I make savarines at home a few times a year, especially when my family suddenly remembers them and can't wait for the classic recipe that requires overnight refrigeration. This recipe is adapted from Jamila, but I don't let them chill for 8 hours; I serve them once they have completely cooled, as long as the family can resist not touching them. They have never turned out as perfect as in a pastry shop, but they are good, fluffy, and disappear quickly from the platter.
Quick Info
Total time: approximately 2.5-3 hours (including rising and cooling)
Preparation time: 30-40 minutes
Baking time: 25-30 minutes
Servings: 12 savarines
Difficulty: medium
Recipe type: homemade dessert
Ingredients
Base
- 250 g sifted flour
- 2 eggs
- 150 ml lukewarm milk
- 30 ml oil
- 1 packet dry yeast (Dr. Oetker, 7 g)
- 1 tablespoon sugar
- a pinch of salt
Syrup
- 400 ml water
- 150 g sugar
- 1 vial rum essence
Filling
- 250 ml vegetable cream (Hulala)
- 250 ml sour cream 18% fat
- 2 tablespoons powdered sugar
- 1 packet cream stabilizer (optional)
Glaze
- 1/2 packet red Top Gel
- 2-3 tablespoons strawberry syrup
Preparation Method
1. Preparing the dough
In a large bowl, sift the flour. Make a well in the center, where you place the dry yeast and tablespoon of sugar. Pour a part of the lukewarm milk (not all) over the yeast and let it sit for 5-10 minutes to activate. Separately, beat the eggs with salt and oil until combined, then add them to the yeast mixture. Mix everything well and incorporate the remaining milk gradually until you have an elastic, soft, and sticky dough. Cover the bowl with plastic wrap and let it rise for about 30-40 minutes, until it doubles in volume.
2. Baking the base
Grease the savarine molds with a little oil and dust with flour. Fill each mold three-quarters full with dough. The above quantities yield 12 pieces. Let the molds rise for another 20 minutes on the counter. Preheat the oven to 180°C. Bake the savarines for 25-30 minutes, until golden brown on top. Remove from the oven, let them rest for 2-3 minutes, then gently remove them from the molds and place them upside down on a rack or tray to cool completely.
3. The syrup
Put the water and sugar in a small pot and bring to a boil. Once the sugar is completely dissolved and it has boiled a few times, remove from heat and add the rum essence. Let it cool completely before using it for the savarines.
4. The cream filling
Whip the vegetable cream with the sour cream and powdered sugar until you get a firm cream. If it doesn't thicken properly, you can add the cream stabilizer. The cream should be cold when you whip it; otherwise, it won't aerate well.
5. The glaze
In a small pot, mix half a packet of red Top Gel with 2-3 tablespoons of strawberry syrup and a tablespoon of water if the syrup is too thick. Heat over low heat and stir continuously until it starts to thicken. The gel sets quite quickly, so work with it fast after removing it from the heat.
6. Assembling the savarines
Once the bases have completely cooled, take each savarin and cut off the top without fully detaching it. Soak each savarin in the cold syrup for a few seconds until it feels heavier and has absorbed the liquid. Place them on a platter. Once all are soaked, prepare the glaze and put a teaspoon of hot glaze on each lid. Let it set, then fill each savarin with cream using a piping bag. Replace the glazed lid, and if there's leftover cream, you can decorate with a dollop on top.
Why I make this recipe often
I prefer it because it doesn't require overnight waiting and can be eaten on the same day after they have cooled and soaked well. The ingredients are simple and no complicated techniques are needed. I usually make them when someone requests something special, but I don't have time for elaborate desserts.
Tips and variations
Tips
- Important: both the syrup and the bases must be completely cool at the time of soaking; otherwise, they won't absorb evenly and may fall apart.
- The dough is quite soft; do not add extra flour. This is how it should be.
- Vegetable cream whips easier than regular sour cream, especially with a little stabilizer.
- The glaze should be poured while it is warm; otherwise, it sets immediately.
Substitutions
- You can use only vegetable cream if you don't have sour cream.
- Rum essence can be replaced with vanilla essence, but it won't have the same classic savarin taste.
- If you don't have Top Gel, you can use a thinner red jam, but the texture will not be identical.
Variations
- For a tangier taste, add a few drops of lemon juice to the syrup.
- You can put a dollop of strawberry jam in the middle, under the cream.
- Sometimes I make them without glaze, just with cream and the lid.
Serving ideas
- They are served cold, with extra cream on top.
- They can look nice on a platter for birthdays or for afternoon coffee.
Frequently asked questions
1. Do the bases have to be left overnight in the fridge?
No, if they are well-soaked and completely cooled, they can be served after a few hours.
2. What kind of cream do you use?
Vegetable cream (Hulala) mixed with 18% sour cream. You can use only vegetable cream if you prefer.
3. If I don't have special molds, can I bake in muffin tins?
You can try, just that the shape won't be identical. Be careful not to overfill.
4. How do I know if the dough has risen enough?
It should double in volume and be airy, fluffy to the touch.
5. Is the Top Gel glaze really necessary?
It's not strictly necessary, but it helps with appearance. You can use thinned jam or omit it.
Nutritional values (estimate, per savarin)
Calories: 260-300 kcal
Carbohydrates: 38-40 g
Proteins: 4-5 g
Fats: 10-12 g
Values are indicative and vary depending on the ingredients used and how much cream or syrup each base absorbs.
