The Savarin. A dessert so elegant, so drenched in history and flavor, that it feels almost regal. Imagine a crown-shaped brioche, light and airy, soaked in a fragrant citrus syrup, and often adorned with whipped cream and fresh fruit. It’s a dessert that demands attention, and trust me, it’s worth every bit of effort. Today, we embark on a delicious journey to learn How To Make Savarin, a classic French dessert that will surely impress your family and friends.
A Little Bit of Savarin History
The Savarin has quite the lineage. Named after the famed 18th-century French gastronome Jean Anthelme Brillat-Savarin, this dessert is a testament to his love for the finer things in life. As the story goes, this dessert was invented in Paris in the 19th century, a tribute to Brillat-Savarin’s enduring influence on the culinary world.
Let’s Gather Our Ingredients
For this recipe, we’ll be using the traditional rum syrup, but feel free to experiment with other liquors like Grand Marnier or even a simple sugar syrup if you prefer.
For the Savarin:
- 2 1/4 teaspoons active dry yeast
- 1/4 cup warm water (105-115°F)
- 1/3 cup granulated sugar, divided
- 3 large eggs, at room temperature
- 3 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened, cut into cubes
For the Rum Syrup:
- 1 cup granulated sugar
- 1 cup water
- 1/4 cup dark rum
For the Garnish:
- 1 cup heavy whipping cream
- 2 tablespoons confectioners’ sugar
- 1/2 teaspoon vanilla extract
- Fresh berries, for garnish
Tools of the Trade
- Stand mixer fitted with a dough hook attachment (or a large bowl for kneading by hand)
- Plastic wrap
- Savarin mold or muffin tin
- Pastry brush
- Saucepan
- Whisk
The Art of Crafting the Perfect Savarin
Step 1: Waking Up the Yeast
In the bowl of your stand mixer, dissolve the yeast in the warm water. Add 1 teaspoon of the sugar and let stand for about 5-10 minutes, until the mixture is foamy. This means the yeast is active and ready to work its magic.
Step 2: Creating the Dough
To the yeast mixture, add the remaining sugar, eggs, flour, and salt. Using the dough hook attachment, knead on low speed for about 8-10 minutes, until a smooth and elastic dough forms. If kneading by hand, this will require a bit more elbow grease but is equally satisfying.
Step 3: Incorporating the Butter
Gradually add the softened butter, one cube at a time, to the dough, making sure each piece is fully incorporated before adding the next. Continue kneading for another 5-7 minutes, or until the dough is smooth and pulls away from the sides of the bowl.
Step 4: The First Rise
Shape the dough into a ball and place it in a greased bowl, turning to coat all sides. Cover the bowl with plastic wrap and let rise in a warm, draft-free place for about 1-1.5 hours, or until doubled in size.
Step 5: Shaping the Savarin
Grease a 10-inch Savarin mold (a round cake pan with a hole in the center) or individual muffin tins. Punch down the dough to release any air bubbles. Gently press the dough into the prepared mold, ensuring it’s evenly distributed. Cover and let rise again for about 30-45 minutes, or until almost doubled in size.
Step 6: Baking to Golden Perfection
Preheat your oven to 375°F (190°C). Bake the Savarin for 25-30 minutes, or until golden brown. The aroma wafting from your kitchen will be divine!
Step 7: Preparing the Rum Syrup
While the Savarin is baking, prepare the rum syrup. In a saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring constantly until the sugar dissolves. Remove from heat and stir in the rum.
Step 8: Soaking Up the Flavor
Once the Savarin is out of the oven, carefully invert it onto a wire rack set over a baking sheet. While still warm, use a pastry brush to generously brush the rum syrup all over the Savarin. Allow it to soak up as much syrup as possible.
Step 9: The Finishing Touches
In a large bowl, beat the heavy cream, confectioners’ sugar, and vanilla extract until stiff peaks form. Spoon the whipped cream into the center of the cooled Savarin and garnish with fresh berries.
