Ingredients
- 10 g of baker’s yeast
- 200 g of sifted T45 flour
- 30 g sugar
- 5 g of salt
- 2 eggs
- 50 g butter + 10 g butter for the mold
- 300 g of red fruits
For the syrup
- 200 g of water
- 100 g sugar
- 30 g of rum
For the whipped cream
- 200 g of very cold liquid whole cream
- 50 g icing sugar
Preparation
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Dissolve the yeast in 2 tbsp. of warm water. In a salad bowl, pour the flour then, on the edges, add the sugar and salt. Make a well in the center and pour in the dissolved yeast. Mix with a spatula, then add the eggs, stirring vigorously. Finally, add the warm melted butter and mix well. Cover with a cloth and let stand for 1 hour.
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Degas the dough. Pour it into a buttered savarin mold. Cover and let rise for 2 hours.
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Bake for 30 to 35 min at 180°C (gas mark 6). Unmold.
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Prepare the syrup: bring the water and sugar to 118°C, then add the rum. Generously soak the savarin with syrup.
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Prepare the whipped cream: whip the cream with a mixer. Once it is firm, add the icing sugar. Pour it into a piping bag.
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Fill the center of your savarin with cream, then decorate with red fruits. Keep cool until serving.
