Savarin And Babas
Ingredients
0.250 kg. Flour - Bakers
0.025 kg. Yeast - Fresh Compressed
0.100 lt. Milk - Full Cream
3.000 Each. Egg - 55 gr.
0.017 kg. Sugar - Caster
2.000 gr Salt - Table
0.045 kg. Currants - Dried
0.100 kg. Butter - Unsalted (Western Star)
0.100 kg. Premix - Custilla
0.040 kg. Strawberry - Fresh
0.050 kg. Kiwi Fruit - Green
0.030 kg. Flangel
0.030 kg. Jam - Apricot
Method
1. Mix compressed yeast and warm milk together, in a
bowl mix the sieved flour, salt, castor sugar and eggs
lastly add in the milk and yeast mixture and develop
into clear dough.
2. Prove until doubled in size.
3. Add the softened butter in last, divide the dough in
half and add the currants to one half.
4. Pipe the plain mix into moulds and fully prove.
5. Bake at 205c/425f or until golden brow in colour.
Note:: Large savarin require lower temperature.
6. Remove from oven, place on cooling wire.
7. Soak in stock syrup and glaze with boiled
apricot jam.
8. Decorate with fresh, whipped cream and
fresh fruit (strawberry).
Special equipment requirements: Mini savarin
moulds and dariole/pudding moulds for rum babas.
