BAKING,  DESSERTS

Baking | Traditional Savarins with Crème Patisserie : Daring Bakers – you win some, you lose some!

2013/04/30 / 14 Comments

“Tell me what you eat, and I will tell you who you are.”
Jean Anthelme Brillat-Savarin

Traditional savarinsSavarins. It was the Daring Bakers time of the month on the 27th. I missed posting. Missed not because I didn’t complete the challenge, but despite baking very early in the month, something didn’t quite work out right. I lost the steam to post it. Yet, as a part of this fantastic group, I have a larger responsibility so here goes. Better late than never I guess!

Traditional savarins 3

Natalia of Gatti Fili e Farina challenges us to make a traditional Savarin, complete with soaking syrup and cream filling! We were to follow the Savarin recipe but were allowed to be creative with the soaking syrup and filling, allowing us to come up with some very delicious cakes!

Traditional savarins Time to share something that didn’t quite work out right, yet was pretty to photograph. Also time to ponder why. You win some, you lose some. I often lose some but that doesn’t reach my blog. The amount I experiment at home gives me huge ground for failure. Thankfully you are not at that receiving end as who would like to read about the ones that went wrong?

Traditional savarins I loved baking these. The dough seemed good too, maybe didn’t pass the windowpane test. They came out looking rustic pretty. I made half the recipe suggested. Even half made loads of mini savarins. Where did the problem lie? Not sure what I did wrong, and why things went astray, but the savarins refused to ‘drink up‘!Traditional savarins

Traditional savarins I soaked the little ones in an Orange Spice Tea Syrup, then filled the centres with pastry cream. Some were topped with balsamic strawberries and others with candied kumquats. They looked irresistible. 

Traditional savarins 6We ate them. They were OK. The kids didn’t ask for seconds immediately. Quite perplexed at the fate as they were rather dry inside. Maybe I should have dunked them in hot spiced tea syrup.

Traditional savarinsI reserved the larger ones for later. They went into a filter coffee syrup, hot this time, and I had plans for Tiramisu Savarin. I was sure I had figured out the issue. Sadly I hadn’t. The blighters didn’t drink up the coffee and get soaking good! For a paired pastry cream, I had lofty ideas. I added some espresso and homemade irish cream to the pastry cream and whipped up some delicious Tiramisu pastry cream.

LFP Day 4 DOFDidn’t hit the ball out of the park. At all. The good bit was that I used the little savarins for a food photography 30 day exercise I was part of with Neel @ Learn Food Photography. So many savarins on hand ensured that I had something to shoot for 3-4 days! The above pictures explore depth of field {f2.8/f11/f22}. Today is the last day of the exercise. It was a fabulous learning experience.

Traditional savarinsDid I regret that the savarins failed? I did feel sad, but didn’t regret it. No! Baking is always a learning experience, this was just a little steeper! I might not try the recipe again since it was quite involved. You can view it here, and I am sure you will have better luck. A lot of Daring Bakers certainly did. Check them out here.

Traditional savarins

Balsamic Strawberries with basilI have included the Crème Patisserie recipe below, and balsamic strawberries too. It is one that I make in the Thermomix and it takes me all of 7-9 minutes. You can try making it the traditional way keeping the ingredients the same. It’s a yum recipe. I put it to good use on the Bittersweet Dark Chocolate Fallen Gateau. Was delicious!

 

[print_this]Recipe: Crème Patisserie 

Summary: Simple, easy and delicious, a crème patisserie recipe which is very versatile. Pour it over desserts, add whipped cream to it and fill a cake, or pipe into choux pastry.

Prep Time: 5 minutes
Total Time: 15 minutes
Ingredients:

  • Crème Patisserie 
  • 200ml milk 2%
  • 60g sugar
  • 1 vanilla bean
  • 1 1/2 tbsp {10g} cornflour
  • 1 egg
  • 150ml low fat cream
  • Balsamic strawberries 
  • 200g strawberries, sliced
  • 1/4 cup sugar
  • 1/2 vanilla bean, scraped {optional}
  • 1 tbsp aged balsamic vinegar

Method:

  1. Crème Patisserie {can be made the day before}
  2. Stove top method
  3. Bring the milk to a simmering boil. Reserve.
  4. Whisk the egg yolk and sugar with a wooden spoon in a big bowl until the mixture becomes pale and light. Stir in the flour slowly until it is thoroughly mixed with the egg mixture.
  5. Pour the boiling milk into the mixture a little by little while whisking continuously to avoid curdling. Then stir in the cream until the mixture is well combined.
  6. Transfer the whole mixture into a pot, with the seeds scraped from the vanilla bean, and heat it under low setting. Stir it constantly with the wooden spoon or spatula scraping the sides and bottom until it has thickened.
  7. Once the custard has thickened, take it off the heat, and strain / pour it into a clean bowl. Cool, cover  and chill.
  8. Whip the low fat cream to soft medium peaks. Gently fold into chilled cream patisserie.
  9. Thermomix Recipe
  10. Place sugar and vanilla bean in TM bowl, and process for 30 seconds on speed 10. Add remaining ingredients, plus vanilla bean shell and cook on 90C/Speed 4 for 7 minutes {until thick}. Strain into a bowl immediately to cool. I chilled it overnight.
  11. Balsamic Strawberries
  12. Place all ingredients in saucepan and simmer for 2-3 minutes until the strawberries soften. Strain strawberries, transfer to bowl. Return syrup to pan and reduce to a thick syrup. Pour back over strawberries and cool completely. Can be stored in a jar in the fridge for 4-5 days.

[/print_this]

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deeba
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About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.

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14 Comments

  • natalia

    2013/04/30 at 6:56 pm Reply

    Ciao ! So sorry it did not work for you ! Did you try squeezing them ? I wonder why they didn’t soak mine was dripping wet… Anyway thanks for baking with me!

  • Renata

    2013/04/30 at 10:01 pm Reply

    Sorry to hear about that, Deeba! Mine was exactly the opposite, I thought it was starving for syrup. Unfortunately my syrup didn’t turn out good. I’ll try again though.
    Your photos are so wonderful!!

  • Doula Training by Doula

    2013/05/03 at 9:01 am Reply

    It’s all perfect and delicious SAVARINS. I like too Bake this also.. PERFECT!!!…

  • EsVee

    2013/05/03 at 4:03 pm Reply

    Hi Deeba, they look delicious as they are! And your pics are always beautiful. Regarding the soaking (I am just a beginner but this is just a suggestion that MIGHT work), in South India, we make a lot many sweets that require soaking in sugar/jaggery syrup.. And it works perfect only when the goodie to be dunked is piping hot. else, the syrup ends up just coating it instead of getting absorbed. I understand that fried dough and baked doughs behave different but I’m going to giv this a try with hot cakes 🙂 Thanx for the recipe.

  • sandie

    2013/05/09 at 9:39 pm Reply

    I made half the recipe and ended up with many little ones as well! Half were eaten as Savarins and the other half went into a bread pudding. I can’t imagine how large the cake would have been using the full recipe!

  • verO

    2013/05/11 at 8:02 pm Reply

    Yummy recipe and wonderful pictures.
    I come often visit your blog but I don’t comment because of my bad English.
    I’m written from the french part of Switzerland
    verO

    Would just to say that pastry cream in french = crème pâtissière.

  • abha

    2013/05/19 at 9:43 am Reply

    Hi ! As usual these were delicious.I actually halved the recipe.
    What is the size of individual bundt pans stacked in the corner of
    pics.Did you get them from Delhi or elsewhere?
    Happy baking

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