Savaren Fantasy
Composition / ingredients
16
servings:
Step-by-step cooking
Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
Step 6:
Step 7:
Step 8:
Step 9:
Step 10:
Step 11:
Dissolve yeast in 50 ml of warm milk. Add 2 tablespoons of sugar and 3 tablespoons of flour.
Mix everything and put it in a warm place for 15-20 minutes.
Grate the lemon zest on a fine grater.
Sift all the flour into a bowl.
Make a hole in the flour and pour out the eggs.
Add salt, sugar, lemon zest, mix.
Pour in the yeast. Mix it up.
Gradually adding warm milk and melted butter, knead a soft dough.
Put the kneaded dough into a saucepan, cover with a napkin and put it in a warm place.
Put the well-suited dough in a ring-shaped form greased with melted butter.
Let the dough come up again and bake for 25-30 minutes at a temperature of 170-180 degrees ..
Boil 1 cup of water, add 1 cup of sugar.
Boil the syrup for 10 minutes.
Cut the fruit into cubes.
Put the fruit in the finished syrup. Boil for five minutes so that the fruit is slightly boiled.
Add cognac, turn off the heat and leave the syrup to infuse under the lid.
Get the ready savaren and leave to cool without removing it from the mold.
Strain the syrup.
Chop the cooled savaren with a wooden skewer or just a fork and start to soak it with warm syrup.
Soak savaren slowly, waiting until the next portion of syrup is absorbed into the dough.
Use half of the impregnation in this way.
Next, turn the savaren onto a platter and soak with the remaining syrup.
Transfer the savaren to a serving dish.
Beat the cream with powdered sugar.
Mix the whipped cream with the fruit from the syrup.
Put the fruit mixture into the savarin hole.
Decorate the top of the savaren with chocolate.
Send the finished savaren to the refrigerator to infuse.
Mix everything and put it in a warm place for 15-20 minutes.
Grate the lemon zest on a fine grater.
Sift all the flour into a bowl.
Make a hole in the flour and pour out the eggs.
Add salt, sugar, lemon zest, mix.
Pour in the yeast. Mix it up.
Gradually adding warm milk and melted butter, knead a soft dough.
Put the kneaded dough into a saucepan, cover with a napkin and put it in a warm place.
Put the well-suited dough in a ring-shaped form greased with melted butter.
Let the dough come up again and bake for 25-30 minutes at a temperature of 170-180 degrees ..
Boil 1 cup of water, add 1 cup of sugar.
Boil the syrup for 10 minutes.
Cut the fruit into cubes.
Put the fruit in the finished syrup. Boil for five minutes so that the fruit is slightly boiled.
Add cognac, turn off the heat and leave the syrup to infuse under the lid.
Get the ready savaren and leave to cool without removing it from the mold.
Strain the syrup.
Chop the cooled savaren with a wooden skewer or just a fork and start to soak it with warm syrup.
Soak savaren slowly, waiting until the next portion of syrup is absorbed into the dough.
Use half of the impregnation in this way.
Next, turn the savaren onto a platter and soak with the remaining syrup.
Transfer the savaren to a serving dish.
Beat the cream with powdered sugar.
Mix the whipped cream with the fruit from the syrup.
Put the fruit mixture into the savarin hole.
Decorate the top of the savaren with chocolate.
Send the finished savaren to the refrigerator to infuse.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Apples - 47 kcal/100g
- Dried apples - 210 kcal/100g
- Canned apple mousse - 61 kcal/100g
- Pear - 42 kcal/100g
- Dried pear - 246 kcal/100g
- Canned pears - 76 kcal/100g
- Quince - 40 kcal/100g
- Pressed yeast - 109 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Kiwi - 48 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Mango - 67 kcal/100g
- Ordinary cognac "three stars" - 239 kcal/100g
- Cognac - 239 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Powdered sugar - 374 kcal/100g
- Lemon zest - 47 kcal/100g
