• A new savory recipe proposed by Pastry Chef Georgian Tufă from Sweet Dessert and carried out within the project "Masters of the White Art invite you to the Baking Show".
Savarin reinterpreted with raspberries
Component:
- Savarin dough
- Flavored syrup with Grand Marnier and rum
- Raspberry glaze
- Vanilla Chantilly cream
1. Savarin peel
Ingredients:
- Flour – 220 g
- Salt - 4 g
- Powdered sugar - 20 g
- Fresh yeast – 10 g
- Milk - 100 ml
- Eggs – 2 pcs
- Butter – 60 g
Method of preparation:
In the bowl MIXER, mix the flour, salt and powdered sugar using the paddle attachment. Separately, dissolve the yeast in the lukewarm milk. Add the liquid mixture and eggs to the dry ingredients and knead until the dough comes away from the sides of the bowl. Gradually incorporate the cubed butter and continue kneading until you get a smooth and homogeneous dough. Pour the dough into the desired shapes and let it rise for 20–25 minutes, until it doubles in volume. Bake at 150°C for 17 minutes.
2. Syrup
Ingredients:
- Water – 500 ml
- Powdered sugar - 150 g
- Grand Marnier liqueur – 50 ml
- Rum essence – 10 ml
Method of preparation:
Bring the water and sugar to a boil to obtain a clear syrup. After turning off the heat, add the liqueur and rum essence to preserve the flavors and alcohol.
3. Raspberry glaze
Ingredients:
- Raspberry puree – 400 g
- Glucose – 75 g
- Powdered sugar - 150 g
- Pectin – 6 g
Method of preparation:
Heat the raspberry puree to 70–75°C. Mix the sugar and pectin and incorporate them into the puree. Boil the mixture for 1–2 minutes from the first boil, stirring constantly. Let it cool slightly before using.
4. Vanilla Chantilly Cream
Ingredients:
- Whipping cream – 500 ml
- Powdered sugar - 100 g
- Vanilla pod – 1 pc.
Method of preparation:
Beat the heavy cream with the powdered sugar and the seeds extracted from the vanilla pod until you get a firm and stable consistency. Put the cream in a bag and use for assembly.
Installation:
- Pour the syrup over the savarin well, until the inside is completely soaked.
- Glaze the top with the raspberry glaze.
- Decorate with Chantilly cream using a piping bag.
- Optional: add fresh raspberries for decoration.
Read on HERE in White Art and other delicious dessert recipes.
