Daring Baker - April 2013: Savarin!
Natalia of Gatti Fili e Farina challenges us to make a traditional Savarin, complete with soaking syrup and cream filling! We were to follow the Savarin recipe but were allowed to be creative with the soaking syrup and filling, allowing us to come up with some very delicious cakes!
One of the good thing about participating to the daring bakers, is that it gives you the little push you need to take on a recipe that may seem too complicated or time consuming in the first place.
The savarin belonged to that list to me, it's a classical dessert but everytime I read the recipe, I thought I'll have to plan this ahead of time rather than last minute. The funny thing is I have a savarin mold for years now, I just used it for cakes so far.
And I'm so glad I got that little push, the savarin is a elegant dessert with a rich dough, and we got to choose the kind of filling we wanted to. I guess I didn't choose the lightest version there is, but a combination that I think works very well: Chocolate, Pear and Vanilla. So a chocolate mousse filling, a vanilla/pear tea syrup and fresh pears to decorate.
I think a good standmixer is a big help in the process, and I would advice to be prick a few hole in the savarin's bottom when you soaked it, because it is a bit easier to get your syrup into it this way, and it won't show when you place it on your serving dish.
2½ cups (600 ml) (12-1/3 oz) (350 gm) bread flour
2 tablespoons (30 ml) water, lukewarm
6 (320 gm) large eggs at room temperature, separated
½ satchel (1½ teaspoons) (4 gm) instant yeast or 15 gm (½ oz) fresh yeast
4 teaspoons (20 ml) (20 gm) sugar
2/3 stick (1/3 cup) (80 ml) (75 gm) butter at room temperature
1 tablespoon (15 ml) (15 gm) (½ oz) orange and lemon zest (optional)
1 teaspoon (5 ml) (6 gm) salt
¼ cup (60 ml) (2 oz) (55 gm) butter for greasing the work surface, hands, dough scraper & baking pan
In a small bowl mix 2 tablespoons (30 ml) lukewarm water, 3 tablespoons (1 oz) (25 gm) flour and yeast , cover with cling film and let rise 60 minutes
1.After 30 minutes put the egg whites in the mixer bowl and start working with the paddle at low speed adding flour until you have a soft dough that sticks to the bowl (about 2 cups or 270 gm) and work until it comes together , cover with cling film and let rest 30 min
2.Add the sponge to the mixer bowl along with a tablespoon of flour and start mixing at low speed (if you wish to add the zests do it now)
3.When it starts pulling away from the sides of the bowl add one yolk and as soon as the yolk is absorbed add one tablespoon of flour
4.Add the second yolk , the sugar and as soon as the yolk is absorbed add one tablespoon of flour
5.Raise the speed a little
6.Add the third yolk and the salt and as soon as the yolk is absorbed add one tablespoon of flour
7.Keep on adding one yolk at the time and the flour saving a tablespoon of flour for later
8.Mix the dough until is elastic and makes threads
9.Add the butter at room temperature and as soon as the butter is adsorbed add the last tablespoon of flour
10.Keep on mixing till the dough passes the window pane test
11.Cover the dough with cling film and let it proof until it has tripled in volume 2 to 3 hours.
12.You can prepare the Pastry cream now if you chose to use it, and refrigerate it
13.While you wait prepare your baking pan buttering it very carefully not leaving too much butter on it
14. Grease your dough scraper, your hands and your work surface and put the dough on it and fold with the Dough Package Fold two or three times around (5 folds twice or three times). Cover with cling foil and let it rest 15 minutes on the counter
15.Turn the dough upside down and with the help of your buttered dough scraper shape your dough http://www.youtube.com/watch?v=ta2_h6Qogp0 in a rounded bun
16.Make a hole in the center with your thumb and put it in the prepared pan
17.Cover with cling film and let rise in a warm spot until the dough reaches the top of the pan about 1 hour
18.Pre-heat oven to moderate 340°F/170°C/gas mark 3
19.Bake the Savarin for about 40 minutes until the top is golden brown
20.Meanwhile prepare the Syrup
21.When the Savarin is done take it out of the oven, let it cool and remove carefully out of the pan
22.You have two choices now : you can immerse it in syrup right now or you can let it dry out (so it will lose some of his moisture that will be replaced by the syrup) and soak it later on.
