Mini Savarins

Mini Savarins
1 hr 45 min.


for 12 pieces
175 grams Pastry flour
10 grams Yeast
20 grams Sugar
5 tablespoons Milk
70 grams Butter
2 Eggs
Lemon (zest)
Fat (for the molds)
Pastry flour (for the molds)
Raspberry brandy (for brushing)
Raspberries (for garnish)
Powdered sugar (for dusting)
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Preparation steps

Step 1/4

Sift the flour into a bowl, make a well in the center and crumble the yeast into it. Warm the milk slightly, add the sugar and 2 tablespoons of yeast and stir gently. Pour into the well in the flour and let the mixture rest, covered for 30 minutes in a warm place. Melt the butter, and beat together slightly with the eggs. Add the eggs, a pinch of salt, and the lemon zest to the batter and mix thoroughly with the dough hook of a hand mixer until the batter begins to bubble. Cover and let sit for an additional 30 minutes.

Step 2/4

Grease 12 small Savarin molds and dust with flour. Pour the batter into the molds to fill about half way. Preheat oven to 200°C (approximately 375°F) and bake for about 15 minutes. Remove from oven and let cool.

Step 3/4

Brush each cake with a small amount of raspberry liqueur.

Step 4/4

Dust with icing sugar and garnish with fresh raspberries.