Savarin is a classic French pastry treat, also widely known as babà alla francese (French-style babà) due to its dough similarity with the most famous sweet treat of Parthenopean tradition. It takes its name from French gastronome and author Brillat-Savarin, and can also be found in kirsch or rum-spiked syrup versions.
- 120 g flour
- 50 g butter
- 150 g sugar
- 1 tablespoon milk
- 1 teaspoon yeast
- 3 eggs
- 1 pinch of salt
For the syrup
- ½ l water
- 1 packet vanillin
- 250 g sugar
- 6 teaspoons rum
- 3 tablespoons LIMMI lemon juice
Pre-heat the oven to 180° C, separate the egg whiles from the yolks, and mix these last with the sugar and a pinch of salt. Add warm milk, flour and melted butter.
Whip the egg whites in a separate bowl, and add them to the yolks mixture, together with the yeast. Once thoroughly combined, pour the batter into a savarin mold and bake it for 25 minutes.
Prepare the syrup by warming up all listed ingredients in a pan, making sure to add the rum only after the burner is turned off.
Next, submerge the – cooled – savarin in the syrup, so that it thoroughly soaks into it.
Garnish with whipped cream and fresh fruit, or with our lemon cream.