Savarins

MAKES 6 // PREP TIME 30 MINS // COOK 15 MINS (PLUS PROV­ING, CHILL­ING)

Gourmet Traveller (Australia) - - Food -

“I like boozy cake, and the best thing about savarins is you can al­ways add more liquor,” says Wise. “Nor­mally this dough is dif­fi­cult to han­dle but mix­ing it with your hand stops the gluten from de­vel­op­ing, so it’s easy to pipe.” 90 ml luke­warm milk

12 gm caster sugar

7 gm (1 sa­chet) dried yeast 40 gm but­ter, melted

1 large egg

125 gm plain flour

Finely grated dark choco­late, to serve

CHOCO­LATE CREAM

100 ml milk

½ ti­ta­nium-strength gela­tine leaf, soft­ened in cold wa­ter for 5 min­utes

125 gm dark choco­late (60%-65% co­coa solids), finely chopped

210 ml pour­ing cream

CARAMEL SOAK

200 gm caster sugar 60 ml dark rum

1 tsp vanilla ex­tract

1 Pre­heat oven to 180°C. Com­bine milk, sugar and yeast in a bowl, stand un­til foamy (8-10 min­utes), then mix in but­ter and egg. Add flour and a pinch of salt and stir with your hand un­til smooth. Cover and leave un­til dou­bled in size (1 hour). Place in a pip­ing bag with a 1cm plain noz­zle and pipe into 8cm but­tered savarin moulds, cover and prove un­til at least dou­bled in size (30-45 min­utes). Bake un­til puffed and golden brown

(15 min­utes). Turn out onto a rack and cool.

2 For choco­late cream, bring milk to the boil in a saucepan. Squeeze ex­cess moisture from gela­tine and stir into milk. Place choco­late in a bowl, beat in a third of the milk, then beat in re­main­ing milk. Fold in cream and re­frig­er­ate un­til chilled

(3-4 hours).

3 For caramel soak, stir sugar in a saucepan over high heat un­til dark caramel (5 min­utes). Grad­u­ally add 600ml wa­ter

(be care­ful, hot caramel will spit), then stir in rum and vanilla. Soak savarins in the warm syrup un­til well soaked (2-3 min­utes), then re­move with a slot­ted spoon.

4 To serve, place savarin in bowls and spoon a lit­tle syrup on top, dol­lop choco­late cream in the cen­tres and grate a lit­tle choco­late on the top. Savarins are best served on the day they’re made, or will keep un­soaked for 4-5 days in an air­tight con­tainer.

Note Savarin moulds are from kitchen­ware shops.

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