Savarine (savarins With Whipped Cream)
articol scris de Brindusa blog brindusascheaua.blogspot.com
Daca iti place reteta prezentata da un like pe butonul din stanga
Scroll down for English recipe
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.
Ingrediente:
- 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!
Ingredients:
* 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 yeastmixture
* 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.
Ingredients:
* 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 yeastmixture
* 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.
