Savarens are the French version of rhombabs - a sweet pastry made from yeast dough, garnished with whipped cream and fresh fruit. Do you want to bewitch your guests or please your relatives with a sweet tooth with a fragrant dessert? Then put on your kitchen apron and get ready to dive into the world of French cuisine for an hour and a half.
It is necessary
- - flour 250 g
- - milk with a fat content of at least 3, 2% 150 ml
- - egg 1pc.
- - bag of yeast for baking 15 g
- - lemon zest 10 g
- - rum essence 1 tbsp. l.
- - sugar 500 g
- - whipped cream (vanilla)
- - strawberries 6 pcs.
- - kiwi 3 pcs.
- - pistachio kernels (unsalted)
- - a pineapple
- - salt (pinch)
- - vegetable oil 1 tbsp. l.
- - threaded baking tins (for muffins)
Instructions
Step 1
Heat the milk slightly in a saucepan. Add yeast and some flour (50 g). Stir until creamy and leave for 10-15 minutes.
Step 2
Separate the yolk from the protein. In a separate saucepan, combine the yolk, mashed lemon zest, sugar and salt. Put on fire, but do not bring to a boil. When the sugar is completely dissolved, mix everything with the yeast mass. Pour in the remaining flour, add vegetable oil, mix well and put in a warm place for 20-30 minutes.
Step 3
Divide the dough into molds greased with vegetable oil and bake in an oven preheated to 180 degrees for 30 minutes. Check the readiness of the baked goods with a toothpick - if there is no dough left on it, then the baked goods are ready.
Step 4
While the savarens are baking, prepare the syrup. Dissolve sugar in boiling water (500 ml). Pour in rum essence and bring to a boil, stirring occasionally. Remove from heat.
Step 5
Dip the prepared savarens in hot syrup for 10 minutes. Using a mesh scoop, remove the savarens onto a napkin and let cool. Carefully cut the top of each savaren in the shape of a dimple. Fill the hole with whipped cream and garnish with half a strawberry, kiwi and pineapple wedges. Sprinkle the cream with grated pistachio kernels.
