This week on GBBO it was Patesserie week. The contestants where asked to make a Savarin
The savarin is a fermented dough, which is then soaked in a syrup coated with a apricot glaze and filled with fruit and cream.
Too good to be true I know but yes these gorgeous wee treats do exist. They are rich creamy and luxurious.
Why not try making them yourself. I promise they are worth it. 😊
Tips: A savarin is basically a dry genoese sponge that is golden brown in colour Savarin based products are never served without being soaked first in a flavoured syrup. It should be smooth without any cracks or tears it needs to be evenly soaked and then sealed with apricot glaze.
- 450g strong flour🍚
- 1g yeast
- 125ml water @40.c
- 5 eggs
- 60g sugar caster
- Pinch of salt
- 150g melted butter
- Sieve the strong flour into a large bowl from a height to incorporate air. Make a well in the middle
- Make a ferment by dissolving the yeast in the water, then pour into the well.
- Gradually mix flour into liquid to form a thin batter. Sprinkle over a little flour then set aside to ferment.
- Whisk eggs sugar and salt.
- When the ferment has erupted through the flour and eggs and mix to a smooth batter. Cover leave to prove until double in size.
- And the melted butter and beat in.
- Pipe the batter into moulds (ensure moulds are buttered and floured to prevent sticking) fill one third full.
Prove until mixture reaches the top of mould, bake @ 220.c for 12-20minutes depending on size of mould.
- Unmould and leave to cool.
Makes 3 litres
- 2 oranges
- 2 lemons 🍋
- 2 litres of water 💦
- 1kg sugar
- 2 bay leaves
- 2 cloves
- 2 cinnamon sticks
- Peel oranges and lemons and juice
- Add all the ingredients into a large pan and bring to the boil, simmer for 2-3 mind and pass through a strainer.
- Allow to cool. It should be a quite dense syrup.
- Dip the savarin into the hot syrup until they swell slightly. Place on a wire rack to drip and drain.
- When cool brush with boiling apricot glaze.
Before glazing sprinkle with kirsch (optional) fill centre with prepared fruit serve with creme anglaise or raspberry coulis.
Recipe from practical cookery for the level 2 professional cookery diploma.
Please note images are not mine there are taken from www.
Lots of foodie luv Dan