{"id":1231,"date":"2013-05-01T01:54:07","date_gmt":"2013-04-30T23:54:07","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=1231"},"modified":"2013-08-17T01:43:27","modified_gmt":"2013-08-16T23:43:27","slug":"daring-bakers-my-first-savarin","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/recipes\/enriched-yeast-doughs\/savarins\/daring-bakers-my-first-savarin","title":{"rendered":"[Daring Bakers] Lime and vanilla savarin"},"content":{"rendered":"

One of the subjects to study for my pastry exam is the savarin<\/strong>.<\/p>\n

After seeing all the past year’s exam texts, I concluded that it is a very unlikely<\/strong> topic for the practical test. And that’s basically why I had never tried making one<\/strong>. Moreover, I had never tasted one!<\/p>\n

Luckily enough, the Daring Bakers\u00a0forced me<\/del> <\/span>gave me the extraordinary opportunity to make my very first savarin<\/strong>.<\/p>\n

\"IMG_2987\"<\/a><\/p>\n

Natalia of Gatti Fili e Farina<\/a> challenges us to make a traditional Savarin<\/strong>, complete with soaking syrup and cream filling<\/strong>! 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!<\/p>\n

\"IMG_3002\"<\/a><\/p>\n

I came up with a vanilla and lime savarin<\/strong>, heavily inspired by World Champion Christophe Michalak<\/a>.<\/strong><\/p>\n

Although the standard savarin<\/strong> is round, I decided to make a “long” version, soaked in a vanilla syrup<\/strong> and topped with a lime chantilly<\/strong>.<\/p>\n

\"IMG_2990\"<\/a><\/p>\n

It was A-M-A-Z-I-N-G! Sooo soft<\/strong>, and sooo buttery<\/strong>, but also sooo sweet<\/strong> and spongy with the perfect juxtaposition of the lime chantilly cream. How did I wait for such a long time before tasting it?!?!?<\/p>\n

\"IMG_3004\"<\/a><\/p>\n

\n \n

Lime chantilly cream<\/h2>\n
\n \n \"\"Print recipe<\/a>\n