Savarin

Wash the eggs and separate the yolks from the egg whites; rub the yolks until they become foam with the 5 tablespoons of sugar, then add the freshly sifted breadcrumbs, flour mixed with baking powder and mix everything. Add a pinch of salt, then the vanilla sugar, add the beaten egg whites and the foam (meringue) and mix slowly.

Put the dough in special savarina forms (I used the muffin ones) and bake at the right heat.

Remove from the molds and cool for a quarter of an hour, then cut the lids and syrup with cold sugar syrup, scented with rum.

Fill with whipped cream, cover with cut lids, over which put cherry jam (or any other fruit) or fruit gelatin and leave the cakes to cool.


Savarin


What can I write about them, except that we ate two at a time when I was little :)) (and you know how big the cakes used to be). I like them very much, as do my husband. I could not wait to make them, I found that the recipe is very simple, it's all about having the shapes :). I saw that there are several recipes, I hope to try them all & # 8230 I first took it from Leila and Lory's blog (thanks to the girls for the recipe :)), it seemed accessible and easy to make.

ingredients
For the dough:
250g flour
15g yeast
200ml milk
1 or
30 ml oil
20g old
For the syrup (I halved the quantities and it came out enough):
140 g sugar
200 ml water
esenta de rom
We still need whipped cream and a little jelly, fruit jam

Mix the ingredients and get a dough of flowing consistency, ie very soft.

Let it rise covered for 30 minutes. Meanwhile, grease the forms with a little fat.
Spoon the dough into shapes (I put a spoon and a half) and then let it rise for another 15 minutes.

Bake in the preheated oven for 15 minutes until nicely browned on top. I had 13 pieces.
Prepare the syrup: mix the water with the sugar and put it on the fire. Let it boil for 1 minute and then add the rum essence.
Remove the savarins from the forms (they are very easy to remove) and syrup them well.

The syrup must be warm. We use all the syrup.

Cut a lid and fill them with whipped cream. On top we put fruit jelly, candied fruit or a more sour jam.

I bought the shapes from a smaller store but I saw them in Billa and Selgros.

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Savarin, the original recipe

Savarina is also in the culinary DNA of Romanians, although there is a difference between its current form in confectioneries and the original form (Baba au rhum), as much as between Barca and Real (plus for Real, obviously: D).

That sponge of dough soaked with a sweet syrup to the point of nausea and the aerated foam on top (natural cream rarely) forms a voluminous dessert, suitable for the stomachs of broad local heads, on the principle if it's a lot it's good. No, it's a lot and stupid. So when I ate at Paris Baba au rhum, exactly at Stohrer, where he was born over 200 years ago, my brain started like Han Solo's ship chased by the Empire's shuttles.

Well, there are small differences between savarin and baba au Rhum, because savarin appeared later, and the differences consist in shape (savarin is baked in circular shapes, baba in cylindrical shapes), as well as in the proportion of alcohol in the syrup (obviously, Grandma has a lot of alcohol :)). So, considering all this, what I ate in Paris and my own taste (no, you know how it is with human taste), I did the following thing.

In a bowl (or food processor), mix the flour with the yeast and milk. Add salt, sugar and beaten eggs beforehand. Mix until the dough is smooth and sticky, then add the butter in three slices. At the end, you will have a compact and non-sticky dough. Leave to rise for an hour, then knead by hand, for another 1-2 minutes, to break the air bubbles. Cover with foil and leave to cool, for a slower fermentation, for another 1 hour.

Take the dough out of the fridge and shape the spheres that you put in the muffin trays, lined with muffin paper. Leave to rise in the heat for 45 minutes, then put the molds in the preheated oven for 20 minutes at 160 ° C. Remove the savarins from the tray, keeping the muffin paper, then bake them for another 10 minutes at 160 ° C.

Meanwhile, make the syrup. Boil the water with the sugar over low heat, without stirring. When the mixture is about to boil, add the rum, rum essence and vanilla pod cut lengthwise (stop half of the cream seeds). After boiling, turn off the heat and let the mixture cool to 60 degrees.

Remove the savarins on a grill and let them cool slightly. Then put them in a bowl with high walls and pour the sugar syrup with rum over the warm savarins (there are French confectioners who claim that they will absorb the syrup better if they are drier, so leave them for 24 hours before syruping them) . Let them soak in the syrup, turning them once. Place the savarins in individual forms and let them cool. I think that if they stay for at least 6-8 hours, the flavors will blend better.

Beat the cold cream with the sugar until it thickens. Add mascarpone and vanilla seeds and mix until you get hard tops. At the end you can add the grated lime peel. Garnish with whipped cream before serving.


