Tuesday, March 15, 2011


The savarin is a dessert named after Brillat-Savarin (1755-1826), a French jurist, author of the treatise on gastronomy: Physiology of Taste (1825). The classic French pastry is basically a yeast dough cake prepared in a crown-shaped mold smooth bathing with a liqueur-flavored syrup. Its central hole is filled with fruit and whipped cream For the curious, the hisoria of this dessert well aware Apicius, a history of dethroned kings, of royal weddings and creative pastry Ingredients: For the cake: 225 g flour huevos200 fuerza2 leche80 ml mantequilla.10 g g active dry yeast or 20 g of yeast prensada25 g moldePara azúcarsalmantequilla to grease the syrup: 1 / 2 liter of agua250 g azúcarun tablespoons stick ronPara canela6 decorate: 200 ml of cream Huelva montarfresones Preparation: Make a volcano with the flour, and the center gets the yeast dissolved in half the warm milk.

When the milk has been incorporated, add the remaining ingredients and knead until well blended. Put the dough in a bowl, cover with a tea towel and let rise for 2 to 3 hours until doubled in volume If done in a food processor or KitchenAid, put the ingredients Liguo, mixed with shovel, and then add the flour and other ingredients.

Beat with the paddle on medium speed until the dough is homogeneous when the dough is proofing, kneading is vueve for degassing, the mold was greased with a little butter, put the dough and let rest again and plugged in a warm place to rise for you again. When it has doubled in volume, bake at 200 º for 30 minutes while baking the cake, prepare the syrup, this will set on fire a pot with water, sugar and cinnamon and simmer for about 15 minutes, or until it is syrupy, then add rum savarin When ready, remove the mold is still warm, then turns to get into the mold and here is irrigated with a mixture of syrup and rum, and let cool while the cake is all liquid absober To serve, remove the mold and fill the center with whipped cream and fresh fruit, in this case Huelva strawberries

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