Savarín with rum

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Whole kitchen in its sweet proposal for the month of June invites us to prepare a classic of French cuisine: savarín.


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I liked the way to tell the story of this rich sweet on the page My european cakes, that here I copied it as is. The recipe is also from this page.


Once upon a time there was a dethroned Polish king who had a daughter named Marie, who was espoused by Louis XV, king of France. This Polish king called Stanislaus I, was very sweet and a great lover of sweets which ate with difficulty due to the poor quality of his teeth, which caused great pain and discomfort, something usual at that time. His faithful pastry chef, Nicolas Stohrer, created for him a new dessert: a traditional brioche from his country, which looked very much like a Kouglof, perfumed with saffron and completely imbibed with a syrup with Malaga wine, juicy and fluffy to his liking ( at that time the rum was only a drink with a bad reputation only consumed by sailors, pirates and corsairs.The wine of Malaga was a much more distinguished wine and much appreciated by kings and princes). Estanislao I, who was a very cultured and learned king, adored the stories and stories of the time, especially those of Ali Baba, and that is how he called this dessert (this is how it is reflected in numerous cookbooks of the time : Ali Baba cake).

Today 280 years later, the Stohrer house founded by this same baker (who followed Princess Marie to Paris), still exists on the street Montorgueil. The confectionery is declared a historical monument and nowadays you can continue tasting the original Ali Baba cake.
The cake was renamed Savarin in the 19th century in honor of Anthème Brillat-Savarin, illustrious author of the physiology of taste. The presentation of Savarin was modified very subtly with respect to the Ali Baba cake (or Baba as it is called today in day in France). Although there are different presentations in Babás recipes, Baba with raisins, Baba in the form of a crown, individual Baba or in the form of a stopper, Savarin recipes are always in the form of a crown, they never carry raisins and can be perfumed with Kirsch or Grand Marnier But be a Baba or a Savarin the principle is always the same: a traditional brioche soaked in syrup until its maximum saturation. Contrary to its appearance is a very light dessert, nothing cloying or heavy. Its elaboration is very simple but of a great refinement where three flavors are fundamentally defined: the brioche, the syrup and the chantilly cream.

Source: My european cakes



Let's go with the recipe!


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Savarin with rum

Masa:
250 strength flour
3 medium eggs
15 gr of fresh baker's yeast
50 ml of whole milk
5 gr of fine salt
20 gr of sugar
100 g of butter in ointment

Syrup:

500 ml of water
180 gr of sugar
1 teaspoon of orange blossom water
80 ml of good aged rum

Chantilly cream
200 ml of whipping cream
50 gr of icing sugar
1/2 teaspoon of vanilla sugar

Diluting the yeast in the milk.
In the bowl of the mixer we put mixed flour, sugar and salt, add the eggs tidos and yeast with milk.It is a pretty liquid mass but little by little it takes consistency and it takes off from the walls of the bowl, that's when it's ready. Cover with a cloth and let rise for 2 hours or until it doubles its size. I climbed up to the edge of the bowl of the kitchen aid.
After this time we are taking pieces of dough and put them in the molds that we will already have greased. We cover 2/3 of each mold. I have used some small silicone and another medium rather high that I do not advise, the short ones are better for the syrup to go well.
We let the dough rest in the molds for half an hour inside the oven turned off.
Preheat the oven to 180º with heat up and down and let cook for 25-30 minutes.
Meanwhile we make the syrup: We boil the water with sugar and let cook for 10 minutes. Add the orange blossom water and rum, let it boil 2 or 3 minutes more and put out the fire. Let cool a little, until we can use it without burning.
We take out of the oven, unmold and we go bathing them in the syrup taking care not to leave them too long so they do not break. We put them on a plate and let them cool in the fridge.
For the cream, we add the cream with the vanilla sugar, add the icing sugar and finish the assembly. I have put merengue here to take advantage of the egg whites that I had in the fridge.
We adorn the taste . I have placed some kumquats that I have confided and that give them a very good flavor.


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Savarín with rum