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Savarin

Savarin


A dessert that does not require introduction, but only maximum enjoyment. I invite you to try them! They are not difficult at all, and the 2 hours you will "lose" to prepare them, you will see that they will bear fruit in the end! Enjoy dear ones!

  • For the dough:
    • Flour - 480 g - 500 g
    • Eggs - 4 pcs (not very large)
    • Sunflower oil - 50 ml
    • Warm milk - 300 ml
    • Brown sugar - 2 tbsp
    • Salt - 1 knife tip
    • Yeast - about 10 g
    • Rose water - 2 tbsp
    For jelly:
    • Canned cranberry juice (or any non-acidic, red juice) - 200 ml
    • Red jelly cake - 2 sachets
    • Gellfix - ½ sachet
    For syrup:
    • Water - 4 dogs
    • Brown sugar - 1 cup and ½
    • Vanilla essence / orange blossom essence - 2 teaspoons
    Extra:
    • Cream for whipped cream (avoid whipped cream) - about 800 ml
    • Cream hardener - 2 sachets
    • Powdered sugar - 2–3 tablespoons
    • Grated orange peel - about 1 teaspoon
    • Flour to avoid sticking the dough to your hands
    • Individual (small) tart shapes, preferably with detachable bottom / savarine shapes
    • Extra flour + butter to tart the tart shapes

Servings: 8

Preparation time: less than 120 minutes

Savarine RECIPE PREPARATION:


  • We start with the syrup, so that it has time to cool;



  • Add the brown sugar and the 4 cups of water to a saucepan, and let it simmer;



  • When it has started to drop and thicken, turn off the heat and add the vanilla or orange blossom essence (I used the second option);



  • Heat the milk a little - it should be warm and not hot;



  • Dissolve the yeast and sugar in it, then add a tablespoon of sunflower oil and let it work for about 10 minutes;



  • Sift the flour into a bowl;



  • Add the milk and yeast over it and mix well;



  • Beat eggs well with salt and incorporate them over the fish;



  • At the end add the rose oil and water and mix well until you get a sticky dough;



  • Cover it with a towel and leave it to ferment for about 30-45 minutes;



  • Wallpaper the tart forms with butter and flour and leave them in the fridge;



  • Put the flour on your hands (to avoid sticking the dough to your hands), break pieces of the savarina dough and put them in the tart forms, pressing lightly to take their shape - if you do not want to get your hands dirty, then put the composition in tart shapes using 2 tablespoons;



  • Let them rise in tart shapes for another 20-30 minutes;



  • Preheat the oven to 180 degrees and put them inside for about 20-25 minutes, until you notice that they are golden brown;



  • Once ready, take them out of the oven and let them cool;



  • Cut them about 3 quarters (not to the end) in half;



  • Soak them well in syrup;



  • Mix cranberry juice with jelly cake in a saucepan;



  • Put them on low heat and when it starts to heat add the Gellfix and stir a little more;



  • Take it off the fire;



  • On a baking paper put 2 round, round shapes (here you can also improvise if you do not have a flat shape) and add inside it 3-4 tablespoons of the composition on the fire;



  • Wait about 2-3 minutes and lift - the jelly circle should be clogged;



  • Repeat the process until the composition is exhausted;



  • Beat the sweet cream with the hardener, adding little by little, the powdered sugar and the orange peel;



  • Put the whipped cream in a pouch and fill the savarins generously;



  • Take the jelly circles with a spatula and apply them on top;



  • Leave in the fridge for about 3-4 hours to soften well and serve with pleasure;

    Good appetite !






Video: savarin