Savarin Draft

How I make it

Savarins

1. In a stand mixer with the dough hook, mix the milk and yeast until combined.

2. Add the sugar, flour, egg, vanilla and salt and mix for about 1 minute.

3. Add the melted butter and mix for 3 minutes, until the dough is sticky and very runny.

4. Leave the dough to rise in the mixer bowl for 15 minutes.

5. Mix on high for about 20 seconds to knock out the air and transfer to a piping bag with a

6. Pipe into silicone savarin molds or greased metal molds, filling them three-quarters full.

7. Let rise for 30 minutes, or until the batter fills the molds to the top.

8. Bake in an oven preheated to 350°F (180°C) for 10-15 minutes, until golden and almost brown.

9. Let cool and keep in an airtight container in the freezer for at least 24 hours. Don't soak the savarins on the day you bake them.

Sugar syrup

1. A few hours before serving, bring the water and sugar to a boil.

2. Add the rum and lower the heat.

3. Dip the savarins in the syrup, flat side first, about 2 minutes per side, until they soak up the liquid, swell and triple in size.

4. Transfer to a rack set over a tray and let drain for about 15 minutes.

Whipped cream and serving

1. Mix the seeds from the vanilla bean with the sugar.

2. Whip the cream with the vanilla sugar to stiff peaks. Chill for 1 hour.

3. Transfer the whipped cream to a piping bag with a

4. Decorate with a candied cherry, caramelized nuts, cinnamon stick shavings, fresh berries or caramel shards.

Chocolate caramel filling (optional variation)

1. Cook the sugar in a saucepan to an amber caramel.

2. Meanwhile, heat the cream in another saucepan.

3. When the caramel reaches the right color, add the cream and stir quickly and carefully.

4. Turn off the heat, cool for 5 minutes and pour over the melted chocolate. Whisk.

5. Cool to room temperature, add the melted butter and stir.

6. Transfer to an airtight container and refrigerate for 24 hours.