Our Recipes, re-invented from cooking shows
Elderflower and Strawberry Savarins
Prep. Time:
Baking Time:
Total Time:
Serves:
200 minutes
15 minutes
215 minutes
Makes 12
Ingredients
For the savarin dough:
130 g bread flour
25 g caster sugar
4 g SAF Gold fast-action dried yeast
1/2 tspn salt
2 tbspn milk
2 eggs
50 g European butter, room temperature
For the elderflower syrup:
1/2 cup elderflower cordial
150 g caster sugar
Juice and zest of 2 lemons
For the strawberry crème pâtissière:
1 egg yolk
15 g cornstarch
25 g caster sugar
75 g strawberries
15 g European butter
30 g elderflower powder
1/4 cup elderflower cordial
juice 1/2 lemon
1/2 cup whole milk
15 g European butter
1 cup heavy cream
30 g powdered sugar
Instructions
1) Put the flour, sugar, yeast and salt in the bowl of a stand mixer. Warm the milk, then add to the bowl with the eggs. Add the butter, in small cubes, then beat slowly until the mixture is a smooth and creamy.
2) Pipe the dough into savarin moulds so that they are half full. Cover with oiled plastic wrap and leave in a warm room to rise for up to 3 hours, until the dough has crowned the top of the moulds.
3) Pre-heat the oven to 400°F, then bake the savarins for about 12–15 minutes, until golden on top and a skewer comes out clean. Allow to cool a little, then turn out onto a wire rack to cool completely.
4) For the elderflower syrup, heat the cordial, sugar and 1/2 cup of water in a pan. Add 3 tablespoons lemon juice and lemon zest to the pan. Bring the mixture to the boil, stirring all the time, then remove from the heat and set aside to cool.
5) For the crème pâtissière, put the egg yolk, caster sugar and cornstarch in a pan and beat until smooth. Divide into two.
6) Blitz the strawberries until smooth. Push through a chinois or a fine sieve and add to one half of the crème pâtissière and cook over a low heat for 3–4 minutes, until thickened. Remove from the heat and stir in half the butter. Transfer to a small bowl, cover the surface with plastic wrap, cool and then chill until needed.
7) To the other half of the crème pâtissière, add the elderflower powder and stir well. Slowly add the elderflower cordial, lemon juice and milk, stirring, then cook gently for 3–4 minutes, until thickened. Remove from the heat and stir in the butter. Transfer to a small bowl, cover the surface with plastic wrap, cool and then chill until needed.
8) Put the heavy cream and powdered sugar in a bowl and whisk until the mixture forms soft peaks. Stir each of the elderflower and strawberry crème pâtissières, then beat half the whipped cream into each.
9) Slice the top off the savarins so that they sit flat when turned upside down. Dunk the savarins into the elderflower syrup, soaking them thoroughly. Put them on a wire rack to drain.
10) To serve, pipe (or elegantly smear) the two crème pâtissières onto the savarins.
