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Desert savarine


dough

Put flour in a bowl and sprinkle with a pinch of salt.

Dissolve the yeast with sugar, add the oil, beaten egg, vanilla and milk and add everything over the flour and knead an elastic dough.

Leave to rise until it doubles in volume, then take dough balls and put them in muffin tins. It is left to rise until it doubles in volume again. Then put them in a well-heated oven until golden brown. Leave to cool.

Syrup

Bring the sugar water to a boil until the sugar melts, then add the grated lemon and rum essence. Leave to cool.

We will put the donuts in the syrup and leave them until they swell well.

Assembly

The donuts are removed from the syrup, drained on a grill and cut the lids, which are greased with jam or jelly and filled with whipped cream.

I had 23 pieces.

Serve immediately :)) as it does not last :))



Savarine the confectionery recipe of yesteryear

Savarine authentic confectionery recipe, as it appears in the Confectionery Recipe from the & # 821760. Savarina with whipped cream, syrupy and fragrant, decorated with red raspberry or currant jelly is one of the classic cakes we all know. It is of French origin and takes its name from Jean Anthelme Brillat-Savarin, a politician and lawyer from the end of the 18th century, passionate about gastronomy.

Savarine recipe which we know from Romanian confectioneries is adapted from the original French one. Not even the shape is the classic, circular one. The traditional shape of the savarin is the ring with a diameter of 18-22 cm, filled with whipped cream in the central hole. It is also well syruped, but the syrup recipe differs from ours.

Below you can also see pictures of homemade savarines with natural whipped cream made by me at my workshop (laboratory) in Arad.

Customers were super excited by them rediscovering the taste and aroma of savarins of yesteryear, while not using that mess of imitation synthetic cream (called vegetable).

There is another version of savarine with breadcrumbs. Honestly, I like those much more because they are lighter, more airy. I will write you that recipe soon.

Because I created a new section on the blog & # 8211 & # 8222Authentic confectionery recipes & # 8221 & # 8211 (in which we test the cakes from the Confectionery and Pastry Recipe from the years & # 821760) here comes the turn of the savarinas. So far I've made the cream chocolate ganache, flux, Almonds, cookies cat tongues, Marshal Joffre Cake and so on

In our house it was cooked very well and complex. The great-grandmothers made some cakes and cakes of a rare finesse. When I heard them say that a cake tasted like a confectionery, it meant it was awful. I don't know why people are crazy about the taste of confectionery, which until recently is a bit uniform, all the cakes of the past tasted like rum and margarine essence. Of course, this is happening in the late & # 821770 and early & # 821780 years, in the midst of the communist crisis. That's why we decided to offer a chance to these classic cakes and to offer them to you in their unaltered form, with butter and rum superior, with chocolate and hazelnuts or with chopped pistachios & # 8230 as they appear in the Recipe Book that no one respected after 1975.

Here you see as I did Amandina after that old recipe book.

The savarin dough is similar to that of our donuts (recipe from grandma). If you ever want to make donuts in the oven, know that they are called savarine :)). Savarins, however, have 6 yolks + 1 whole egg per 500 g of flour. Most recipes on the internet indicate 1-2 yolks per 500 g of flour & # 8230 a little. A kind of bread comes out soaked in water with sugar. I also checked the French and they even put 8 yolks per 1/2 kg of flour. Okay, they put a lot of butter in this recipe and use oil. I squinted but clung to her. (missing cup of oil from the picture below).

At the end of each recipe we will express our personal opinion about the respective cake (eg at Amandine I said they are much too sweet and insufficiently syrupy). You'll see what I think about these Savarine confectionery recipe.

The ancestor of the savarins is famous Rum Baba Italian & # 8211 those cakes syruped with rum and decorated with whipped cream and fruit & # 8211 You can find their recipe here.

Savarine with fruit & # 8211 rum baba

Another thing different from what I've seen in others is syrup. In Retetar he explicitly says that savarins must be cooled well after baking, but the soaking syrup must be hot! That's what I did.

In the Recipe Book are given the quantities for 100 pieces of 30 g each. I made 20 pieces (I divided the ingredients in the recipe into 5) and I had dough left for another 6. My savarine shapes are made of tin and are 3.5 cm at the base, 6.5 cm at the mouth and a height of 2 cm.


Ingredients Homemade savarines by Simona Callas

►For donuts

  • 300 g flour
  • 15 g of fresh yeast
  • 1 tablespoon sugar
  • 125 ml warm milk
  • 1 or www.simonacallas.com
  • a pinch of salt
  • 1/2 teaspoon vanilla extract
  • a little bit of oil

►For syrup

  • 2 liters of water www.simonacallas.com
  • 600 g sugar
  • 100 ml brown rum (or 1 tablespoon rum essence)

►For decoration

  • 100 g red jam (raspberries, strawberries, currants)
  • 600 g whipped cream and sweetened www.simonacallas.com


250 g flour
1 sachet of yeast
200 ml of milk
1 or
2 tablespoons sugar
30 ml oil
1 pinch of salt
juice from a lemon
SYRUP
apricot compote
decoration
whipped cream
Strawberry jam

We dissolve the yeast with a little warm milk. Mix sifted flour with sugar, salt, make a hole in the middle and add the yeast, oil, whole egg and remaining milk. Mix very well, put in a spoon (not full) with a spoon and leave to rise for about 30 minutes. Put the tray in the oven for about 20 minutes (to pass the toothpick test). Let them cool in molds. We cut 1 small lid and it syrups very well.
I mixed the cream very well. I also filled some with ganache cream with white chocolate. We fill the savarins with whipped cream and put the lid on top, we greased them with strawberry jam and a word of whipped cream. Refrigerate for at least 3 hours.

Try this video recipe too


about 10 pcs.100 g cornstarch, 160 g flour, 200 ml warm milk, a tablespoon of sugar, an egg, 30 g fresh yeast, 30 ml oil
syrup: 400 ml water, 2 cups sugar, a rum essence
cocaine foam200 ml liquid cream, 2 tablespoons sour cream, one tablespoon currant jam

Mix the egg with the yeast and the sugar becomes creamy then add the oil. Mix the flour with the starch then incorporate it into the mixture alternating with the warm milk. Cover with a towel and let it grow until it doubles in volume. Grease the savarine forms with oil. then put in the raised dough, leaving a finger in the mold. Put the first 5 minutes on high heat, in the preheated oven then leave for about 20 minutes at the right temperature, until nicely browned. Remove from the mold and leave to cool down.
Prepare the syrup by boiling the water with the sugar, then turn off the heat and add the rum essence.
Prepare the foam by mixing the whipped cream until it reaches the consistency, then add the cream and finally the jam.
Syrup the cooked and cooled savarins, cut the lid on top and then with a pos fill it with currant foam. Serve after being cold for an hour.
Good appetite!

Try this video recipe too


Ingredients Homemade savarines by Simona Callas

►For donuts

  • 300 g flour
  • 15 g of fresh yeast
  • 1 tablespoon sugar
  • 125 ml warm milk
  • 1 or www.simonacallas.com
  • a pinch of salt
  • 1/2 teaspoon vanilla extract
  • a little bit of oil

►For syrup

  • 2 liters of water www.simonacallas.com
  • 600 g sugar
  • 100 ml brown rum (or 1 tablespoon rum essence)

►For decoration

  • 100 g red jam (raspberries, strawberries, currants)
  • 600 g whipped cream and sweetened www.simonacallas.com


Video: Receta del Babà napolitano al ron (November 2021).