Savarin

Sift the flour into a large bowl and form a gap in the middle of it. Add the yeast, half of the warm milk, sugar and a pinch of salt to this void. Stir gently until yeast and sugar are dissolved in milk and a little flour taken from the edges. Sprinkle a thin layer of flour from the bowl on top and leave for 10 minutes.

Then add the whole egg, lemon peel and the rest of the milk poured slowly. Knead everything well until the dough comes off your hands. Gradually add the melted butter until you incorporate it into the dough. Cover and leave the dough to rise for 30 minutes.

Grease with butter 10 forms of savarine. Portion the dough and place it so that you fill 3/4 of the form. Leave to rise again for 30 minutes. Bake the savarines in the hot oven at 180-200C for 30 minutes.

When ready, leave to cool in molds.

In the meantime prepare the syrup from:

Boil the water with the sugar. After the sugar dissolves and boils, leave it to cool and add the rum.

The savarines are soaked in the prepared syrup and left to drain on a grill with the larger part down.

Cut a lid and decorate with whipped cream.

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Savarine tiramisu

The famous and classic savarine with cream and strawberry jam or transformed into Savarine tiramisu syrupy with coffee and mascarpone cream, a delight.

Savarinas, also known as Baba au rum or Baba rum, are wonderful yeast-based cakes soaked in hot rum syrup, served with cream and jam, always in vogue for lovers of syrup cakes. For these tiramisu savarines I used the same dough, syruped with sugar syrup and coffee, filled with mascarpone cream, only in addition to all this I added a little almond essence.

They are so easy to make and you don't need special ingredients or special techniques. The ingredients are available to anyone and can be baked in any shape you like.

Also the filling is made of mascarpone with cream and powdered with cocoa, simple but with a taste that leads you to tiramisu.

Stay tuned for the list of ingredients, but also the super simple way of preparation and the result will be far beyond your expectations!

You can also follow me on Instagram, click on the photo.

Or on the Facebook page, click on the photo.


Dough ingredients:

  • 200 g white flour
  • 100 ml milk with 3.5% fat
  • 10 g of yeast
  • 50 g caster sugar
  • 2 eggs
  • 80 g butter at room temperature cut into cubes
  • 1 pinch of salt

Ingredients for syrup:

  • 200 g caster sugar
  • 350 ml coffee
  • 250 ml of water
  • 1 tablespoon almond essence or if you prefer a stronger flavor you can add to taste

Ingredients for topping:

  • 250 ml cream
  • 50 g powdered sugar
  • 250 g mascarpone
  • Cocoa for powdering

How to prepare the dough:

Put the milk with the yeast and a spoonful of sugar in a bowl and mix them. We leave them in a warm place to activate the yeast.

In a large bowl put the flour with the difference of sugar, salt powder and eggs, add the yeast composition and mix until you get a homogeneous mixture.

Incorporate the butter and leave to rise for half an hour or until it doubles in volume.

after which we bake them for 15-20 minutes or until they turn brown and reach the color of amber. Let them cool in the baking tray.

Preparation for syrup:

In a saucepan put the sugar, water, coffee, almond essence and bring to a boil, until the sugar melts.

Take the cakes out of the trays and put them directly in the hot syrup.

Take them out on a plate / tray / tray, turn them upside down and let them cool completely.

How to prepare the cream:

The whipped cream must be cold, kept in the fridge for at least 2 hours, and the bowl well washed and degreased.

Beat the cream until lightly browned, add the powdered sugar and continue beating until it hardens. Be careful not to beat it too much, as it will cut.

Add a third of the total amount and incorporate it into the mascarpone.

We put the composition of mascarpone with cream, over the remaining cream and mix as much as possible to homogenize and have consistency. Be very careful not to mix too much as it will cut, the whipped cream is not like the vegetable one and it is cut very quickly.

We cut the lids to about 1 cm and set them aside.

We put the cream in a bag with a sprig shape and form hazelnuts on top of the cuts. Cocoa powder,

we put the lids on and they are ready to serve. If we still have cream, we can decorate them with a small hazelnut and a chocolate chip, whatever we have at hand and which will fit. Ideally, leave them in the fridge for at least an hour. So I wish you good work and good appetite!


Authentic Confectionery Recipes & # 8211 List of tested recipes

These Authentic Confectionery Recipes tested by us will be centralized on this page. If you click on the pictures below, you will go directly to the recipe explained in detail, illustrated with pictures step by step, as I used to.

Coupe Jacques & # 8211 cups with ice cream, fruit and whipped cream & # 8211 recipe here.

