[Daring Bakers] Lime and vanilla savarin
One of the subjects to study for my pastry exam is the savarin.
After seeing all the past year’s exam texts, I concluded that it is a very unlikely topic for the practical test. And that’s basically why I had never tried making one. Moreover, I had never tasted one!
Luckily enough, the Daring Bakers
forced me gave me the extraordinary opportunity to make my very first 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!
I came up with a vanilla and lime savarin, heavily inspired by World Champion Christophe Michalak.
Although the standard savarin is round, I decided to make a “long” version, soaked in a vanilla syrup and topped with a lime chantilly.
It was A-M-A-Z-I-N-G! Sooo soft, and sooo buttery, but also sooo sweet and spongy with the perfect juxtaposition of the lime chantilly cream. How did I wait for such a long time before tasting it?!?!?
Lime chantilly cream
|Zest of one lime (freshly grated)|
- The zest can be infused the day before whipping the cream, which will be stored in the fridge overnight.
- To prepare a chantilly cream, the cream should be very cold (you can store it 10 minutes in the freezer before using), same for the bowl (either store it in the freezer for 10 minutes or pour some water with ice cubes in it and let it chill).
- A chantilly with the addition of mascarpone cream cheese is thicker and keeps its shape for a longer time.
Savarin dough – Pâte à savarin
|300g||Bread flour (sifted)|
|45g||Milk (at around 30° C)|
|115g||Unsalted butter (softened)|
If your mould is not made of silicone, remember to butter it before placing the dough in it.
For this recipe I've used a 23cm mould.
Vanilla and lime savarin
|As needed||Apricot jam|
|300g||Lime chantilly cream|
|1||lime zest (freshly grated)|
|1/2||Vanilla bean (split)|
PS: while I was making it, I faced a moment of despair because the savarin was as hard a month-old brioche. Apparently that’s correct, since the savarin becomes devilishly soft as soon as you soak it in syrup! So don’t despair!