New recipes

Desert savarine

Desert savarine


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

In a bowl, add sifted flour, make a hole, add milk mixed with yeast, sugar, eggs, vanilla essence and mix well until smooth, then add salt powder. Stir for 5 minutes with a spatula. Cover with cling film and leave to rest for 30 minutes.

Add the dough with the teaspoon in the forms greased with butter (three quarters), leave them to rise for 10 minutes.

Put in the preheated oven until nicely browned on top.

Meanwhile, we prepare the syrup. In a saucepan, add water, sugar and put on the fire until the sugar dissolves, add the essence and leave to cool.

Cut a lid from savarina, dip it in syrup and place it in the pan.

Mix the cream together with the whipped cream and condensed milk until it becomes hard.

Fill the savarins with whipped cream and refrigerate for a few hours.

Grease the lids with melted chocolate or strawberry jam.



Savarin

Savarins are cakes made of leavened dough baked in molds, syrups, filled with flavored cream and decorated with fruit jelly. Savarina cake is part of the collection & # 8221 childhood cakes & # 8221.
The recipe is in pictures, explained step by step.

Preparation time:

Servings:

Ingredient:

Preparation instructions

How is savarin made? Savarine recipe. Savarine from home. How do I syrup the savarin?

The best savarines. Homemade Cakes Recipes

Preparation of mayonnaise

Sugar (5 gr) and yeast dissolve in warm milk (20 ml). Add flour (50 gr) and mix until completely incorporated.

Sprinkle with flour on the surface and leave to rise until it doubles in volume (leavening 1).

Soda preparation

The egg is mixed with salt, sugar and vanilla. Gradually add the warm milk and mix well.

Dough formation

Mix the two compositions (maya + soda) until smooth.

Gradually add the flour, then the oil and mix until you get a homogeneous dough with a soft consistency.

Cover the dish with cling film and leave to rise for 25 minutes (fermentation 2).

After leavening, place the dough (3/4 of the form) in oiled forms (using a spoon).

Put the savarins (in a tray) in a warm place for 10 minutes (fermentation 3) and bake them for about 30 minutes on the right heat.

After baking, they are placed on a grill and we use them when they are completely cooled.

We scrape the bulging part to syrup them more easily.

In the cold syrup we will dip one savarina at a time and let it take the syrup for a few seconds.

The syrupy savarins are removed on a tray and let them cool for 30 minutes.

At each savarina we cut a lid, put it on cheeses (papers) and lightly grease with apricot jam.

We fill them with whipped cream in the form of hazelnuts and decorate them with fruit jelly.


Savarine syrup

Farfuriavesela sent a wonderful recipe to our Contest: Savarine in syrup. Bring spring with you with your wonderful recipes prepared for your loved ones and you can win a DeKassa 10 Liter pressure cooker with extra glass lid, a wok pan with lid and Bergner ceramic interior (Vioflam series), or a steam cooking pot with two Peterhof sites (bottom encapsulated in 3 layers), offered by Megaplus.ro.

Savarine in syrup, necessarily prepared with the help of children, otherwise it would not have turned out so good.
If you want to prepare too, watch the movie below to find out the preparation stages!


ingredients

250 gr sifted flour
150 ml of milk
12.5 grams of fresh yeast
(half a small package)
7 tablespoons oil
2 eggs
a pinch of salt
Necessarily the ingredients at room temperature!

For the syrup
400 ml water
150 gr sugar cough
esenta de rom

4 tablespoons greasy and very cold cream
(you can put the cream bowl in the freezer for 10 minutes before making the whipped cream)
4 tablespoons caster sugar
(or more according to everyone's taste)

Method of preparation

In a bowl, mix the milk with the eggs, the oil, the flour and the yeast (liquefied with a teaspoon of sugar). The result is a soft and sticky dough.
Let this dough rise for about half an hour, meanwhile prepare the syrup and whipped cream.

Prepare the syrup: mix all the ingredients for the syrup in a saucepan and on the right heat mix from time to time until it binds easily.
Prepare the whipped cream: put the 4 tablespoons of very cold sour cream in a bowl, with 4 tablespoons of caster sugar and beat with a mixer.
Grease the savarine forms with oil and sprinkle with flour.

Put the dough in molds and let it rise for another 10 minutes, then for 25 minutes in the oven heated to 180 degrees or in the gas oven in the middle position.
Bake them until they get a beautiful color.
After our savarins cool, we syrup them well.

The savarins will be placed upside down on the plate, and because when baked, they still grow, we cut the top (the word as my little daughter says) with a knife, so that placed upside down on the plate, not to turn over, cut the lid above 3 quarters of the circumference and fill with whipped cream!
I don't know if I explained well enough, you better watch the video, it looks very good there !!

It's great!
Invite the children to help you with the syrup and garnish with whipped cream, it's a great joy to see how well they do!