23.To immerse it in syrup it is a good idea to place it in the mold you baked it in (I’m afraid a spring-form one wouldn’t work for this) and keep adding ladles of syrup until you see it along the rim of the pan. Or you can just soak it in a big bowl keeping your ladle on top of it so it doesn’t float. Once the Savarin is really well soaked carefully move it on a cooling rack positioned over a pan to let the excess syrup drip
24.The soaked Savarin gains in flavor the next day
25.Whatever you decide the day you want to serve it glaze it and fill the hole with your filling of choice and decorate it. You can serve the Savarin with some filling on the side
26.Enjoy it !
1 liter of Tea (vanilla pear)
225gr of Sugar
Heat up the water, let the tea infuse for 10 minutes, than pour it in a sauce pan with the sugar. Bring it to the boil and keep an eye on it for 5 minutes, than remove to cool.
20gr of Butter
180gr of Dark Chocolate
1 Tablespoon of Milk
10cl of Cream
15gr of Sugar
Leave the butter out, for it to reach room temperature. Break the chocolate to small pieces, and transfert it to a bowl.
Heat up the cream and milk until it boils, then pour over the chocolate and whisk for a couple of minutes. Add small cubes of butter and keep whisking.
Separate the egg yolks and white. Whisk the egg white to a soft peak with the sugar, in the very end, add the egg yolks and whisk just until combined.
Add a little of the egg to the chocolate mixture to make it lighter, than carefully add the rest and combine gently. Place in the fridge for at least 4 hours.
Servings: 1 savarin
2 tablespoons (30 ml) apricot Jam
2 tablespoons water
1.In a saucepan mix jam and water and warm up
2.When the savarin is cool and soaked brush it with the glaze
Storage & Freezing Instructions/Tips:
You can store the dried savarin for 5 days in a closed container. If you have soaked it cover well with cling foil and store it in the refrigerator for up to 5 days.
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Chocolate and pears - what a wonderful combination!RépondreSupprimer
Beautiful and yummy savarine!!RépondreSupprimer
How I love that rise of the savarin and the pear syrup!! Great jobRépondreSupprimer
Absolutely beautiful and yummmmmmmmmmmm :) great job on the challenge.RépondreSupprimer
Wonderful job on this challenge!RépondreSupprimer
I love the combination Chocolate-Pear-Vanilla :) Your Savarin looks so delicious!
So great that you finally got to make a Savarin in your Savarin pan! Very nice job - the crumb is so nice and fine, and the pear and chocolate filling is to die for :)RépondreSupprimer
Funny that you noticed your savarin mould during the challenge. I found one while shopping today; bit late for the April challenge but a good excuse to make many more :))RépondreSupprimer
Your savarin looks perfect--moist and shiny on the top! Those pairs are striking, too. What variety are they? I think poking holes through the crust is good advice. I read in our forum that a lot of bakers had trouble with their bread not soaking in much syrup. The crust is so solid, I could imagine. Luckily, I had a few small cracks in my crust and my bread didn't bake over the top of the mold so it was completely submerged while it soaked.RépondreSupprimer
I used a portuguese variety of Pears called "Rocha" (Pêra Rocha in portuguese) that I like, the flesh is neither too hard or too soft like with other kind of pears.Supprimer
G'day! WHAT a GREAT combination, TRUE!RépondreSupprimer
Am SURE your feel proud at completing the challenge too!
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Oh, wow! Chocolate and pears! It looks divine!RépondreSupprimer
What a gorgeous Savarin Marilyne! I bet this combination of flavors is to die for!RépondreSupprimer
Huuuuu, Chocolat and pears.... what's best??!RépondreSupprimer