Best Fruit Savarin Recipes

FRUIT SAVARIN

Steps:

• Put maida and yeast in a bowl.
• Pour water and mix.
• Add in the eggs, salt, icing sugar and butter.
• Mix well.
• Keep aside for 25 miutes.
• Now grease 2 moulds and pour the batter in this.
• Bake at 180 degrees for 25 minutes.
• Dip the baked savarins in sugar syrup.
• Now put 2 tbsp whipped cream and 1 tbsp custard in a bowl.
• Make a small hole in each of the savarins in the center.
• Put the whipped cream and custard mixture in the hole of each savarin.
• Garnish with strawberries and other seasonal fruits.
• Serve!

SAVARIN WITH BERRIES

Steps:

• In a small bowl, combine water, yeast, and 1 tbsp sugar; stir to dissolve yeast. Let stand until foamy -- about 5 minutes.
• In a large bowl, combine remaining sugar, the flour, and salt. Add yeast mixture and eggs; beat with a wooden spoon. The dough will be wet. Cover and let rise until doubled - about an hour.
• With a wooden spoon, beat butter into dough; spoon dough into greased tube pan. Cover with kitchen towel and let rise in warm place until nearly doubled in size -- about 1 hour.
• Heat oven to 375* F. Bake until golden brown and firm -- 20 to 25 minutes. Let cool in pan 10 minutes. Unmold onto wire rack and let cool 15 minutes.
• Fill center with fruit and dust with powdered sugar if desired.

SAVARIN CAKE WITH VANILLA-GRAND MARNIER SYRUP

Steps:

• Warm the water and cream in a medium saucepan over low heat until it is about 100 degrees F. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Sprinkle the yeast over the surface of the liquid. Sprinkle the sugar over the top and let sit without stirring, until foamy, about 5 minutes.
• Add the flour and mix with the paddle at medium speed to make a moist dough. Add the eggs, mixing until combined, 2 minutes. Increase speed to high and beat thoroughly for 2 minutes. Stop and scrape down the bowl; add the orange zest and salt. Gradually add the butter while mixing, then beat on high speed to make a stretchy, tacky batter, about 3 minutes.
• Generously butter and flour an 8-inch ring mold. Scoop batter into the mold and smooth over the top with a spatula. Cover loosely with plastic wrap sprayed with cooking spray and set aside in a warm place until batter rises about 3/4 up the sides of the pan, about 30 minutes.
• Position a rack in the center of the oven and preheat to 350 degrees F.
• Bake the savarin until golden brown, and a cake tester inserted into the center comes out clean, about 30 to 35 minutes. Cool savarin in the pan until cool enough to handle, about 10 minutes. Flip onto a rack to cool.
• Meanwhile make the syrup. Put the water and sugar in a medium sauce pan. Split the vanilla bean lengthwise and scrape out the seeds; add both vanilla seeds and pod to the pan. Bring to a simmer and cook, stirring until the sugar dissolves. Remove from heat and add wine and orange liqueur.
• Place savarin in a lipped serving platter and pour the warm syrup over the top. Turn the savarin over a few times until fully saturated with syrup. Cover and refrigerate for an hour. Spoon the syrup over the cake a couple times while it chills to fully soak the cake.
• When ready to serve if there is more than a pool of syrup on the platter, pour the excess into a bowl or pitcher and serve on the side. Spoon whipped cream into the middle of the savarin, and top with desired fruit. Serve.