Profiterol with ice cream and chocolate sauce & # 8211 as it used to be & # 8211 recipe here.

Or simple or whipped fruit salad & # 8211 recipe here.


Savarine tiramisu

The famous and classic savarine with cream and strawberry jam or transformed into Savarine tiramisu syrupy with coffee and mascarpone cream, a delight.

Savarinas, also known as Baba au rum or Baba rum, are wonderful yeast-based cakes soaked in hot rum syrup, served with cream and jam, always in vogue for lovers of syrup cakes. For these tiramisu savarines I used the same dough, syruped with sugar syrup and coffee, filled with mascarpone cream, only in addition to all this I added a little almond essence.

They are so easy to make and you don't need special ingredients or special techniques. The ingredients are available to anyone and can be baked in any shape you like.

Also the filling is made of mascarpone with cream and powdered with cocoa, simple but with a taste that leads you to tiramisu.

Stay tuned for the list of ingredients, but also the super simple way of preparation and the result will be far beyond your expectations!

You can also follow me on Instagram, click on the photo.

Or on the Facebook page, click on the photo.


Dough ingredients:

  • 200 g white flour
  • 100 ml milk with 3.5% fat
  • 10 g of yeast
  • 50 g caster sugar
  • 2 eggs
  • 80 g butter at room temperature cut into cubes
  • 1 pinch of salt

Ingredients for syrup:

  • 200 g caster sugar
  • 350 ml coffee
  • 250 ml of water
  • 1 tablespoon almond essence or if you prefer a stronger flavor you can add to taste

Ingredients for topping:

  • 250 ml cream
  • 50 g powdered sugar
  • 250 g mascarpone
  • Cocoa for powdering

How to prepare the dough:

Put the milk with the yeast and a spoonful of sugar in a bowl and mix them. We leave them in a warm place to activate the yeast.

In a large bowl put the flour with the difference of sugar, salt powder and eggs, add the yeast composition and mix until you get a homogeneous mixture.

Incorporate the butter and leave to rise for half an hour or until it doubles in volume.

after which we bake them for 15-20 minutes or until they turn brown and reach the color of amber. Let them cool in the baking tray.

Preparation for syrup:

In a saucepan put the sugar, water, coffee, almond essence and bring to a boil, until the sugar melts.

Take the cakes out of the trays and put them directly in the hot syrup.

Take them out on a plate / tray / tray, turn them upside down and let them cool completely.

How to prepare the cream:

The whipped cream must be cold, kept in the fridge for at least 2 hours, and the bowl well washed and degreased.

Beat the cream until lightly browned, add the powdered sugar and continue beating until it hardens. Be careful not to beat it too much, as it will cut.

Add a third of the total amount and incorporate it into the mascarpone.

We put the composition of mascarpone with cream, over the remaining cream and mix as much as possible to homogenize and have consistency. Be very careful not to mix too much as it will cut, the whipped cream is not like the vegetable one and it is cut very quickly.

We cut the lids to about 1 cm and set them aside.

We put the cream in a bag with a sprig shape and form hazelnuts on top of the cuts. Cocoa powder,

we put the lids on and they are ready to serve. If we still have cream, we can decorate them with a small hazelnut and a chocolate chip, whatever we have at hand and which will fit. Ideally, leave them in the fridge for at least an hour. So I wish you good work and good appetite!


Savarine tiramisu

The famous and classic savarine with cream and strawberry jam or transformed into Savarine tiramisu syrupy with coffee and mascarpone cream, a delight.

Savarinas, also known as Baba au rum or Baba rum, are wonderful yeast-based cakes soaked in hot rum syrup, served with cream and jam, always in vogue for lovers of syrup cakes. For these tiramisu savarines I used the same dough, syruped with sugar syrup and coffee, filled with mascarpone cream, only in addition to all this I added a little almond essence.

They are so easy to make and you don't need special ingredients or special techniques. The ingredients are available to anyone and can be baked in any shape you like.

Also the filling is made of mascarpone with cream and powdered with cocoa, simple but with a taste that leads you to tiramisu.

Stay tuned for the list of ingredients, but also the super simple way of preparation and the result will be far beyond your expectations!

You can also follow me on Instagram, click on the photo.

Or on the Facebook page, click on the photo.