Savarin

Savarins are cakes made of leavened dough baked in molds, syrups, filled with flavored cream and decorated with fruit jelly. Savarina cake is part of the collection & # 8221 childhood cakes & # 8221.
The recipe is in pictures, explained step by step.

Preparation time:

Servings:

Ingredient:

Preparation instructions

How is savarin made? Savarine recipe. Savarine from home. How do I syrup the savarin?

The best savarines. Homemade Cakes Recipes

Preparation of mayonnaise

Sugar (5 gr) and yeast dissolve in warm milk (20 ml). Add flour (50 gr) and mix until completely incorporated.

Sprinkle with flour on the surface and leave to rise until it doubles in volume (leavening 1).

Soda preparation

The egg is mixed with salt, sugar and vanilla. Gradually add the warm milk and mix well.

Dough formation

Mix the two compositions (maya + soda) until smooth.

Gradually add the flour, then the oil and mix until you get a homogeneous dough with a soft consistency.

Cover the dish with cling film and leave to rise for 25 minutes (fermentation 2).

After leavening, place the dough (3/4 of the form) in oiled forms (using a spoon).

Put the savarins (in a tray) in a warm place for 10 minutes (fermentation 3) and bake them for about 30 minutes on the right heat.

After baking, they are placed on a grill and we use them when they are completely cooled.

We scrape the bulging part to syrup them more easily.

In the cold syrup we will dip one savarina at a time and let it take the syrup for a few seconds.

The syrupy savarins are removed on a tray and let them cool for 30 minutes.

At each savarina we cut a lid, put it on cheeses (papers) and lightly grease with apricot jam.

We fill them with whipped cream in the form of hazelnuts and decorate them with fruit jelly.


We prepare the ingredients. Sift the flour into a bowl, and put the yeast and sugar in a glass together with the warm milk and set aside for 5 minutes.
Put the milk over the flour, then the eggs and the oil. Mix well. At the end, add salt.
Cover the bowl with plastic wrap and let it rise for 30 minutes, in a place away from electricity. I put it in the microwave (not turned on, of course)

We prepare the syrup. Put the water in a saucepan, add the sugar and let it boil until the sugar dissolves. Remove from the heat, add the rum essence and let it cool.

For savarine I used a form of muffins. We put muffin sheets in the forms and with a spoon we put composition in them. The forms will be filled 3/4, so that the savarins can grow. We continue with the rest of the shapes. Let it rise for 15 minutes. Preheat the oven.

Put the tray in the oven and bake the savarins for about 25 minutes or until golden brown. We take them out and let them cool. Take out the papers. If they stick, you can soak them in a little water.

We turn the savarins and cut a lid, we don't cut it at all, just enough to be an opening. We soak each savarina in syrup. Let the savarins on the tray soak for about 10 minutes. Let the savarines and syrup be cold.

Beat the whipped cream with the mixer until it is hard. If the whipped cream is not sweetened, add powdered sugar to taste.
We fill the savarins with whipped cream with a posh. Leave it in the fridge overnight. Put a teaspoon of raspberry jelly on top.


Savarine syrup

Farfuriavesela sent a wonderful recipe to our Contest: Savarine in syrup. Bring spring with you with your wonderful recipes prepared for your loved ones and you can win a DeKassa 10 Liter pressure cooker with extra glass lid, a wok pan with lid and Bergner ceramic interior (Vioflam series), or a steam cooking pot with two Peterhof sites (bottom encapsulated in 3 layers), offered by Megaplus.ro.

Savarine in syrup, necessarily prepared with the help of children, otherwise it would not have turned out so good.
If you want to prepare too, watch the movie below to find out the preparation stages!


ingredients

250 gr sifted flour
150 ml of milk
12.5 grams of fresh yeast
(half a small package)
7 tablespoons oil
2 eggs
a pinch of salt
Necessarily the ingredients at room temperature!

For the syrup
400 ml water
150 gr sugar cough
esenta de rom

4 tablespoons greasy and very cold cream
(you can put the cream bowl in the freezer for 10 minutes before making the whipped cream)
4 tablespoons caster sugar
(or more according to everyone's taste)

Method of preparation

In a bowl, mix the milk with the eggs, the oil, the flour and the yeast (liquefied with a teaspoon of sugar). The result is a soft and sticky dough.
Let this dough rise for about half an hour, meanwhile prepare the syrup and whipped cream.

Prepare the syrup: mix all the ingredients for the syrup in a saucepan and on the right heat mix from time to time until it binds easily.
Prepare the whipped cream: put the 4 tablespoons of very cold sour cream in a bowl, with 4 tablespoons of caster sugar and beat with a mixer.
Grease the savarine forms with oil and sprinkle with flour.

Put the dough in molds and let it rise for another 10 minutes, then for 25 minutes in the oven heated to 180 degrees or in the gas oven in the middle position.
Bake them until they get a beautiful color.
After our savarins cool, we syrup them well.

