{"id":285660,"date":"2013-05-20T09:47:00","date_gmt":"2013-05-20T07:47:00","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/le-savarin-au-rhu"},"modified":"2022-09-02T01:14:16","modified_gmt":"2022-09-01T23:14:16","slug":"le-savarin-au-rhu","status":"publish","type":"post","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/le-savarin-au-rhu\/","title":{"rendered":"Rum Baba Savarin"},"content":{"rendered":"
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\n<\/a>For me, nothing beats the classics! It may seem like an old-fashioned dessert, but when it’s good, it’s always good! I really love rum savarins. A bite of this tender cake, soaked in rum syrup and topped with a wonderful homemade vanilla whipped cream… How to resist? We can of course make rum babas, because the only difference is the addition of raisins (soaked in rum of course!!) in the dough. We can also note that the savarin is circular with a hole in the middle (to put even more whipped cream!!) while the baba has rather the shape of a cap. In any case, it is very delicious and not at all reasonable before the beach… Yes, but it’s so good!<\/p>\n<\/div>\n
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Recipe for rum savarin :<\/h2>\n
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Savarin dough<\/b><\/div>\n
-500g of flour<\/b><\/div>\n
-300g of eggs (about 5 medium eggs)<\/b>
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-10g of salt<\/b><\/div>\n
-25g of sugar<\/b><\/div>\n
-15g of fresh yeast<\/b><\/div>\n
-100g soft butter, melted but not hot<\/b><\/div>\n
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Rum syrup:<\/b><\/div>\n
-450g of sugar<\/b><\/div>\n
-550ml of water<\/b><\/div>\n
-80ml of amber rum<\/b><\/div>\n
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Chantilly:<\/b><\/div>\n
-500ml of full cream<\/b><\/div>\n
-50g icing sugar<\/b><\/div>\n
-1 vanilla bean<\/b><\/div>\n
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Topping or a mixture of apricot jam and quince jelly<\/b><\/div>\n
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Instructions: <\/h2>\n
 Place flour, salt and sugar in a mixer or bowl.<\/div>\n

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Here is the fresh yeast with its particular smell. <\/div>\n

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Crumble it into small pieces and add the equivalent of 3 tablespoons of milk taken from the 200ml to dissolve it.<\/div>\n

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Pour it into the bowl and start the processor immediately with the dough hook. Of course, the recipe can be made without a food processor. Just mix at the beginning with a wooden spoon or use your little hands! <\/div>\n

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Add the beaten eggs and milk to the bowl and continue to mix well. <\/div>\n

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With a robot, you can even set the speed to maximum. <\/div>\n

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You have to beat in this way for 5 to 10 minutes.<\/div>\n

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Put a cling film in contact with the dough (to avoid its drying out) and let it rise at room temperature for one hour or until the dough doubles in volume. <\/div>\n

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After this time, remove the film and scrape the dough stuck on it back into the bowl. Melt the butter (it should not be too hot) and add it to the dough little by little while mixing. <\/div>\n

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Here are the savarin mussels. They can be made in kougelhopf or baba molds (which are narrow and deep). They should be very lightly greased to prevent the dough from puffing up badly. I spray with pro release grease and wipe with a paper towel. <\/div>\n

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Put the dough in the pan without exceeding the half for the big ones and the third for the small ones. <\/div>\n

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You can fill it with a bag to make it cleaner, but spooning is also fine. <\/div>\n

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Let swell for 20-30 minutes at temperature. Preheat the oven to 180\u00b0C on a convection heat setting during this time. <\/div>\n

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Also prepare the syrup: put the sugar and water in a saucepan and bring to a boil. Then, off the heat, add the amber rum. <\/div>\n
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Cook for 10-15 minutes for the small ones and 5 minutes more for the medium ones and 20 minutes in total for the large ones. <\/div>\n

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Turn out carefully. <\/div>\n

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For the small and medium ones, one will be able to plunge them directly into the syrup by immersing them. <\/div>\n

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Then let them drain on a rack. You can also add a little syrup.<\/div>\n
Note from Bernard:<\/b> beware! If too much syrup is added after immersion, the savarin may crack. It is not serious and it does not change the taste, but it is less pretty…<\/div>\n

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Once they are warmed, they can be “apricoted”. There are professional toppings that will perfectly smooth the savarin and make them shine. But it can also be made as here, with a mixture of quince jelly and apricot jam that is brushed on. <\/div>\n

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For the whipped cream: put the vanillin from a vanilla bean, the powdered sugar and the cream in a large bowl in the fridge with the beaters to whip for 20 minutes.<\/div>\n
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Whisk to whip. <\/div>\n

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Put the savarins in small pieces of paper (muffin papers will do) then fill the hole with whipped cream.<\/div>\n

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All that’s left is to give them a very 80’s look with a half candied cherry! <\/div>\n

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\"IMG<\/div>\n<\/div>\n

Baba au Rhum Savarin au Rhum<\/h2>\n
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Pour moi, rien ne vaut les classiques ! Cela peut para\u00eetre d\u00e9suet comme dessert, mais quand c\u2019est bon, c\u2019est toujours d\u2019actualit\u00e9 ! J\u2019adore vraiment les savarins au rhum. Une bouch\u00e9e de ce g\u00e2teau tout tendre, bien imbib\u00e9 de sirop au rhum et garni d\u2019une merveilleuse chantilly maison \u00e0 la vanille\u2026 Comment r\u00e9sister?? On pourra bien s\u00fbr faire des babas au rhum, car la seule diff\u00e9rence tient dans l\u2019ajout de raisins secs (tremp\u00e9s dans du rhum \u00e9videmment !!) dans la p\u00e2te. On pourra noter aussi que le savarin est\u00a0circulaire\u00a0avec un trou au milieu (pour mettre encore plus de chantilly!!) alors que le baba a plut\u00f4t la forme d\u2019un bouchon. Dans tous les cas c\u2019est archi d\u00e9licieux et pas du tout raisonnable avant la plage\u2026 Oui, mais que c\u2019est bon !!<\/span><\/div>\n
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