Guy’s savarin
Here’s Guy’s savarin recipe, which you’ll find here on his blog. He made it in a 20 cm mould. I didn’t want to look greedier, so I did exactly the same ^^… except that my mould isn’t a savarin mould (with a hole in the middle).
His is much prettier… I had a chantilly accident, it collapsed for no apparent reason. It’s not only the snow that’s melting this year!
Preparation
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Step 1
Make the dough:
Heat 8 cl of water in the microwave for 15 seconds. Dissolve the yeast in it.
Mix the flour, 20 g of sugar and the salt.
Add the yeast, then the eggs and carry on mixing.
After 5 minutes’ kneading, work in the butter cut into small pieces and carry on kneading for a good 10 minutes.
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Step 2
Pour the dough into the previously buttered and lightly floured 20 cm mould and leave the dough to rise for 1 hr 30 somewhere warm (for me, in the oven on the defrost setting at 25°C).
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Step 3
Preheat the oven to 180°C (take the dough out first), then bake the savarin for 20 minutes.
Meanwhile, bring 20 cl of water to the boil with 100 g of sugar and the 1/2 vanilla pod split in two (scrape out the vanilla seeds with a small pointed knife).
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Step 4
Out of the oven, place the cake on a rack set inside a large bowl.
Pour the syrup over the whole cake. Collect the juice that has fallen into the bowl and repeat.
Put the cake in the fridge.
Before serving, whip the crème fraîche into a chantilly with the cane sugar or 40 g of sugar.
Decorate your cake with the chantilly and slices of kiwi and orange.
Thank you Guy ^^.
Recipe photos
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