The savarins will be placed upside down on the plate, and because when baked, they still grow, we cut the top (the word as my little daughter says) with a knife, so that placed upside down on the plate, not to turn over, cut the lid above 3 quarters of the circumference and fill with whipped cream!
I don't know if I explained well enough, you better watch the video, it looks very good there !!

It's great!
Invite the children to help you with the syrup and garnish with whipped cream, it's a great joy to see how well they do!


Ingredients

  • It took
  • 200 g flour
  • 50 g cocoa
  • 2 eggs
  • 160 ml of warm milk
  • 30 ml oil
  • 5 g dry yeast
  • 1 tablespoon sugar
  • a pinch of salt
  • Syrup
  • 400 ml water
  • 150 g sugar
  • the vial free of rum
  • decoration
  • 450 ml sweet cream for whipped cream
  • 1 tablespoon powdered sugar
  • 3-4 drops of lemon juice
  • 100 g household chocolate
  • 5 tablespoons milk

Ingredients

  • It took
  • 200 g flour
  • 50 g cocoa
  • 2 eggs
  • 160 ml of warm milk
  • 30 ml oil
  • 5 g dry yeast
  • 1 tablespoon sugar
  • a pinch of salt
  • Syrup
  • 400 ml water
  • 150 g sugar
  • the vial free of rum
  • decoration
  • 450 ml sweet cream for whipped cream
  • 1 tablespoon powdered sugar
  • 3-4 drops of lemon juice
  • 100 g household chocolate
  • 5 tablespoons milk

250 g flour
1 sachet of yeast
200 ml of milk
1 or
2 tablespoons sugar
30 ml oil
1 pinch of salt
juice from a lemon
SYRUP
apricot compote
decoration
whipped cream
Strawberry jam

We dissolve the yeast with a little warm milk. Mix sifted flour with sugar, salt, make a hole in the middle and add the yeast, oil, whole egg and remaining milk. Mix very well, put in a spoon (not full) with a spoon and leave to rise for about 30 minutes. Put the tray in the oven for about 20 minutes (to pass the toothpick test). Let them cool in molds. We cut 1 small lid and it syrups very well.
I mixed the cream very well. I also filled some with ganache cream with white chocolate. We fill the savarins with whipped cream and put the lid on top, we greased them with strawberry jam and a word of whipped cream. Refrigerate for at least 3 hours.

Try this video recipe too


Savarin cake is one of the most beloved desserts. Both adults and children often prefer it to other cakes. In addition, the savarina recipe is not so complicated and it is healthier to make it at home than to buy it from a confectionery.

Rub the yolks with the sugar in a bowl until a frothy cream is obtained. Add the breadcrumbs gradually, stirring gently until all the ingredients are incorporated, and then the beaten egg whites. Grease the forms of savarin with butter, line them with flour, then fill them with the composition from the bowl.

Bake for about 25-30 minutes. When they are well grown and slightly browned, they are removed from the molds on a plate and left to cool. Put the sugar, water and essence in a bowl and let it boil in a few boils.

When the savarins are cold, prick them with a fork and syrup the product, which you pour lightly on top. Cut in 2 and put whipped cream in the cut and jam underneath.

Serve after sitting in the refrigerator for at least an hour.
Other recommended recipes:
Homemade chocolate
Check puffs
Easter with sour cream


  • It took
  • 250 g flour
  • 2 eggs
  • 150 ml of warm milk
  • 30 ml oil
  • 5 g dry yeast
  • 1 tablespoon sugar
  • a pinch of salt
  • Syrup
  • 400 ml water
  • 150 g sugar
  • the vial free of rum
  • decoration
  • 400 ml sweet cream for whipped cream
  • 2 tablespoons powdered sugar
  • 100 g jelly or strawberry jam

The first time we prepare the dough because it will have to be left to leaven. In a bowl we put the warm milk, sugar, yeast and mix. In another bowl sift the flour, add salt, eggs, oil and milk composition with yeast and sugar. Mix well with a whisk until you get a soft and homogeneous dough.

Cover the bowl with foil and let it rise until it doubles in volume.

Meanwhile, make the syrup by mixing water with sugar on the fire until it melts. After it has cooled, add the rum essence.

Beat with a hand mixer and sweet cream for whipped cream together with the two tablespoons of powdered sugar.

I used a muffin tray that I greased very well with butter and lined it with flour. I distributed the dough evenly and baked the savarines 20 at 180 ° C.

In the form of savarine, 6 pieces come out.

After they were baked, I put them on a grill to cool, then I cut their lids and dipped them in the syrup, three times, each savarina, so that it absorbs all the syrup.

I filled the savarins with whipped cream and covered the lids with strawberry jam. Keep them in the fridge until ready to serve. I assure you that they are the best. savarina and I invite you to try it if you haven't already.

Good job and good appetite!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Video: (July 2022).


Comments:

  1. Doukree

    What a necessary sentence ... great, remarkable idea

  2. Micah

    I removed this thought :)

  3. Ace

    You read this and think….

  4. Akinsanya

    It is not logical



Write a message