Dough ingredients:

  • 200 g white flour
  • 100 ml milk with 3.5% fat
  • 10 g of yeast
  • 50 g caster sugar
  • 2 eggs
  • 80 g butter at room temperature cut into cubes
  • 1 pinch of salt

Ingredients for syrup:

  • 200 g caster sugar
  • 350 ml coffee
  • 250 ml of water
  • 1 tablespoon almond essence or if you prefer a stronger flavor you can add to taste

Ingredients for topping:

  • 250 ml cream
  • 50 g powdered sugar
  • 250 g mascarpone
  • Cocoa for powdering

How to prepare the dough:

Put the milk with the yeast and a spoonful of sugar in a bowl and mix them. We leave them in a warm place to activate the yeast.

In a large bowl put the flour with the difference of sugar, salt powder and eggs, add the yeast composition and mix until you get a homogeneous mixture.

Incorporate the butter and leave to rise for half an hour or until it doubles in volume.

after which we bake them for 15-20 minutes or until they turn brown and reach the color of amber. Let them cool in the baking tray.

Preparation for syrup:

In a saucepan put the sugar, water, coffee, almond essence and bring to a boil, until the sugar melts.

Take the cakes out of the trays and put them directly in the hot syrup.

Take them out on a plate / tray / tray, turn them upside down and let them cool completely.

How to prepare the cream:

The whipped cream must be cold, kept in the fridge for at least 2 hours, and the bowl well washed and degreased.

Beat the cream until lightly browned, add the powdered sugar and continue beating until it hardens. Be careful not to beat it too much, as it will cut.

Add a third of the total amount and incorporate it into the mascarpone.

We put the composition of mascarpone with cream, over the remaining cream and mix as much as possible to homogenize and have consistency. Be very careful not to mix too much as it will cut, the whipped cream is not like the vegetable one and it is cut very quickly.

We cut the lids to about 1 cm and set them aside.

We put the cream in a bag with a sprig shape and form hazelnuts on top of the cuts. Cocoa powder,

we put the lids on and they are ready to serve. If we still have cream, we can decorate them with a small hazelnut and a chocolate chip, whatever we have at hand and which will fit. Ideally, leave them in the fridge for at least an hour. So I wish you good work and good appetite!


We prepare the ingredients. Sift the flour into a bowl, and put the yeast and sugar in a glass together with the warm milk and set aside for 5 minutes.
Put the milk over the flour, then the eggs and the oil. Mix well. At the end, add salt.
Cover the bowl with plastic wrap and let it rise for 30 minutes, in a place away from electricity. I put it in the microwave (not turned on, of course)

We prepare the syrup. Put the water in a saucepan, add the sugar and let it boil until the sugar dissolves. Remove from the heat, add the rum essence and let it cool.

For savarine I used a form of muffins. We put muffin sheets in the forms and with a spoon we put composition in them. The forms will be filled 3/4, so that the savarins can grow. We continue with the rest of the shapes. Let it rise for 15 minutes. Preheat the oven.

Put the tray in the oven and bake the savarins for about 25 minutes or until golden brown. We take them out and let them cool. Take out the papers. If they stick, you can soak them in a little water.

We turn the savarins and cut a lid, we don't cut it at all, just enough to be an opening. We soak each savarina in syrup. Let the savarins on the tray soak for about 10 minutes. Let the savarines and syrup be cold.

Beat the whipped cream with the mixer until it is hard. If the whipped cream is not sweetened, add powdered sugar to taste.
We fill the savarins with whipped cream with a posh. Leave it in the fridge overnight. On top we put a teaspoon of raspberry jelly.

Try it yourself Savarine with yeast.


Savarine tiramisu

The famous and classic savarine with cream and strawberry jam or transformed into Savarine tiramisu syrupy with coffee and mascarpone cream, a delight.

Savarinas, also known as Baba au rum or Baba rum, are wonderful yeast-based cakes soaked in hot rum syrup, served with cream and jam, always in vogue for lovers of syrup cakes. For these tiramisu savarines I used the same dough, syruped with sugar syrup and coffee, filled with mascarpone cream, only in addition to all this I added a little almond essence.

They are so simple to make and you don't need special ingredients or special techniques. The ingredients are available to anyone and can be baked in any shape you like.

Also the filling is made of mascarpone with cream and powdered with cocoa, simple, but with a taste that leads you to tiramisu.

Stay tuned for the list of ingredients, but also the super simple way of preparation and the result will be far beyond your expectations!

You can also follow me on Instagram, click on the photo.

Or on the Facebook page, click on the photo.


