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In a bowl, rub the yeast with a little sugar until liquefied, then dilute with 150 ml of warm milk and a little flour, let it rise. After it has risen, add the egg and sugar over the flour and mix with the rest of the milk. warm. At first, mix with a spoon until everything is homogeneous, add the oil and start kneading by hand. A very soft crust will come out and leave it to rise. (I'm telling you I didn't get my hands on the dough, I mixed it with the spoon until the dough started to come off the walls of the bowl.)

I let the dough rise for half an hour, then being quite soft, I put it with a spoon in the forms greased with oil and lined with breadcrumbs.

I left it for about 20 minutes, during which time it grew in shape. I got 12 savarines out of this amount. Bake in the preheated oven until golden brown. Allow to cool then syrup, cut in half and fill with whipped cream.

For the syrup, caramelize the sugar, pour water and boil the syrup until the caramel melts, add the rum essence and let the syrup cool, then syrup the savarins.

Video: La Pâte à Savarin et Baba - Technique de base en cuisine en vidéo (May 2022).