Savarin Chantilly Recipe
Do you want a highly appreciated Savarin Chantilly recipe? Even though Savarin Chantilly is a Dessert I relish it any time of the day. I hope that this Savarin Chantilly recipe is suited to your tastes and wish you luck in preparing it.
Ingredients
1 package active dry yeast or 1 cake compressed yeast
1/4 cup water
1/2 cup milk, scalded
1/3 cup soft butter or margarine
1/4 cup sugar
1/2 teaspoon salt
2 cups sifted all purpose flour
1 egg
Savarin Syrup
Apricot Glaze
Creme Chantilly
Directions
Soften active dry yeast in warm water or compressed yeast in lukewarm water.
To hot milk, add butter, sugar, and salt; stir till butter melts.
Cool to lukewarm.
Stir in 1/2 cup of the flour.
Beat in egg and softened yeast.
Add remaining flour.
Beat dough vigorously 5 to 7 minutes.
Cover and let rise in warm place until double (about 1 1/4 hours).
Stir down batter and spoon into well greased 6 cup ring mold.
Cover; let rise till almost double (about 45 minutes).
Bake in moderate oven (350°) about 35 minutes or till done and nicely browned.
Cool 5 minutes and remove from mold.
Prick top of Savarin in several places and gradually drizzle with Savarin Syrup; let stand about 30 minutes, basting frequently to soak well.
Brush entire surface with warm Apricot Glaze.
Trim top with blanched almonds, candied cherries, and candied citron.
At serving time, fill center with Creme Chantilly.
Makes 14 servings.
To hot milk, add butter, sugar, and salt; stir till butter melts.
Cool to lukewarm.
Stir in 1/2 cup of the flour.
Beat in egg and softened yeast.
Add remaining flour.
Beat dough vigorously 5 to 7 minutes.
Cover and let rise in warm place until double (about 1 1/4 hours).
Stir down batter and spoon into well greased 6 cup ring mold.
Cover; let rise till almost double (about 45 minutes).
Bake in moderate oven (350°) about 35 minutes or till done and nicely browned.
Cool 5 minutes and remove from mold.
Prick top of Savarin in several places and gradually drizzle with Savarin Syrup; let stand about 30 minutes, basting frequently to soak well.
Brush entire surface with warm Apricot Glaze.
Trim top with blanched almonds, candied cherries, and candied citron.
At serving time, fill center with Creme Chantilly.
Makes 14 servings.
