Saturday, April 27, 2013

The Daring Bakers April 2013: Savarin

Natalia of Gatti Fili e Farina challenges us to make a traditional Savarin, complete with soaking syrup and cream filling! We were to follow the Savarin recipe but were allowed to be creative with the soaking syrup and filling, allowing us to come up with some very delicious cakes!

Yep, still alive. Yep, still bad at updating the blog. I kept looking at all the wonderful challenges and telling myself I'd make it later, but then next thing I knew it was the posting date and I hadn't done the challenge. This month I made a concerted effort to find the time to do the challenge and we enjoyed it at a brunch with friends. This was a delicious cake that was well worth the work. This is a great recipe to make when you're in the 3rd trimester with 5 lbs of babies kicking around inside of you and you need to sit down frequently while cooking. 

I decided to simply follow the delicious looking recipe that Natalia had provided, as I was lucky to be doing the challenge in the first place. The peach flavors were a lovely fresh addition to our brunch. I'd definitely like to experiment with different flavor combinations in the future. 

Savarin Servings:8/10

21⁄2 cups  bread flour
2 tablespoons water, lukewarm
6 large eggs at room temperature, separated
1⁄2 satchel  instant yeast 
4 teaspoons sugar
2/3 stick  butter at room temperature
1 tablespoon  orange and lemon zest (optional) 
1 teaspoon salt
1⁄4 cup butter for greasing the work surface, hands, dough scraper & baking pan

In a small bowl mix 2 tablespoons lukewarm water, 3 tablespoons flour and yeast , cover with cling film and let rise 60 minutes

1. After 30 minutes put the egg whites in the mixer bowl and start working with the paddle at low speed adding flour until you have a soft dough that sticks to the bowl (about 2 cups) and work until it comes together , cover with cling film and let rest 30 min
2. Add the sponge to the mixer bowl along with a tablespoon of flour and start mixing at low speed (if you wish to add the zests do it now)
3. When it starts pulling away from the sides of the bowl add one yolk and as soon as the yolk is absorbed add one tablespoon of flour
4. Add the second yolk , the sugar and as soon as the yolk is absorbed add one tablespoon of flour
5. Raise the speed a little
6. Add the third yolk and the salt and as soon as the yolk is absorbed add one tablespoon of flour
7. Keep on adding one yolk at the time and the flour saving a tablespoon of flour for later
8. Mix the dough until is elastic and makes “threads”
9. Add the butter at room temperature and as soon as the butter is adsorbed add the last tablespoon of flour
10. Keep on mixing till the dough passes the “window pane test”
11. Cover the dough with cling film and let it proof until it has tripled in volume (2 to 3 hours)
12. You can prepare the Pastry cream now if you chose to use it, and refrigerate it
13. While you wait prepare your baking pan buttering it very carefully not leaving too much
butter on it
14. Grease your dough scraper, your hands and your work surface and put the dough on it and fold with the Dough Package Fold two or three times around (5 folds twice or three times). Cover with cling foil and let it rest 15 minutes on the counter
15. Turn the dough upside down and with the help of your buttered dough scraper shape your dough  in a rounded bun
16. Make a hole in the center with your thumb and put it in the prepared pan
17. Cover with cling film and let rise in a warm spot until the dough reaches the top of the pan (about 1 hour)
18. Pre-heat oven to moderate 340°F
19. Bake the Savarin for about 40 minutes until the top is golden brown
20. Meanwhile prepare the Syrup
21. When the Savarin is done take it out of the oven and let it cool.
22. You have two choices now : you can immerse it in syrup right now or you can let it dry out (so
it will lose some of his moisture that will be replaced by the syrup) and soak it later on.
23. To immerse it in syrup it is a good idea to place it in the mold you baked it in (I’m afraid a
spring-form one wouldn’t work for this) and keep adding ladles of syrup until you see it along the rim of the pan. Or you can just soak it in a big bowl keeping your ladle on top of it so it doesn’t float. Once the Savarin is really well soaked carefully move it on a cooling rack positioned over a pan to let the excess syrup drip.
24. The soaked Savarin gains in flavor the next day
25. Whatever you decide the day you want to serve it glaze it and fill the hole with your filling of
choice and decorate it. You can serve the Savarin with some filling on the side.
26. Enjoy it!

Peach Flavored Syrup:
Servings: 1 savarin
11⁄2 cups peach tea
11⁄2 cups peach juice
11⁄2 cups water
1 cup sugar 
zest of one lemon
one cinnamon stick

1. Combine tea, water, sugar, lemon zest and cinnamon stick and bring to a boil
2. Let boil 5 minutes and remove from the stove
3. When cooled a bit add the peach juice.

Servings:1 savarin
2 tablespoons apricot Jam 
2 tablespoons water
1. In a saucepan mix jam and water and warm up
2. When the savarin is cool and soaked brush it with the glaze

Pastry Cream and Chantilly:
Servings: 1 savarin plus some for serving
2 cups milk
1⁄4 cup sugar
zest of one lemon
2 large egg yolks
1 large egg
2 tablespoons cornstarch 
1⁄4 cup sugar
1 cup  heavy cream

1. In a saucepan bring to a boil milk and sugar
2. In a bowl whisk together egg yolks, egg, cornstarch and sugar
3. Add the hot milk to the eggs one tablespoon at the time to temper it
4. Pour in the saucepan again and bring to a boil stirring constantly
5. When the cream thickens remove from the stove
6. Put cling film onto the cream (touching the surface) and cool
7. Pour 1 cup cold heavy cream in mixer bowl with the whisk attachment
8. Beat until whipped
9. Combine with the cooled pastry cream adding a tablespoon at the time of whipped cream until it gets to the right consistency. (or it looks right to you!)

Storage & Freezing Instructions/Tips:
You can store the dried savarin for 5 days in a closed container. If you have soaked it cover well with cling foil and store it in the refrigerator for up to 5 days.

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