Rum Savarin with raspberries recipe (Savarin au rhum et aux framboises)
- Cuisine: French
- Prep Time: 1 hr(s) 45 min(s)
- Cook Time: 30 min(s)
- Serves 6
The Savarin, a yeast cake that’s moistened with syrup, is similar to the Lorraine classic, rum baba, but without raisins. The Savarin was created in 1840 by a pastry chef who named it after French gourmand Jean Antheleme Brillat-Savarin. You’ll need a 20 cm Savarin or ring pan and a large piping bag.
Ingredients7g sachet dried yeast
60ml (¼ cup) lukewarm milk
200g (1⅓ cups) plain flour, sifted
3 eggs, lightly beaten
220g (1 cup) caster sugar, plus 1 tbsp, extra
90g unsalted butter, cut into 2cm cubes, at room temperature
1 lemon, zested
60ml (¼ cup) rum
raspberries and double cream, to serve
PreparationPlace yeast and milk in a bowl and stir to combine. Using an electric mixer, beat flour, eggs and yeast mixture for 2 minutes or until a very soft, sticky dough. Cover bowl with a cloth and set aside in a warm, draught-free place for 1 hour or until dough doubles in size.
Return bowl to electric mixer fitted with a dough hook. With mixer running, add extra 1 tbsp sugar and butter, one cube at a time, ensuring each piece is incorporated before adding the next. Knead on medium–high speed for 8 minutes or until dough is soft and silky. (The dough will initially be very sticky; there is no need to add additional flour, as dough will become firmer during kneading.)
Preheat oven to 200°C. Place dough in a large piping bag and pipe into a buttered 20 cm Savarin or round pan. Tap pan a few times on the bench to remove air bubbles. Set aside in a warm, draught-free place for 30 minutes or until slightly risen. Bake for 25 minutes or until golden and a skewer inserted in the centre comes out clean. Stand for 5 minutes before turning out onto a serving plate.
Meanwhile, to make syrup, place remaining 1 cup sugar, lemon zest and 375 ml water in a saucepan and bring to the boil. Cook for 5 minutes or until reduced by one-third, then stir in rum. Pour half the syrup over Savarin. Stand for 5 minutes, then pour over remaining syrup. Allow Savarin to absorb syrup before serving with berries and cream.
DRINK Campbells Rutherglen Topaque, Rutherglen (375ml, $18).
As seen in Feast Magazine, Issue 12, pg85.
Photography by Brett Stevens
If you enjoyed this Rum Savarin with raspberries recipe (Savarin au rhum et aux framboises) then browse more French recipes, dessert recipes, cake recipes, baking recipes and our most popular hainanese chicken rice recipe.
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