I have wanted to try this recipe for a while. I bought my savarin pan months ago, on sale, of course. Today’s recipe from Baking with Julia is Savarin on page 416. The Tuesdays with Dorie group has changed its format so that we no longer have hosts for the recipes. However, since the majority of the recipes are found online already, it should not be too difficult to find it. You can see the blog posts from the other TWD people by clicking here.
This savarin is a doughnut-shaped yeast dough soaked in a sugar water syrup and filled in the center with whipped cream and berries. Based on comments from people who had made this before me, I decided to double the dough recipe.
I have made many yeast doughs before but I have never had to add eggs to the yeast before it got creamy. This was weird for me and I wondered if it would work out.
My daughter L helped me to put the dough together.
After mixing, the dough has to rise in a warm place. Since I was making dinner at the same time as making this recipe, I just put the bowl next to the stove top. This worked well.
Then the dough is poured in the buttered mold pan. and left to rise until it fills the mold.
Baking it was very easy. It rose a bit over the top of the pan and it started to brown a bit too much for me, so I placed a piece of foil on top at around half way through baking.
While the savarin was cooling, I made the syrup. Again, since I read what other people had done before I started, I added 2 tablespoons of peach schnapps to the mixture for a little bit of flavor. It really was not as apparent as I had hoped it would be. The syrup mixture was then poured over the warm cake. Tasting the results afterwards, I thought it would have been better to place the cake in a bowl to soak it in the syrup for a while.
Next I made an apricot puree in my little food processor. Then the puree was put on the stove top to heat up with 2 tsp of sugar. Then I put blueberries and raspberries in with the puree to heat them up.
Finally, I whipped up some heavy cream with a bit of sugar to make whipped cream. The cream was then spooned into the center of the savarin and topped with the warm berry mixture. I also piped the whipped cream around the base and on top too.
And it tastes really good. As I said before, it could use a longer soaking in the syrup. But I really liked the taste of the yeast with the sweetness of the berries and whipped cream. Overall, I got this done in no more than 3 hours, and I was making dinner AND a blueberry pound cake at the same time. Here is a closeup of the cake.
This would make a sophisticated dessert for this summer. If you have an occasion, try it.