Savarins with Fresh Strawberries
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 603 kcal | (29 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 83 g | (55 %) |
Ingredients
- Ingredients
- 100 milliliters milk
- 50 grams sugar
- 1 packet Vanilla sugar
- 10 grams Yeast
- 1 pinch salt
- 60 grams softened butter
- 200 grams Pastry flour
- 2 medium eggs
- 1 Limes (zested)
- Fat (for greasing)
- Pastry flour (for dusting)
- 200 milliliters Lime syrup
- 6 Tbsps Orange liqueur
- 400 grams Strawberries
- 2 tsps powdered sugar
- 30 grams Pistachio
- 125 milliliters Whipped cream
Preparation steps
Heat milk, sugar, vanilla sugar together and dissolve yeast into mixture. Put flour into a bowl, make a well and pour in yeast milk. milk. Add salt, butter, eggs and lime zest. With whisk of a hand mixer, mix everything into a smooth dough. Let dough sit covered in a warm place for about 45 minutes until volume has doubled.
Grease 4 ramekins, each about 150 ml (approximately 1/2 cup) and lightly dust with flour. Put dough into a piping bag and pipe into ramekins. Let sit again for 15 minutes.
Bake ramekins in a preheated oven at 170° (approximately 350°F) convection for about 20 minutes. Remove ramekins from oven, let rest 5 minutes, and remove cakes from mold. Mix lime syrup with Cointreau and pour over still-warm cakes.
Rinse strawberries, cut into eighths, dust with powdered sugar and set aside for 10 minutes. Chop pistachios finely and mix with strawberries. Whip cream until stiff, sweeten, and place in a piping bag. Top cakes with strawberry filling, garnish with cream rosettes and serve.
