Savarin
Ingredients
Part Acabamento
Part Massa
Part Calda
Process
01. Place the water in a saucepan and heat until warm (approximately 35ºC). Set aside.
02. In a mixer, combine Zeelandia Sonho, the yeast, warm water, and sugar, mixing on low speed (speed 1) with a paddle attachment.
03. Gradually add half of the eggs (400 g) and the butter (at room temperature) and mix until homogeneous.
04. Gradually add the remaining eggs and beat on medium speed (speed 2) until an elastic dough is obtained.
05. Place the dough in a bowl, cover with plastic wrap, and let it rest for 2 hours.
06. Mix the dough to release excess air bubbles.
07. Place the dough in a pastry bag with a plain tip and pipe 25 grams into each silicone mold for round savarin 7x2 cm.
08. Let it ferment for approximately 30 minutes or until it rises to the top of the mold.
09. Bake at 180ºC for approximately 35 minutes in a deck oven.
10. Unmold and let the savarins dry well for at least 24 hours before immersing them in the syrup.
SYRUP
01. In a saucepan, combine the sugar and water. Stir and bring to a boil.
02. Dip the savarins in the hot syrup, covering the entire surface, for syrup absorption.
03. Place on a rack to drain excess syrup.
04. Drizzle the savarins with rum.
FINISHING
01. Apply Zeelandia Geleia Pronta over the savarins. Set aside.
02. Apply Zeelandia Geleia Pronta over the strawberries. Set aside.
03. Place the ready chantilly in a pastry bag with a star tip and decorate the cavity of the savarins with a dollop of chantilly.
04. Place a strawberry on top of the chantilly.
Tips
* Turbo Oven: 150ºC for approximately 25 minutes.
- The silicone molds for savarin can be replaced with molds for bombocado or empada.
- For dipping the savarins in the syrup, it is ideal that they are well dried.
- The strawberry can be replaced with another fruit.
Yield
71 Units of 100 g
Equipment
Oven , Mixer , Stove , Piping Bag , Fermentation Cabinet , Spoon , Pan , Paddle Attachment , Scale , Brush , Bowl , Plain Tip , Rack , Slotted Spoon , Baking Sheets , Star Tip , Silicone Mold For Savarin 7x2 Cm , Plastic Film
Suggested shelf life
36
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 152 | % VD (*) |
| Carboidratos (g) | 26 | % VD (*) |
| Açúcares totais (g) | 14 | % VD (*) |
| Aç adicionados (g) | 14 | % VD (*) |
| Proteínas (g) | 1.7 | % VD (*) |
| Gorduras totais (g) | 3.9 | % VD (*) |
| Gorduras saturadas (g) | 2.5 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 79 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Savarin
Ingredients
Part Calda
How to make it
DOUGH
01. Place the water in a saucepan and heat until warm (approximately 35ºC). Set aside.
02. In a mixer, combine Zeelandia Sonho, the yeast, warm water, and sugar, mixing on low speed (speed 1) with a paddle attachment.
03. Gradually add half of the eggs (400 g) and the butter (at room temperature) and mix until homogeneous.
04. Gradually add the remaining eggs and beat on medium speed (speed 2) until an elastic dough is obtained.
05. Place the dough in a bowl, cover with plastic wrap, and let it rest for 2 hours.
06. Mix the dough to release excess air bubbles.
07. Place the dough in a pastry bag with a plain tip and pipe 25 grams into each silicone mold for round savarin 7x2 cm.
08. Let it ferment for approximately 30 minutes or until it rises to the top of the mold.
09. Bake at 180ºC for approximately 35 minutes in a deck oven.
10. Unmold and let the savarins dry well for at least 24 hours before immersing them in the syrup.
SYRUP
01. In a saucepan, combine the sugar and water. Stir and bring to a boil.
02. Dip the savarins in the hot syrup, covering the entire surface, for syrup absorption.
03. Place on a rack to drain excess syrup.
04. Drizzle the savarins with rum.
FINISHING
01. Apply Zeelandia Geleia Pronta over the savarins. Set aside.
02. Apply Zeelandia Geleia Pronta over the strawberries. Set aside.
03. Place the ready chantilly in a pastry bag with a star tip and decorate the cavity of the savarins with a dollop of chantilly.
04. Place a strawberry on top of the chantilly.
Tips
* Turbo Oven: 150ºC for approximately 25 minutes.
- The silicone molds for savarin can be replaced with molds for bombocado or empada.
- For dipping the savarins in the syrup, it is ideal that they are well dried.
- The strawberry can be replaced with another fruit.
Yield
71 Units of 100 g
Equipment
Oven , Mixer , Stove , Piping Bag , Fermentation Cabinet , Spoon , Pan , Paddle Attachment , Scale , Brush , Bowl , Plain Tip , Rack , Slotted Spoon , Baking Sheets , Star Tip , Silicone Mold For Savarin 7x2 Cm , Plastic Film
Suggested shelf life
36 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 152 | % VD (*) |
| Carboidratos (g) | 26 | % VD (*) |
| Açúcares totais (g) | 14 | % VD (*) |
| Aç adicionados (g) | 14 | % VD (*) |
| Proteínas (g) | 1.7 | % VD (*) |
| Gorduras totais (g) | 3.9 | % VD (*) |
| Gorduras saturadas (g) | 2.5 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 79 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.