Savarin recipe

Savarin. Recipe created by Jean Anthelme Brillat-Savarin. Savarín is a tender sponge cake drunk in a kind of syrup with a slight liqueur flavor that gives it its characteristic flavor and texture.

Summary

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  • 1 Story
  • 2 Features
  • 3 Ingredients
  • 4 Elaboration
  • 5 Bibliography
  • 6 Sources

History

Jean Anthelme Brillat-Savarin, for whom this dish, bears the name, was a world-class gourmet. His work Physiology of Taste appeared in 1825, and is still considered today a “classic” of gastronomy, even though it hardly contains recipes, but only general considerations.

characteristics

The Savarin is named after Brillat-Savarin, an 18th-century French jurist who wrote Physiology of Taste , the first gastronomic treatise.

Savarín is a tender sponge cake drunk in a kind of syrup with a slight liqueur flavor that gives it its characteristic flavor and texture. It can be taken alone or filled with creams and creams, because it is hollow in the center. Surely you can not resist snacking this weekend of a savarín.

Ingredients

  • 350 g of flour
  • 15 g yeast
  • 1/8 liter of milk
  • 2 eggs
  • 1 sachet of vanilla
  • 100 g of sugar
  • 100 g of vanilla

Filling:

  • 200 g of sugar
  • 3 glasses of prune liquor
  • 1 maraschino glass
  • 750 g cooked plums, pitted
  • 1/8 liter of whipped cream

Elaboration

Put the flour in a bowl, make a slit in the center, crumble the yeast and mix with a little milk, 1 tablespoon of sugar and a little flour.

Then cover and let stand for 30 minutes. Then mix with the remaining ingredients of the dough, until you have obtained a soft paste, which must be worked hard with the spoon. Let it rise for 30 minutes, and put in a well-greased mold (or in two small Savarin molds), let it rise again, and then put in the oven, at 190-210º C, for 35 minutes. Cool the cake and remove it from the pan.

Cook the sugar, with 3/8 liters of water, for 5 minutes, remove from the heat and mix the liqueurs; the cake, on its upper part, is pricked several times with a toothpick, and allowed to soak up the liquid. Fill the Savarin with whipped cream and the plums. It can be served with a sweet plum sauce.

 

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