Savarin
A European-style dessert made with high-gluten flour, butter, and pineapple, baked and then soaked in sweet syrup.
Ingredients
high-gluten flour
500g
sugar
80g
yeast
10g
butter (half of the recipe amount)
200g
pineapple
as needed
shelled eggs
120g
salt
3g
water
100g
Instructions
1
Cream butter and sugar
Add half of the butter (as specified in the recipe) and sugar to a mixing bowl, and stir until well combined.
2
Add water, flour, yeast, and eggs
In step 2, add water, flour, yeast, eggs, and salt, then stir until well mixed.
3
Add remaining butter
In step 3, add the remaining melted butter, and stir until well combined.
4
Grease the mold
Coat the inner walls of the mold with butter.
5
Fill and bake
Pour the prepared batter into the mold until it is 80% full. Bake at 180°C with both top and bottom heat for 25 to 30 minutes.
6
Soak in sweet syrup
Once fully baked, remove from the mold, soak in the sweet syrup for 3 minutes, then shape and serve.
7
Prepare sweet syrup
Add lemon and water to a pot and heat, then add sugar and cook until dissolved. Add fish gelatin, mix well, and the syrup is ready.
