Fresh Strawberry Brillat-Savarin Recipe
Would you like to try a special Fresh Strawberry Savarin recipe? The marriage of the incredible flavors of Fruits with other ingredients is the secret to this Fresh Strawberry Savarin recipe. If it is an impressive Dessert that you require, then this dish is the answer. Just try this yummy recipe. I am sure you will love it!
Ingredients
Savarin Dough:
3 tablespoons sugar
1 cup (250 ml) warm milk (110 F, 43°C)
1-1/2 pkgs. active dry yeast
2-1/3 cups (350 g) all-purpose flour
1/2 cup plus 2 tablespoons butter or margarine
4 eggs
1 tablespoon vanilla sugar
1/2 teaspoon salt
Syrup:
1/3 cup (100 ml) rum
1/2 cup (125 ml) white wine
1 cup (250 ml) water
3/4 cup (150 g) sugar
Filling:
1-2/3 cups (225 g) strawberries
2/3 cup (150 ml) whipping cream
1/4 cup (50 g) sugar
1 teaspoon chopped pistachio nuts
Directions
To make savarin dough, stir 1 teaspoon unflavored sugar into warm milk and sprinkle with yeast.
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Sift flour into a large bowl.
Melt butter or margarine; cool slightly.
Beat eggs with remaining unflavored sugar in a medium bowl until frothy.
Mix in vanilla sugar, salt and butter or margarine.
Stir egg mixture into yeast mixture.
Pour into flour, mixing well to almost pouring consistency.
Cover and let rise in a warm place 10 minutes.
Grease and flour a 9-inch (23-cm) savarin pan.
Beat mixture with a wooden spoon and pour into prepared savarin pan.
Cover and set aside until mixture has risen almost to top of pan.
Preheat oven to 375°F (190°C).
Bake savarin 40 minutes or until golden.
Turn out onto a rack.
To make syrup, stir rum, white wine, water and sugar in a small saucepan over medium heat until sugar has dissolved.
Reduce heat and simmer 5 minutes.
Place a baking sheet under cooling rack to catch syrup.
Pour syrup slowly over warm savarin until absorbed.
Cool.
Place cooled savarin on a cake platter.
To make filling, wash, hull and halve strawberries.
Whip cream with sugar until stiff.
Put whipped cream mixture into a pastry bag fitted with a fluted nozzle.
Place most of strawberries in center of savarin and pipe cream over them.
Garnish with remaining strawberries-and pistachios.
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Sift flour into a large bowl.
Melt butter or margarine; cool slightly.
Beat eggs with remaining unflavored sugar in a medium bowl until frothy.
Mix in vanilla sugar, salt and butter or margarine.
Stir egg mixture into yeast mixture.
Pour into flour, mixing well to almost pouring consistency.
Cover and let rise in a warm place 10 minutes.
Grease and flour a 9-inch (23-cm) savarin pan.
Beat mixture with a wooden spoon and pour into prepared savarin pan.
Cover and set aside until mixture has risen almost to top of pan.
Preheat oven to 375°F (190°C).
Bake savarin 40 minutes or until golden.
Turn out onto a rack.
To make syrup, stir rum, white wine, water and sugar in a small saucepan over medium heat until sugar has dissolved.
Reduce heat and simmer 5 minutes.
Place a baking sheet under cooling rack to catch syrup.
Pour syrup slowly over warm savarin until absorbed.
Cool.
Place cooled savarin on a cake platter.
To make filling, wash, hull and halve strawberries.
Whip cream with sugar until stiff.
Put whipped cream mixture into a pastry bag fitted with a fluted nozzle.
Place most of strawberries in center of savarin and pipe cream over them.
Garnish with remaining strawberries-and pistachios.
