Savarin

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

1. 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

2. 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

3. 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

4. First Fermentation

   Cover the bowl tightly with cling film and let the batter rise in a warm place for 1 hour.

   Time: PT1H

5. 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

6. 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

7. 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

8. 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

9. 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

10. 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

11. 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

12. 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

13. 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

14. 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

15. 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