As many of my friends, we grew up enjoying the delicious french savarins. Few centuries back this wonderful french classic dessert was highly known in Romania, along side the famous french eclairs.
Being away from my home country made me miss these wonderful sweet treasures. Few weeks back I prepared this recipe for Emily’s tea party which will be hosted here and my guests invited to taste them, have demolish them completely. Inspired by Martha Stewart’s recipe and following the advices of Mihaela here, I made my first home-made savarins.
Ingredients for savarins (for 12 pieces) : Ingredients for the syrup: Directions : [/stextbox]
3 tablespoons crystal sugar
1 tablespoon powder sugar
4 tablespoons fine breadcrumbs
1 tablespoon all-purpose flour
1 tablespoon unsalted butter, at room temperature
1/2 teaspoon salt
1/2 teaspoon rum essence
250ml any french sweet white wine
100g crystal sugar
pinch of salt
1. Preheat the oven to 180°C. Using an electric mixer combine together the egg yolks with the sugar and mix at medium speed, until they’ll change the color in pale yellow. Add in the flour, the breadcrumbs and butter. Mix well until combined.
2. Meantime, mix at high speed the egg whites with a pinch of salt and 1 tablespoon powder sugar, until the texture is meringue-like. Combine the meringue with the mixture of eggs from above, add the rum and mix until smooth. Spoon this mixture, in savarins molds or muffin molds, filling halfway. Bake them for 15-25 minutes or until puffed and golden brown. Test with a wooden skewer if they are completely down inside.
3. Bring sugar, wine and salt to a boil in a small saucepan. Reduce heat, and simmer gently for 2 minutes. Spoon the syrup over warm savarins, and let stand to absorb any excess of syrup. When completely cool, cut cross-wise at 3 thirds from bottom and fill with chocolate (I used this recipe here), home-made whipped cream, passion fruit, pomegranate seeds or raspberry jam. Serve immediately.
Ingredients for savarins (for 12 pieces) :
Ingredients for the syrup: