BERRIES AND CINNAMON SAVARIN
LEAVENED SINGLE PORTION
Difficulty level
LEAVENED SINGLE PORTION
Ingredients
| DOLCE FORNO TRADITION | g 500 |
| type 00 strong flour | g 100 |
| yeast | g 15 |
| salt | g 12,5 |
| unsalted butter 82% fat | g 150 |
| eggs | g 525 |
Preparation
In a planetary mixer, using a leaf beater, knead DOLCE FORNO, flour, yeast, salt and 350 gr of cold eggs.
When the dough begins to take shape add the remaining eggs gradually to obtain a fine glutinic net.
Add the soft butter in 2/3 times and knead until it is completely absorbed.
Cover the bowl with plastic wrap and place it in a proofer room at 24/26°C until it's doubled in size.
Knead again for few minutes.
Using a pastry bag, half-fill the mould and let it rest at 28/30°C until the leavened dough reaches the top of the mould
Bake at 160/165°C, fan oven, for 12/15 minutes.
Ingredients
| liquid cream 35% fat | g 80 |
| SINFONIA CIOCCOLATO BIANCO | g 130 |
| liquid cream 35% fat | g 200 |
| JOYPASTE CANNELLA | g 20 |
Preparation
Bring the liquid cream (1) with the JOYPASTE CANNELLA to a boil.
Pour the liquid cream on SINFONIA CIOCCOLATO BIANCO and emulsify
Pour in gently the cold liquid cream (2) and emulsify.
Cover with a plastic wrap and place it in a refrigerator for at least 4 hours.
Ingredients
| FRUTTIDOR FRUTTI DI BOSCO | To Taste |
Ingredients
| water | g 250 |
| caster sugar | g 250 |
| wild berries | g 250 |
Preparation
Bring to a boil the water with the sugar.
Once the mixture reaches 45-50°C add the fruit purèe and mix.
Ingredients
| MIRAGEL SPRAY NEUTRO | To Taste |
Soak the savarin into the warm syrup previously heated at 65°-70°C for about 30-45 minutes.
Squeeze gently the savarin to remove the extra syrup and then transfer them to a griddle to remove the excess syrup.
Cover the savarin with MIRAGEL SPRAY.
Fill the center of the savarin with some FRUTTIDOR FRUTTI DI BOSCO.
Using a pastry bag pipe spread over the FRUTTIDOR some cinnamon and white chocolate whipped ganache
Use a CINNAMON DOBLA and some edible gold leaf to decorate the savarin.
Pastry Chef
