France: Savarin

France: Savarin

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.

Ingredients

Basic Dough

  • 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. 

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