| SAVARIN David Blom |
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For the dough: 1 recipe Baba dough, made without raisins and allowed to rise once Clarified unsalted butter, for brushing the mold
For soaking and assembling: 1 recipe soaking syrup (2 cups water, 1 cup sugar) A few tablespoons raspberry purée 2 cups assorted fresh berries, such as blueberries, blackberries, and sliced strawberries Sugar 3 tablespoons poire (pear) eau-de-vie Whipped cream |
Makes 6 servings Brush a ring mold with clarified butter and fill with dough. Cover mold and let rise 30 minutes, or until dough fills mold. Position a rack in upper third of oven and preheat to 350°F. Put savarin on parchment-lined jelly-roll pan and bake 20 minutes, until golden. Unmold onto cooling rack and cool completely. Bring soaking syrup to boil and turn off heat. Place cooling rack over a parchment-lined jelly-roll pan. Spoon hot syrup over savarin, a few tablespoons at a time, soaking pastry until it cannot hold any more. Leave savarin on rack until cool. Put about 2 teaspoons of water into a sauté pan, add the raspberry purée, and warm the sauce. Add 1/2 to 1 cup assorted berries. Sugar to taste and bring to a boil. Add 1 cup berries, and stir gently. Remove from heat and cool slightly. Transfer savarin to serving plate and drizzle with eau-de-vie. Fill center of savarin with whipped cream and top with warmed, saucy berries. Spoon whipped cream into a pastry bag fitted with a 1/4-inch star tip, and pipe a ring of rosettes around the base. Serve immediately. |
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