Savarin
In collaboration with Julia Morat
Source: https://www.meranermuehle.it/rcp_recipe/savarin
Total time
5 Hours
30 Minutes
Baking/cooking time
25 Minutes
Rest time
4 Hours
Difficulty
normal
Ingredients
Ingredients for a ring tin of approx. 2.5 L capacity
| For the pre-ferment: | ||
| 40 | g | Soft wheat flour no. 4 type 00 |
| 12 | g | ADAM - lievito madre natural yeast with dry yeast |
| 60 | g | lukewarm milk |
| For the dough: | ||
| 380 | g | Soft wheat flour no. 4 type 00 |
| all | the pre-ferment | |
| 40 | g | lukewarm milk |
| 120 | g | sugar |
| 80 | g | lukewarm cream |
| 5 | eggs | |
| 8 | g | salt |
| 120 | g | butter |
| Fort the syrup: | ||
| 400 | g | water |
| 1 | untreated lemon (zest only) | |
| 1 | untreated orange (zest only) | |
| 140 | g | sugar |
| 100 | g | gin (or rum) |
| Additional ingredients: | ||
| q.s. | Butter (for greasing the tin) | |
| 4 | tablespoons | apricot jam |
| 220 | g | fresh double cream |
| 6 | strawberries | |
| 120 | g | blueberries |
| 120 | g | raspberries |
Preparation
- Start by making the pre-ferment. In a small bowl, mix the flour, ADAM natural yeast, and luke-warm milk until smooth. Cover and leave to rest for about an hour, until doubled in size and bubbles form on the surface.
- Next, prepare the dough. In a stand mixer bowl, combine the remaining flour, all the pre-ferment, the milk and sugar. Start mixing and slowly add the lukewarm cream.
- Mix briefly, then add the eggs one at a time, waiting until each is fully incorporated. Knead for 20–25 minutes until the dough is smooth and elastic.
- Gradually add the soft butter in pieces along with the salt. Continue kneading for another 5–10 minutes, until the dough is well-developed and stretches without tearing.
- Place the dough in a bowl, cover with cling film, and leave to rise in a warm place away from drafts until doubled in volume - about 2 hours.
- Meanwhile, grease the ring cake tin thoroughly with butter.
- Once the dough has risen, gently deflate it and transfer it evenly into the prepared tin. Cover and leave to rise again until it reaches the top edge of the tin - about 1 hour.
- Preheat the oven to 180°C (static). When ready, bake the savarin for around 25 minutes, or until golden and a skewer inserted comes out clean.
- Let it cool in the tin for about an hour, then carefully remove and place on a wire rack to cool completely.
- While it’s cooling, prepare the syrup.
- Combine the water and sugar in a saucepan. Peel the orange and lemon zest using a vegetable peeler and add to the pan.
- Bring to a boil and simmer for a couple of minutes until the sugar dissolves.
- Remove from the heat, stir in the gin, and allow to cool.
- Once the savarin has cooled, pour half the syrup into a round dish just larger than the cake and place the savarin in it to soak.
- Meanwhile, carefully spoon the remaining syrup (reserving 3 tablespoons) over the top and sides of the cake to soak it thoroughly. Turn it upside down in the remaining syrup and let it soak further.
- Optionally, repeat spooning syrup around the sides.
- Place the soaked savarin on a wire rack with a dish underneath to catch any excess.
- Mix the apricot jam with the reserved syrup and brush it over the entire surface of the savarin, including the middle and sides, for a glossy finish. Wash and drain the fruit.
- Whip the cream and fill a piping bag. Pipe cream into the central hole and decorate with fresh fruit as desired. Slice to serve.
- Store any leftovers in an airtight container in the fridge.
In collaboration with @passionecooking
Soft wheat flour no. 4 type 00
La farina di grano tenero tipo 00 nr. 4 del Molino Merano è una farina versatile ed è nota anche come farina universale. Viene utilizzata in cucina per tutti le ricette improvvisate - una farina polivalente che si adatta ad ogni occasione, da tenere sempre in dispensa! È prodotta con chicchi di grano selezionati e di alta qualità.
1000 g
€1.65
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