Recipes

Savarin

Package of ingredients to follow step by step

PART A

  • Yeast 5g
  • Sugar 150g
  • Milk 70g
  • Baking powder 15g
  • Low protein flour 190g
  • BD100 devitalized durum wheat sourdough 6g
  • Lurpak soft butter melted 75g
  • Eggs 220g

PART B – STRAWBERRY BUTTERCREAM

  • Egg white 100g
  • Castor Sugar 200g
  • Water 60g
  • Lurpak Butter 300g
  • Valrhona Inspiration 100g
  • Strawberry 100g

PART C –  VANILLA CHANTILLY

  • Whip & cook 150g
  • Icing sugar 10g
  • Milk powder 2g
  • Vanilla paste 1/2tsp

Method

PART A 

  1. Melt lurpak soft butter and let it cool down.
  2. Mix well the rest of the ingredients, gently incorporate room temp melted butter into the mixture.
  3. Let it proof for 2 hours or until it rise double in size.
  4. Pipe into desired mould and bake at 180°C for 12 to 15 mins.

PART B – STRAWBERRY BUTTERCREAM

  1. Boil the sugar and water to 117°C, while it reaches 110°C, whip the egg white with high speed.
  2. Once it reach 117°C, pour the syrup slowly at the edge of mixing bowl to the meringue.
  3. Continue to whip in medium slow speed until it cooldown to room temperature.
  4. Add in room temperature butter and mix well.
  5. Add some buttercream to temper the melted strawberry chocolate and add back to the rest of the buttercream.
  6. Continue to mix until everything is well combined.

PART C – VANILLA CHANTILLY

  1. Sift icing sugar and condensed milk powder into arla whip and cook in mixing bowl.
  2. Add in vanilla paste and whip until hard peak.