It's Daring Bakers time again.
Natalia of Gatti Fili e Farina challenges us to make a traditional Savarin, complete with soaking syrup and cream filling! We were to follow the Savarin recipe but were allowed to be creative with the soaking syrup and filling, allowing us to come up with some very delicious cakes!
I decided to veer away from the traditional Savarin flavours to make a Cherry Savarin by soaking my Savarin in a cherry brandy syrup (1/2 cup cherry brandy + 2 cups water + 1/4 cup icing sugar, boiled up together) and topping it with a cherry compote made from frozen cherries. I made crème patisserie for the filling as I love custard.
The Savarin took an awfully long time to make because of the rising time involved - I think my Savarin had around 6 hours or so of rising time. I also found that I did not have quite enough syrup, so while three quarters of the Savarin was nice and soft and spongy, the bottom remained rather bread-like. I also think this could have been better if I had soaked the bottom of the Savarin in a bowl of syrup as well as pouring on the syrup in the cake tin while the Savarin was hot.
Nevertheless, the Savarin was rather delicious:
I mean, custard and cherries - how bad can it be? The Savarin also got snapped up at work, although nobody really knew what it was. This was the proof of the pudding in my books.
Thanks to Natalia for hosting this month - if you are keen to make a Savarin, she will have the recipe we used on her blog. To see a rainbow array of Savarins, visit the slide show on the Daring Kitchen website on 27 April, US time.
It looks absolutely delicious my friend :D
ReplyDeleteI would love to try this!
Cheers
CCU
Soaking syrup? Cream? Sounds like my kind of dessert! (Albeit time-consuming from the sound of it).
ReplyDeleteThis is one gorgeous dessert! Looks so delectable!
ReplyDeleteThis looks like you'd need a fair amount of daring just to attempt it! What an impressive looking dessert - I'm glad you enjoyed the end result.
ReplyDeleteThis looks great & it reminds me that I still need to write my post :-)
ReplyDeleteSounds yum!!
ReplyDeleteSavarins really take a lot of time. I wonder if it would work in less time, too.
ReplyDeleteNevertheless: Great job!
Cherries and pastry cream sounds so wonderful! I agree, this was a lengthy process but worth it!
ReplyDeleteLooks super cute and beautiful !!! well done on the challenge.
ReplyDeleteI had the same problem with the full-size savarin that I made: it was dry too because I didn't use enough syrup. Ooh, but cherry brandy - that must have been utterly yummy!
ReplyDeleteYum!! Looks delicious. Nice job on the challenge!
ReplyDeleteOh damn! I forgot to do this month's challenge! I really wanted to do it too :(
ReplyDeleteThe cherry brandy syrup and cherry compote combination sounds incredible! Beautiful savarin :)
ReplyDeleteI love your savarin and cherry compote sounds great, I should try next time :)
ReplyDeleteI made one of these when I was cooking from LeCordon Bleu for Whisk Wednesdays and it was so much fun to make all the parts and watch it all come together. The Savarin pan I could find was one for 4 minis so that was what I did and that was just a perfect size, etc. I should make one of these again now that summer fruits will be arriving before long.
ReplyDelete