Storage and reheating
Savarines are stored in the fridge in a lidded container for up to 2 days. Reheating is not recommended; they are served cold only. The plain bases (unfilled and unsoaked) can be kept at room temperature for 1 day, but it is best to assemble everything on the day of serving. Once filled, they can become soggy if left too long in the fridge.
Quick Info
Total time: approximately 2.5-3 hours (including rising and cooling)
Preparation time: 30-40 minutes
Baking time: 25-30 minutes
Servings: 12 savarines
Difficulty: medium
Recipe type: homemade dessert
Ingredients
Base
- 250 g sifted flour
- 2 eggs
- 150 ml lukewarm milk
- 30 ml oil
- 1 packet dry yeast (Dr. Oetker, 7 g)
- 1 tablespoon sugar
- a pinch of salt
Syrup
- 400 ml water
- 150 g sugar
- 1 vial rum essence
Filling
- 250 ml vegetable cream (Hulala)
- 250 ml sour cream 18% fat
- 2 tablespoons powdered sugar
- 1 packet cream stabilizer (optional)
Glaze
- 1/2 packet red Top Gel
- 2-3 tablespoons strawberry syrup
Preparation Method
1. Preparing the dough
In a large bowl, sift the flour. Make a well in the center, where you place the dry yeast and tablespoon of sugar. Pour a part of the lukewarm milk (not all) over the yeast and let it sit for 5-10 minutes to activate. Separately, beat the eggs with salt and oil until combined, then add them to the yeast mixture. Mix everything well and incorporate the remaining milk gradually until you have an elastic, soft, and sticky dough. Cover the bowl with plastic wrap and let it rise for about 30-40 minutes, until it doubles in volume.
2. Baking the base
Grease the savarine molds with a little oil and dust with flour. Fill each mold three-quarters full with dough. The above quantities yield 12 pieces. Let the molds rise for another 20 minutes on the counter. Preheat the oven to 180°C. Bake the savarines for 25-30 minutes, until golden brown on top. Remove from the oven, let them rest for 2-3 minutes, then gently remove them from the molds and place them upside down on a rack or tray to cool completely.
3. The syrup
Put the water and sugar in a small pot and bring to a boil. Once the sugar is completely dissolved and it has boiled a few times, remove from heat and add the rum essence. Let it cool completely before using it for the savarines.
4. The cream filling
Whip the vegetable cream with the sour cream and powdered sugar until you get a firm cream. If it doesn't thicken properly, you can add the cream stabilizer. The cream should be cold when you whip it; otherwise, it won't aerate well.
5. The glaze
In a small pot, mix half a packet of red Top Gel with 2-3 tablespoons of strawberry syrup and a tablespoon of water if the syrup is too thick. Heat over low heat and stir continuously until it starts to thicken. The gel sets quite quickly, so work with it fast after removing it from the heat.
6. Assembling the savarines
Once the bases have completely cooled, take each savarin and cut off the top without fully detaching it. Soak each savarin in the cold syrup for a few seconds until it feels heavier and has absorbed the liquid. Place them on a platter. Once all are soaked, prepare the glaze and put a teaspoon of hot glaze on each lid. Let it set, then fill each savarin with cream using a piping bag. Replace the glazed lid, and if there's leftover cream, you can decorate with a dollop on top.
Why I make this recipe often
I prefer it because it doesn't require overnight waiting and can be eaten on the same day after they have cooled and soaked well. The ingredients are simple and no complicated techniques are needed. I usually make them when someone requests something special, but I don't have time for elaborate desserts.
Tips and variations
Tips
- Important: both the syrup and the bases must be completely cool at the time of soaking; otherwise, they won't absorb evenly and may fall apart.
- The dough is quite soft; do not add extra flour. This is how it should be.
- Vegetable cream whips easier than regular sour cream, especially with a little stabilizer.
- The glaze should be poured while it is warm; otherwise, it sets immediately.
Substitutions
- You can use only vegetable cream if you don't have sour cream.
- Rum essence can be replaced with vanilla essence, but it won't have the same classic savarin taste.
- If you don't have Top Gel, you can use a thinner red jam, but the texture will not be identical.
Variations
- For a tangier taste, add a few drops of lemon juice to the syrup.
- You can put a dollop of strawberry jam in the middle, under the cream.
- Sometimes I make them without glaze, just with cream and the lid.
Serving ideas
- They are served cold, with extra cream on top.
- They can look nice on a platter for birthdays or for afternoon coffee.
Frequently asked questions
1. Do the bases have to be left overnight in the fridge?
No, if they are well-soaked and completely cooled, they can be served after a few hours.
2. What kind of cream do you use?
Vegetable cream (Hulala) mixed with 18% sour cream. You can use only vegetable cream if you prefer.
3. If I don't have special molds, can I bake in muffin tins?
You can try, just that the shape won't be identical. Be careful not to overfill.
4. How do I know if the dough has risen enough?
It should double in volume and be airy, fluffy to the touch.
5. Is the Top Gel glaze really necessary?
It's not strictly necessary, but it helps with appearance. You can use thinned jam or omit it.
Nutritional values (estimate, per savarin)
Calories: 260-300 kcal
Carbohydrates: 38-40 g
Proteins: 4-5 g
Fats: 10-12 g
Values are indicative and vary depending on the ingredients used and how much cream or syrup each base absorbs.
Storage and reheating
Savarines are stored in the fridge in a lidded container for up to 2 days. Reheating is not recommended; they are served cold only. The plain bases (unfilled and unsoaked) can be kept at room temperature for 1 day, but it is best to assemble everything on the day of serving. Once filled, they can become soggy if left too long in the fridge.