Savarin Chantilly Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
Main IngredientInterest Group

Ingredients

 All purpose flour2 Cup (32 tbs)
 Active dry yeast1 Tablespoon (1 Package)
 Milk3⁄4 Cup (12 tbs)
 Butter/Margarine2 Tablespoon
 Salt1⁄2 Teaspoon
 Egg1
 Savarin syrup1 Cup (16 tbs)
 Apricot glaze1 Cup (16 tbs)
 Strawberries1 Cup (16 tbs)
 Chantilly cream1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 3500 Calories from Fat 1371

% Daily Value*

Total Fat 153 g235.6%

Saturated Fat 94.8 g473.8%

Trans Fat 0 g

Cholesterol 806.6 mg

Sodium 1434.7 mg59.8%

Total Carbohydrates 455 g151.6%

Dietary Fiber 13.6 g54.3%

Sugars 117.7 g

Protein 53 g105.1%

Vitamin A 23.7% Vitamin C 228.4%

Calcium 43.4% Iron 87.7%

*Based on a 2000 Calorie diet

Directions

In small mixer bowl, combine 1 cup of the flour and the yeast; set aside.
In 4-cup glass measure, combine milk, butter, sugar, and salt.
Heat at HIGH for 1 1/4 minutes or till warm (115°F.).
Stir to dissolve sugar.
Add milk mixture and egg to dry ingredients in mixer bowl.
Beat at low speed on mixer for 30 seconds, scraping sides of bowl constantly.
Beat at high speed for 3 minutes.
By hand, beat in remaining flour.
Fill a 4-cup glass measure with 3 cups water.
Heat atHIGH for 7 minutes or till boiling.
Place bowl of dough in microwave oven with water.
Heat, covered, at LOW (1) for 8 to 10 minutes or till doubled, turning bowl once.
Stir down batter and turn into well-greased 6-cup micro wave ring mold.
Heat 3 cups water in 4-cup measure at HIGH for 7 minutes.
Place ring mold in micro wave oven with water.
Heat at LOW (1) for 5 to 7 minutes or till doubled.
Remove measuring cup of water from microwave oven.
Cook bread in ring mold at MEDIUM (5) for 8 minutes or till done, giving ring mold half turn once.
Cool 5 minutes and remove from mold.
Using skewer, prick top of Savarin all over.
Gradually drizzle with Sauarin Syrup.
Let stand 30 minutes, basting frequently with syrup to soak well.
Brush entire surface with warm Apricot Glaze.
At serving time, fill center with fresh strawberries.
Use pastry tube to pipe Cream Chantilly around mold; pass remaining cream.
Sauarin Syrup: In 4-cup glass measure or 1-quart bowl, combine 1/2 cup sugar and 1 cup water.
Cook at HIGH for 3 to 4 minutes or till boiling.
Stir to dissolve sugar.
Stir in 1/4 cup kirsch or cognac.
Apricot Glaze: In 2-cup glass measure, cook one 12-ounce jar apricot preserves at HIGH for 2 minutes or till hot; sieve.
Cream Chantilly: In mixer bowl, whip 1 cup whipping cream with 1 tablespoon powdered sugar and 1 teaspoon vanilla.
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