Today´s recipe for the Tuesdays with Dorie group is Savarin. The recipe for this French classic from the Lorraine region. was provided by contributing baker David Blom.
I never made a Savarin until tempted by a ring mold in my favorite kitchen supply store last year. This was a cake pan I have always wanted to own, and Savarin, the rich, yeast-leavened dough, baked until golden and then soaked in syrup, is one of those simple French creations that endures. Although we really liked the look of a larger Savarin, I also bought smaller Savarin molds to be able to make individual Savarins, as typically French Savarins are made in individual servings.
For this recipe and to bake small individual servings, you will need small Savarin molds or so-called Baba molds. Alternatively, you could use any other small Bundt molds.
In order to bake a Savarin, you will have to prepare a classic Baba dough sans the raisins, by mixing together water, yeast, sugar, an egg, flour and unsalted butter, then leave to rise for about 20 minutes in a warm, draught-free place. You butter the individual Savarin molds, and spoon the dough into the molds – they should be three-quarters full. Leave the Savarins in a draught-free spot to prove.a second time. When the dough has come up to the rim of the molds, you bake them for 15 minutes until puffed, crisp and golden.
While the dough is rising, you prepare your soaking syrup. The syrup can be made just with sugar and water, as this recipe calls for, but you can also prepare it with citrus fruit, or you can try it with other flavors, such as jasmine tea, orange flower water or syrup flavored with liqueur. I prepared and Elderflower Soaking Syrup (Holunderblütensirup) and used the juice of one blood orange, sugar, water and freshly picked elderflower blossoms from our garden. I boiled the liquids until they have reached syrup consistency and then strained the syrup.
When the Savarins are fully baked, turn them out onto a cooling rack, let cool, then place them over a baking sheet and brush them liberally with the Elderflower Soaking Syrup or let them soak in the syrup.
For the Rhubarb and Elderflower Compote to be served alongside the Savarins, you will need to gently simmer fresh rhubarb, lemon juice, a bit of sugar (to taste) and fresh elderflower blossoms, until the compote has the consistency that you like, then cool the mixture.
Once the Savarins have absorbed the Elderflower Soaking Syrup, you can brush them with pear brandy (as in the recipe) or you can use an Elderflower Liquor (Holunderblütenlikör) for a light summery taste and to complement the Elderflower theme in the soaking syrup as
Serve your Savarins with vanilla ice cream, freshly whipped cream or crème fraîche mixed with a bit of powdered sugar…
… and fresh fruit or a fresh fruit compote, such as the rhubarb compote, making a lovely dessert from simple ingredients…
…and do not forget to garnish with fresh elderflowers from your garden.and impress your guests with this fabulous French syrup-and liquor-soaked, retro classic.
To see all the individual interpretations of the other members of the Tuesdays with Dorie group, please click here.