Recipes, re-invented from cooking shows
Elderflower Savarins
Prep. Time:
Baking Time:
Total Time:
30 mins
20 mins
1 hour
Serves:
Serves 12
word
Ingredients
SAVARIN 45 ml milk 7 g SAF GOLD fast-action dried yeast (important - use SAF if possible) 140 g bread flour 1 tsp salt 20 g caster sugar 2 eggs 50 g European butter
ELDERFLOWER SYRUP 80 ml elderflower cordial 90 g caster sugar 0.25 cup lemon juice
Method
SAVARINS Warm the milk to 110 degrees F, and add one teaspoon of the sugar and the yeast. Stir and then set aside for 10 minutes, by which time a form should be visible on the surface.
Put the flour, salt and the rest of the sugar into a bowl and add the eggs. Add the active yeast and the soft butter, in small chunks. Beat on a slow speed until the mixture is a soft dough.
Pipe or pour the dough into the silicon moulds until they are half full. Cover with oiled plastic wrap and rest in a warm place for up to 3 hours, until the dough expands to reach the top of the moulds.
Heat the oven to 400°F, then bake the savarins in the oven for about 10–15 minutes, or until golden on top. Leave in the moulds for 5 minutes, then turn out onto a wire rack to cool.
ELDERFLOWER SYRUP Put the elderflower cordial, sugar and 80 ml of water into a medium pan. Add the lemon juice. Bring the mixture to the boil, stirring all the time, then remove from the heat and set aside to cool.
To assemble, shape the savarins with a sharp knife so that they sit flat. Dip the savarins into the syrup, soaking them through. Decorate with fresh strawberries, or toasted flaked almonds, or whipped cream, or candied lemon peel.
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Instructions
SAVARINS
Warm the milk to 110 degrees F, and add one teaspoon of the sugar and the yeast. Stir and then set aside for 10 minutes, by which time a form should be visible on the surface.
Put the flour, salt and the rest of the sugar into a bowl and add the eggs. Add the active yeast and the soft butter, in small chunks. Beat on a slow speed until the mixture is a soft dough.
Pipe or pour the dough into the silicon moulds until they are half full. Cover with oiled plastic wrap and rest in a warm place for up to 3 hours, until the dough expands to reach the top of the moulds.
Heat the oven to 400°F, then bake the savarins in the oven for about 10–15 minutes, or until golden on top. Leave in the moulds for 5 minutes, then turn out onto a wire rack to cool.
ELDERFLOWER SYRUP
Put the elderflower cordial, sugar and 80 ml of water into a medium pan. Add the lemon juice. Bring the mixture to the boil, stirring all the time, then remove from the heat and set aside to cool.
To assemble, shape the savarins with a sharp knife so that they sit flat. Dip the savarins into the syrup, soaking them through. Decorate with fresh strawberries, or toasted flaked almonds, or whipped cream, or candied lemon peel.
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Ingredients
SAVARIN
45 ml milk
7 g SAF GOLD fast-action dried yeast (important - use SAF if possible)
140 g bread flour
1 tsp salt
20 g caster sugar
2 eggs
50 g European butter
ELDERFLOWER SYRUP
80 ml elderflower cordial
90 g caster sugar
0.25 cup lemon juice
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