Friday, October 1, 2010

A recipe from the 15th for Le15! Le Cordon Bleu Paris shows us how to make a Fruit Savarin.

For me, Le Cordon Bleu was the perfect experience. It completely changed my view of dessert and pastry. It took me on one long cultural journey. I keep repeating this to everyone I meet; I am in awe of the pastry scene in Paris! The shops, the packaging, the pastries that look like art and taste like heaven. Paris was my inspiration for starting Le 15 and of course Le Cordon Bleu played a big role in it.
My family with Catherine Baschet and President of LCB Mr. Cointreau

In my first week at school, I met Catherine Baschet. A wonderful and charming lady who took me under her wing. She was there for me whenever I needed anything and still continues to be my link at the school. I asked her for a recipe and she happily passed on a recipe for one of my favorite desserts! So, if you’re in the mood to experiment, please try this! The procedure may look complicated but trust me it’s not and the end result it totally worth the effort!



© Le Cordon Bleu BV 2010
Recipe from Le Cordon Bleu Paris 


SAVARIN AUX FRUITS


Pâte à savarin
115 g flour
7 g fresh compressed yeast
85 ml warm milk
2 eggs at room temperature
75 g butter, softened
pinch salt
15 g sugar
butter, softened, for savarin mould

Sugar syrup
200 g sugar
200 ml water
½ vanilla pod (bean), split
60 ml dark rum* (optional)

175 g apricot glaze

Chantilly cream
200 ml whipping cream
20 g icing sugar

Decoration

fresh fruit
Brush savarin mould with softened butter.

Method

  1. Prepare the pate à savarin: Sift flour into a bowl. Make a well in the center and crumble in yeast. Pour warm milk over the yeast and stir to dissolve. Break eggs into the well. Gradually draw in flour with your hand and mix to a soft dough. Work dough for 3 minutes by slapping it against the sides of the bowl; it will be quite soft and sticky. Cover bowl with a damp cloth and leave dough to rise in a warm place for about 45 minutes, until doubled in size.
  2. Pound butter until very soft, mix into dough with salt and sugar. Work dough for about 5 minutes by lifting it up with the fingertips of both hands and then slapping it back into the bowl.
  3. Divide dough into 4 or 5 pieces with your hands and fit into buttered savarin mould.
  4. Cover with a damp towel and leave to rest for 15 minutes, until doubled in size. Uncover and bake in an oven preheated to 190°C; for 20 to 30 minutes or until risen and lightly browned. Turn out onto a cake rack to cool.
  5. Prepare sugar syrup: Combine sugar, water and vanilla pod in a saucepan. Bring to boil over low heat, stirring to dissolve sugar. Cook for 1 to 2 minutes. Remove from heat and cool to lukewarm. Remove vanilla pod and add rum or other flavouring.
  6. Place cake rack containing cooled savarin in a large bowl or dish, ladle over syrup. Repeat until, savarin has absorbed as much of the syrup as possible.
  7. Heat apricot glaze to lukewarm, adding a little water if the glaze is too thick. Brush glaze over the savarin two or three times to produce a shine. Transfer savarin to a serving plate.
  8. Prepare Chantilly cream: Beat cream in a chilled bowl with a whisk until cream begins to stiffen. Add icing sugar and continue to whisk until stiff peaks form and the cream clings to the whisk. Fit a piping bag with a medium star tube and fill with cream. Pipe cream into the center of the savarin. Decorate top of savarin with fresh fruit of your choice.
*Rum can be replaced with a little orange flower water. Alternately poach slices of oranges and lemon in the syrup for a citrus flavour.

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