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Pastries

Savarin Dough
  • For : 12 to 15 babas
  • Time : 30 minutes
  • Difficulty :  medium

For this recipe, you need :

  • 300 g flour
  • 10 g sugar
  • 5 g salt
  • 15 g fresh yeast
  • 3 eggs
  • 120 ml milk
  • 80 g soft butter
  • These quantities also work for a large 8-servings savarin cake.

Technical Stages :

  • Mix the flour, sugar, salt and yeast with a hand mixer with a kneading hook adapter.
  • At low speed, gradually add the eggs and water.
  • At high speed, mix the dough until it stops sticking to the sides of the bowl. You should need at least 15 minutes with the quantities given here.
  • Combine gradually with the soft butter.
  • Mould th edough up tu 3/4 of a Savarin baking pan or in small baba pans or even dariole cork-shaped pans.
  • Let rise until the dough reached the rim of the pan.
  • Gently glaze with egg yolk and bake in a warm oven at 180°C or 356°F for 12 to 15 minutes. The savarins should rise even more and brown.
  • When finished, take them out and unmold to leave them to cool on a rack.
  • When cool, they can be soaked in rum-flavoured syrup and decorated with fresh fruits and chantilly.
Thank you for following this recipe !

The essentials

To make this recipe, some of these items will be required:

Link partners: Recette de cuisine - Accastillage bateau - Agence référencement - Décoration - bulbes