Dough ingredients:

  • 200 g white flour
  • 100 ml milk with 3.5% fat
  • 10 g of yeast
  • 50 g caster sugar
  • 2 eggs
  • 80 g butter at room temperature cut into cubes
  • 1 pinch of salt

Ingredients for syrup:

  • 200 g caster sugar
  • 350 ml coffee
  • 250 ml of water
  • 1 tablespoon almond essence or if you prefer a stronger flavor you can add to taste

Ingredients for topping:

  • 250 ml cream
  • 50 g powdered sugar
  • 250 g mascarpone
  • Cocoa for powdering

How to prepare the dough:

Put the milk with the yeast and a spoonful of sugar in a bowl and mix them. We leave them in a warm place to activate the yeast.

In a large bowl put the flour with the difference of sugar, salt powder and eggs, add the yeast composition and mix until you get a homogeneous mixture.

Incorporate the butter and leave to rise for half an hour or until it doubles in volume.

after which we bake them for 15-20 minutes or until they turn brown and reach the color of amber. Let them cool in the baking tray.

Preparation for syrup:

In a saucepan put the sugar, water, coffee, almond essence and bring to a boil, until the sugar melts.

Take the cakes out of the trays and put them directly in the hot syrup.

Take them out on a plate / tray / tray, turn them upside down and let them cool completely.

How to prepare the cream:

The whipped cream must be cold, kept in the fridge for at least 2 hours, and the bowl well washed and degreased.

Beat the cream until lightly browned, add the powdered sugar and continue beating until it hardens. Be careful not to beat it too much, as it will cut.

Add a third of the total amount and incorporate it into the mascarpone.

We put the composition of mascarpone with cream, over the remaining cream and mix enough to homogenize and have consistency. Be very careful not to mix too much as it will cut, the whipped cream is not like the vegetable one and it is cut very quickly.

We cut the lids to about 1 cm and set them aside.

We put the cream in a bag with a sprig shape and form hazelnuts on top of the cuts. Cocoa powder,

we put the lids on and they are ready to serve. If we have cream left, we can decorate them with a little hazelnut and a chocolate chip, whatever we have at hand and which will fit. Ideally, leave them in the fridge for at least an hour. So I wish you good work and good appetite!


Prescription

In a bowl of hot water, add a tablespoon of salt and a tablespoon of oil. When the water boils, add the ravioli and let it boil for another 14-15 minutes, then pour everything into a strainer and let all the water drain well.

Separately, prepare a pesto sauce, garlic and a little salt, which you mix with yogurt and pour everything over the ravioli.

In another bowl melt butter or margarine, add the paprika, mix, then add this mixture to the bowl with the ravioli, mix well and you are ready to serve!

Kanafeh

ingredients

• kataif dough (400g)
• water or milk (1250g - 6 cups)
• sugar (1000g - 5 cups)
• butter / margarine (1 tbsp)
• lemon juice (3-5 drops)
• walnut, hazelnut or pistachio kernels - ground (2 tablespoons)

Method of preparation

Pour 1000g of sugar (5 cups) into 1250g of water (6 cups) or milk and boil together until consistent.

Add a few (3-5 drops) lemon juice, 1 tablespoon butter or margarine to the boiling syrup prepared with water and sugar and turn off the heat.

Allow the syrup to cool for 45-60 minutes at room temperature, then pour the lukewarm syrup into the tray in which you placed the kataif dough.

After 1 hour, your dessert is ready to serve - you can decorate it with walnut kernels, hazelnuts or pistachios (ground), sour cream.

MINI-SAVARINE KEMALPAȘA

ingredients

• mini-savarine KemalPașa (150g)
• water (1250g - 6 cups)
• sugar (1000g - 5 cups)
• walnut, hazelnut or pistachio kernels - ground (2 tablespoons)

Method of preparation

In a bowl, put water and sugar and stir over low heat.

After the sugar melts and the syrup starts to boil, add a packet (150g) of KemalPașa mini-savarines.

Continue boiling for 20-25 minutes until the savarines soften.

After cooling, sprinkle walnut kernels, ground hazelnuts, pistachios or sesame paste on top (be careful: excellent!) And the dessert is ready to serve!

MINI-SAVARINE WITH CHEESE

ingredients

• mini savarines with cheese (150g)
• water (1250g - 6 cups)
• sugar (1000g - 5 cups)
• walnut, hazelnut or pistachio kernels - ground (2 tablespoons)

Method of preparation

In a bowl, put water and sugar and stir over low heat.

After the sugar melts and the syrup starts to boil, add a packet (150g) of mini-savarines with cheese.

Continue boiling for 20-25 minutes until the savarines soften.

After cooling, sprinkle walnut kernels, ground hazelnuts, pistachios or sesame paste on top (be careful: excellent!) And the dessert is ready to serve!


Video: Savarín (December 2021).