Savarin


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

For the savarine dough, put the flour in a bowl, mix the milk with the dry yeast and sugar and pour it over the flour. Then add the eggs and oil and mix the dough with a spoon because it will be very soft. Add salt and mix the dough for 5 minutes then cover the bowl with plastic wrap and let the dough rise for 30-40 minutes or until it doubles in volume.

When the dough has risen, put it in the forms of savarine, which you have greased with butter and covered with flour. Help yourself to two teaspoons. Let the savarines grow in the molds for another 20 minutes or until they reach the edge of the mold. Then put the savarines in the oven for 20-25 minutes or until they are nicely browned on top. Then let the savarins cool.

For the syrup, put the water and sugar on the fire and let it boil until the sugar dissolves. Turn off the heat and add the rum essence. Allow the syrup to cool.

After the savarines have cooled, turn them upside down and cut a lid without separating it completely from the rest of the savarine. Dip each savarina in the syrup. Garnish with whipped cream and jam.






Video: Comment fait on la pâte à savarin? Recette de la pâte à baba au rhum (June 2022).


Comments:

  1. Zololkree

    I congratulate, it seems to me the excellent thought

  2. Vurr

    in more detail, pliz. What's the mistake?

  3. Smyth

    This message, is matchless))), it is very interesting to me :)

  4. Hwertun

    Interesting. We are waiting for new messages on the same topic :)

  5. Miktilar

    I do not agree with the author, or rather not even with the author, but with the one who came up with this post



Write a message