Savarine (Savarins with Whipped Cream)

Zilele astea toata lumea a facut savarine. Si eu printre ei. E prima oara cand fac, dar n-o sa ma opresc aici. Prea sunt usor de facut! Reteta am luat-o de pe net, unde circula prin toate blogurile. Nu stau acum sa le enumar, ca sunt multe.



  • 250 g faina
  • 200 ml lapte caldut
  • 15 g drojdie proaspata (sau 7g uscata)
  • 1 ou
  • 1 lingura zahar
  • 3 linguri ulei
  • 2 linguri esenta naturala de vanilie
  • 500 g frisca
  • 200 ml apa
  • 100 g zahar
  • putina peltea de gutui

Cum se face:

  • Amesteca drojdia cu zaharul si laptele, pana ce zaharul se dizolva.
  • Amesteca faina cu oul, uleiul si drojdia
  • Adauga esenta si amesteca cu o lingura pana ce toate se omogenizeaza
  • Coca  care rezulta e destul de lichida. Las-o la crescut cam 1/2 de ora
  • In timpul asta pregateste formele. Sau, daca n-ai forme de savarine (asa ca mine) le poti face in forme de briose. Eu am pus si hartie, dar nu e bine,pentru ca se lipeste si nu se pot scoate savarinele. Mai bine ungeam bine cu unt formele
  • Umple formele si mai lasa-le 1/2 de ora la crescut.
  • In timpul asta incalzeste cuptorul la 180 C (mediu) si fa siropul.  Amesteca apa cu zaharul si lasa la foc mic pana ce scade un sfert din lichid. LAsa la racit.
  • Coace savarinele cam 10 – 12 minute, pana ce se inrosesc putin deasupra.
  • Lasa-le la racit. Cu grija scoate-le din forme si taie putin din partea de sus, ca un capac
  • Insiropeaza-le din abundenta cu sirop.Pune cate o lingurita de frisca (sau cat iti place)
  • Pune usor capacele peste frisca si unge-le cu peltea de gutui
  • Se pastreaza la frigider maxim 2 zile.


English version
These days everyone baked savarins. And I among them. It’s the first time I do, but I’ll NOT stop here. They are so doable!


* 250 g flour
* 200 ml warm milk
* 15 g fresh yeast (or 7g dry yeast)
* 1 egg
* 1 tablespoon sugar
* 3 tablespoons oil
* 2 tablespoons natural vanilla essence
* 500 g whipped cream
* 200 ml water
* 100 g sugar
* some quince jelly
How To:

* Mix yeast with sugar and milk until sugar dissolves.
* Mix flour, egg, oil and yeast mixture
* Add essence and mix with a spoon until well blended
* Resulting is pretty liquid. Let rise for about half an hour
* Prepare the molds. If you don’t have special molds, just use the cupcake once.Just don’t put any cupcake papers (as I did), because you will never be able to take the savarins away from them. Grease well with butter the molds.
* Fill the forms and let them half an hour to rise.
* During this heat the oven to 180 C (medium) and make syrup. Mix water with sugar and let simmer until the liquid reduces with a quarter. Allow to cool.
* Bake about 10-12 minutes until top is golden brown.
* Let them cool. Carefully remove them from the molds and cut a little of the top as a lid
* Pour some syrup in each one. sirop. Put a teaspoon of whipped cream (or as you like)
* Put lids easily over cream and brush them with quince jelly
* Keep in the refrigerator up to 2 days.


    The Mom Chef
    22 Feb 2011

    These look fantastic! I can’t wait to give them a try. No, I haven’t received another message from you.

    22 Feb 2011

    Your savarin are truly lovely. Your recipe is great and your presentation is really nicely done. I think you have a win here :-). Your asked about my cake. It has the potential to be as tasty as it is pretty. I think I’ll really love next I make it because I’m going to follow my own instructions for a change. I hope you have a good day. Blessings…Mary

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