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A classic French dessert. Fragrant and refined. Always thought that with this result, just have to prepare hard. It turned out that it's not. In this embodiment, the secret is in the different taste and aroma treatment, which reinforced each other, creating a unique bouquet of flavors. Try?
Ingredients for Savarin "Triumph"
- Flour - 1.5 stack.
- Yeast - 7-11 g
- Sugar - 1.5 stack.
- Chicken egg - 3 PCs
- Milk - 0,5 stack.
- Butter - 3 tbsp.
- Lemon - 1 piece
- Orange - 1 piece
- Cinnamon - 1 piece
- Vanilla sugar - 1 tsp.
- Apricot - 300-400 g
- Salt - 0.5 tsp.
Step by step instruction of cooking Savarin "Triumph"
Flour pour into a bowl, add the yeast, salt, 2 tbsp. spoons of sugar. To drive the eggs, adding one at a time and stirring constantly until smooth.
Add the milk and melted butter. Mix well.
Form (preferably in the form of a ring) oil. Pour the batter and leave it in warm for 30-40 minutes.
I have a standard form - 24 cm in diameter.
Making the first impregnation apricot with a citrus note. It will be sweet.
To remove the zest from the lemon and orange.
Boil 1 Cup of water, add 1 Cup of sugar. The Tudeh put the cinnamon stick, vanilla sugar and zest of lemon and orange. Cook on low heat for 15-20 minutes.
Apricots wash, dry, remove seeds and cut into small slices. Pour the hot syrup over them, cover and let stand.
Rose Savarin put it in the oven, heated to a temperature of 160-180 degrees, and bake until evenly Golden brown. It is approximately 30-40 minutes.
Savarin is ready prick with a fork and soak well with the syrup from apricots, not pulling out of shape.
Then flip onto a plate and soak with syrup now on the other side. Syrup is consumed whole. Structure savarina very porous, and it absorbs the syrup like a sponge. It is possible to see that Savarin consists entirely of holes, which are impregnated with a easy syrup.
While our Savarin soaked, we got the second impregnation citrus. This impregnation - with obvious sourness.
Squeeze in a saucepan juice of lemon and orange, add half a Cup of sugar and boil on low heat for 5-7 minutes.
Hot syrup is abundantly watered Savarin. The syrup is used whole.
To shift the Savarin on a serving dish. Apricots, without syrup, put in a hole in the middle and around sawarana. Sprinkle with powdered sugar and decorate with lemon zest and orange.
Let stand a couple of hours. Interestingly, in the end, Savarin not get sodden.
Bon appetit to you and your family!