Savarin
Savarin is a medium French recipe that serves 8. 350 calories per serving. Recipe by Bradley Bakes on YouTube.
Prep: 2 hrs 40 min | Cook: 40 min | Total: 3 hrs 40 min
Cost: $26.12 total, $3.27 per serving
Ingredients
- 350 g All-Purpose Flour (sifted)
- 50 g Granulated Sugar (for sponge batter)
- 10 g Instant Yeast (active dry or instant)
- 6 Eggs (large, room temperature)
- 45 ml Whole Milk (approximately 3 tbsp)
- 0.5 tsp Salt (fine sea salt)
- 180 g Unsalted Butter (softened, cut into cubes)
- 1 tsp Lemon Zest (zest of one lemon, finely grated)
- 1 tbsp Lemon Juice (freshly squeezed)
- 100 ml Orange Liqueur (e.g., Cointreau or Grand Marnier)
- 300 g Granulated Sugar (for citrus syrup)
- 200 g Dark Chocolate (70% cocoa, good for tempering)
- 50 g White Chocolate (for lettering)
- 150 g Granulated Sugar (for caramel shards)
- 60 ml Water (for caramel)
- 300 ml Heavy Double Cream (cold, for Chantilly)
- 1 tbsp Icing Sugar (powdered sugar)
- 0.5 tsp Vanilla Extract (pure extract)
- 1 Mango (peeled and sliced)
- 2 Kiwi (peeled and sliced)
- 100 g Raspberries (fresh)
Instructions
Combine Dry Ingredients
In a large mixing bowl whisk together 350 g all‑purpose flour, 50 g granulated sugar, and 10 g instant yeast until evenly distributed.
Time: PT5M
Whisk Wet Ingredients
In a separate bowl whisk 6 eggs, 45 ml milk, 0.5 tsp salt, and the lemon zest together until smooth.
Time: PT3M
Make the Sponge Batter
Pour the wet mixture into the dry ingredients and mix with the whisk for about 5 minutes. Gradually add the softened butter, a few pieces at a time, mixing until the batter is glossy and fully incorporated.
Time: PT5M
First Fermentation
Cover the bowl tightly with cling film and let the batter rise in a warm place for 1 hour.
Time: PT1H
Prepare Citrus Syrup
While the batter rises, combine 300 g sugar, the juice of one lemon, and 150 ml water in a saucepan. Heat over medium until the sugar dissolves, then remove from heat and stir in 100 ml orange liqueur. Allow to cool completely.
Time: PT10M
Temper Dark Chocolate
Set up a double boiler. Melt 150 g (three‑quarters) of the dark chocolate over simmering water, then remove from heat and stir in the remaining 50 g until smooth and glossy.
Time: PT5M
Pipe Chocolate Discs
Transfer the tempered chocolate to a piping bag and pipe an oval shape onto greased parchment paper. Let it set at room temperature.
Time: PT5M
Add White Chocolate Lettering
Melt the white chocolate in the double boiler, fill a clean piping bag and pipe the word “SAVARIN” (or desired text) onto the set dark‑chocolate disc.
Time: PT5M
Make Caramel Shards
In a clean saucepan, combine 150 g sugar and 60 ml water. Bring to a boil, swirl gently and stop stirring once it turns a deep amber. Pour the caramel onto a lined tray, let it cool completely, then break into shards with a knife.
Time: PT15M
Second Fermentation in Ring
Grease the cake ring, pour the risen batter into it, cover with cling film and let rise for 45 minutes.
Time: PT45M
Bake the Savarin
Preheat the oven to 180 °C. Bake the cake for 20 minutes, or until golden brown and a skewer inserted comes out clean.
Time: PT20M
Temperature: 180°C
Initial Syrup Soak
Remove the cake from the oven, place on a cooling rack for 5 minutes, then carefully unmold. While still warm, pour half of the cooled citrus syrup over the cake, allowing it to soak for 5 minutes.
Time: PT10M
Second Syrup Soak
Flip the cake back into the ring, pour the remaining syrup over the top and let it soak for an additional 5 minutes.
Time: PT5M
Prepare Chantilly Cream
In a chilled bowl, whip 300 ml cold heavy cream with 1 tbsp icing sugar and 0.5 tsp vanilla extract until soft peaks form.
Time: PT5M
Final Assembly
Place the soaked Savarin on a serving plate. Pipe a generous ribbon of Chantilly cream around the top edge and in the centre. Arrange sliced mango, kiwi, and raspberries decoratively. Finish with the caramel shards and the chocolate disc.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 5 g
- Carbohydrates
- 45 g
- Fat
- 15 g
- Fiber
- 2 g
Dietary info: Vegetarian, Contains gluten, Contains dairy
Allergens: Eggs, Dairy, Gluten
Last updated: April 19, 2026






