarm milk - 30 ml oil - 1 packet dry yeast (7 g) - 2 tablespoons sugar - A pinch of salt For the syrup: - 500 ml water - 200 g sugar - 2 bottles of rum essence For decoration: - 300 ml liquid cream (for whipping) - Jam (berries, strawberries, or blackberries – I used blackberry) Preparation method 1. In a large bowl, place the flour. 2. In a glass or small bowl, mix the lukewarm milk with the dry yeast and the 2 tablespoons of sugar. Let it sit for 3-4 minutes, just enough for the sugar to dissolve. 3. Pour the milk mixture over the flour. 4. Add the eggs and oil. Start mixing with a wooden spoon or spatula. The dough will be quite soft; don’t expect a classic kneading dough. 5. Sprinkle in the salt and continue mixing vigorously for about 5 minutes, until the dough is well combined. No need for long kneading, just ensure the salt is evenly distributed. 6. Cover the bowl with plastic wrap and let the dough rise in a warm place for 30-40 minutes. It should double in volume. 7. Prepare the savarin molds: grease them with butter and dust with flour. Divide the risen dough into the molds (using a wet spoon helps). Don’t fill the molds completely; leave space for rising. 8. Let the dough in the molds rise for another 20 minutes, until it nearly reaches the top of the molds. 9. Preheat the oven to 180°C. Place the molds in the preheated oven and bake for 20-25 minutes, until the savarins are golden on top. 10. Remove them from the oven and let them cool completely, even if you're tempted to take them out of the molds earlier. For the syrup: 11. In a saucepan, combine the water and sugar. Bring to a boil and let it simmer until the sugar is completely dissolved (a few minutes). Turn off the heat and add the rum essence to taste. Allow the syrup to cool to room temperature. Assembly: 12. Once the savarins are cool, carefully remove them from the molds and place them upside down (the bottom becomes the top). 13. Using a sharp knife, cut a small cap on each, without removing it completely. 14. Dip each savarin into the cooled syrup. Hold for a few seconds until you see them puff up and absorb the liquid. Don’t leave them too long, or they will become too soft and hard to handle. 15. Place them on a rack or tray, with the cap slightly open. 16. Whip the liquid cream until it thickens. Put the cream into a piping bag or a bag with a cut corner. 17. Gently open each cap and fill the savarin with a generous layer of whipped cream. 18. Replace the cap and add a little jam on top of each cap. 19. Refrigerate the savarins for at least 3-4 hours before serving. They are best served cold, so the syrup is fully absorbed. Why I make this recipe often I return to this recipe because the ingredients are simple, inexpensive, and the result is like from a pastry shop. They stay soft for several hours and don’t dry out quickly. Once soaked and refrigerated, they hold up well the next day. Tips and Variations Tips - Don’t fill the molds completely with dough. Leave space for rising; otherwise, they will overflow during rising or baking. - When soaking, don’t dip the savarins for too long, or they will become crumbly. - Use cream from liquid sour cream, not vegetable cream, for better flavor. Substitutions - You can use brown sugar for the syrup if you want a more caramelized flavor. - If you don’t have rum essence, you can try a little vanilla, but the flavor won’t be as distinctive. Variations - The jam can be of any kind: blackberries, strawberries, mixed berries. I used blackberry because that’s what I had at home, but it also works with sour cherries or currants. - If you want smaller savarins, use muffin tins. Serving Ideas - Serve them directly from the fridge. They taste better cold when the syrup is well absorbed. - You can add a little grated lemon zest to the whipped cream for a different flavor. - For a more elegant presentation, pipe the cream with a star tip. Frequently Asked Questions 1. What do I do if I don’t have special savarin molds? Muffin tins or individual mini-loaf pans work well. Just make sure to grease them well and not fill them completely. 2. How do I know if the savarins are soaked enough? You can tell when they puff up and feel elastic to the touch. If they are too firm after soaking, leave them longer. If they are already soft and hard to lift, stop there. 3. Can I use whipped cream from a can or tube? You can, but the texture and flavor aren’t as good as freshly whipped cream from liquid sour cream. 4. How long should they be kept in the fridge before serving? At least 3-4 hours, but it’s best to refrigerate overnight if you have time. 5. Can I freeze the savarins? I do not recommend it. The dough changes texture after freezing and thawing, especially when soaked. Nutritional Values Estimated for one savarin (out of 8): approximately 280-300 kcal, 6-8 g fat, 45 g carbohydrates, 5 g protein. Most of the calories come from sugar and cream. They are rich desserts in carbohydrates and fats, so small portions are appropriate. Storage and Reheating Savarins can be stored in the fridge, covered, for up to 2 days. Reheating is not recommended. If stored longer, the cream loses its texture, and the dough may become too moist. They are best on the day they are made or the next day.

Savarine

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