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Savarin

Savarin

So .... so I started making savarins ....

I separated the eggs, and I rubbed the yolks with 3 tablespoons of sugar, until they got a frothy, creamy consistency. I beat the egg whites with a pinch of salt, then I added 3 tablespoons of sugar and I mixed continuously, like meringue, until all the sugar dissolved and I got a hard foam. I incorporated the breadcrumbs into the yolks, after which I added the egg white foam, slowly incorporating it with a wooden spoon.

I then poured the composition into special, wavy trays, lined with butter and flour and baked for about 15 minutes, but I did the toothpick test.

Separately, in a saucepan I made a syrup from 2 glasses of water and a glass of sugar ... slightly boiled. At the end I put the essence of rum.

Savarins, hot, are syrupy. Laura said she was "dipping" in the syrup. I was afraid to dip them, because the breadcrumbs absorb very quickly and I was afraid they would disintegrate .. :)) so I syruped them with a spoon pouring syrup in abundance. After they cooled, I cut a lid from each. I put a layer of cream. I made the cream by mixing the liquid cream with the sugar and the cream hardener. I greased the cover of the savarin with a little apricot jam, made by my father (home made) and then I put it, slowly over the layer of cream. I made a little whipped cream on top, so ... for effect.