April DB Challenge: Savarin

Savarin from Sugar for the Brain

Hello everyone!

This month’s Daring Baker’s challenge was amazing! I had never heard about savarin before. Frankly, it’s a long process (3 waiting time for the dough to rise!), but it’s so worth it! You can choose many flavors of syrup and filling so it’s a very versatile dessert.

“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!”

Savarin by Sugar for the Brain

Recipe with Photo Tutorial (PDF)

  • 2½ cups (600 ml) (12-1/3 oz) (350 gm) bread flour *** I used All-purpose flour with great results
  • 2 tablespoons (30 ml) water, lukewarm
  • 6 (320 gm) large eggs at room temperature, separated
  • ½ satchel (1½ teaspoons) (4 gm) instant yeast or 15 gm (½ oz) fresh yeast
  • 4 teaspoons (20 ml) (20 gm) sugar
  • 2/3 stick (1/3 cup) (80 ml) (75 gm) butter at room temperature
  • 1 teaspoon (5 ml) (6 gm) salt
  • ¼ cup (60 ml) (2 oz) (55 gm) butter for greasing the work surface, hands, dough scraper & baking pan


In a small bowl mix 2 tablespoons (30 ml) lukewarm water, 3 tablespoons (1 oz) (25 gm) flour and yeast , cover with cling film and let rise 60 minutes


  1. After 30 minutes put the egg whites in the mixer bowl and start working with the paddle at low speed adding flour until you have a soft dough that sticks to the bowl (about 2 cups or 270 gm) and work until it comes together, cover with cling film and let rest 30 min.
  2. Add the sponge to the mixer bowl (**I messed up here, the sponge and the dough must be together in the mixer now! I added the dough at the end of step 9, everything was alright anyway!) along with a tablespoon of flour and start mixing at low speed.
  3. When it starts pulling away from the sides of the bowl add one yolk and as soon as the yolk is absorbed add one tablespoon of flour.
  4. Add the second yolk , the sugar and as soon as the yolk is absorbed add one tablespoon of flour.
  5. Raise the speed a little. Add the third yolk and the salt and as soon as the yolk is absorbed add one tablespoon of flour.
  6. Keep on adding one yolk at the time and the flour saving a tablespoon of flour for later.
  7. Mix the dough until is elastic and makes “threads”.
  8. Add the butter at room temperature and as soon as the butter is adsorbed add the last tablespoon of flour.
  9. Keep on mixing till the dough passes the “window pane test”.
  10. Cover the dough with cling film and let it proof until it has tripled in volume (2 to 3 hours).
  11. You can prepare the Pastry cream now if you chose to use it, and refrigerate it.
  12. While you wait prepare your baking pan buttering it very carefully not leaving too much butter on it.
  13. Grease your dough scraper, your hands and your work surface and put the dough on it and fold with the Dough Package Fold two or three times around (5 folds twice or three times). Cover with cling foil and let it rest 15 minutes on the counter.
  14. Turn the dough upside down and with the help of your buttered dough scraper shape your dough http://www.youtube.com/watch?v=ta2_h6Qogp0 in a rounded bun.
  15. Make a hole in the center with your thumb and put it in the prepared pan.
  16. Cover with cling film and let rise in a warm spot until the dough reaches the top of the pan (about 1 hour).
  17. Pre-heat oven to moderate 340°F/170°C/gas mark 3.
  18. Bake the Savarin for about 40 minutes until the top is golden brown.
  19. Meanwhile prepare the Syrup.
  20. When the Savarin is done take it out of the oven and let it cool.
  21. You have two choices now : you can brush it with syrup right now or you can let it dry out (so it will lose some of his moisture that will be replaced by the syrup) and brush it later on.
  22. Whatever you decide the day you want to serve it and fill the hole with your filling of choice and decorate it. You can serve the Savarin with some filling on the side.

Savarin by Sugar for the Brain

Maple and White Beer Syrup
Recipe from Unibroue

  • 6 oz. White beer
  • 1/3 cup maple syrup
  • 1/4 cup orange juice 

Bring beer, maple syrup, and orange juice to a boil and reduce by half. Brush Savarin with syrup. (If you want to soak the savarin in this syrup, double the recipe).

Pastry Cream and Chantilly
Servings: 1 savarin plus some for serving
Recipe with Photo Tutorial (PDF)

  • 2 cups (500 ml) milk
  • ¼ cup (60 ml) (2 oz) (60 gm) sugar
  • zest of one lemon
  • 2 large egg yolks
  • 1 large egg
  • 2 tablespoons (30 ml) (1¼ oz) (35 gm) cornstarch
  • ¼ cup (60 ml) (2 oz) (60 gm) sugar
  • 1 cup (250 ml) heavy cream
  1. In a saucepan bring to a boil milk and sugar.
  2. In a bowl whisk together egg yolks, egg, cornstarch and sugar.
  3. Add the hot milk to the eggs one tablespoon at the time to temper it.
  4. Pour in the saucepan again and bring to a boil stirring constantly.
  5. When the cream thickens remove from the stove.
  6. Put cling film onto the cream (touching the surface) and cool.
  7. Pour 1 cup (250 ml) cold heavy cream in mixer bowl with the whisk attachment. Beat until whipped.
  8. Combine with the cooled pastry cream adding a tablespoon at the time of whipped cream until it gets to the right consistency.

Savarin by Sugar for the Brain

Daring Bakers: Filled Pate a Choux Swans

Hello everyone!

Daring Bakers did it again!!!! This is such an awesome challenge!

“Kat of The Bobwhites was our August 2012 Daring Baker hostess who inspired us to have fun in creating pate a choux shapes, filled with crème patisserie or Chantilly cream. We were encouraged to create swans or any shape we wanted and to go crazy with filling flavors allowing our creativity to go wild!”

I’m very glad I had already mastered pate à choux though! It could have been very messy! In fact, it was quite easy! I would have like to try other types of cream, Kat gave us a couple recipes, but I lacked the time 🙁 I will sure be trying them another time! Here is how you do these cute swans (I used Chantilly Cream)!

Filled Pate a Choux Swans

Filled Pate a Choux Swans
Pate a choux (How to PDF)
½ cup butter
1 cup water
¼ teaspoon salt
1 cup all-purpose flour
4 large eggs


  1. Line at least two baking sheets with silicone mats or parchment paper.
  2. Preheat oven to 375°F .
  3. In a small saucepot, combine butter, water, and salt. Heat until butter melts, then remove from stove.
  4. Add flour all at once and beat, beat, beat the mixture until the dough pulls away from the sides of the pot.
  5. Add one egg, and beat until well combined. Add remaining eggs individually, beating vigorously after each addition. Resulting mixture should be somewhat glossy, very smooth, and somewhat thick.
  6. Using a ¼” (6 mm) tip on a pastry bag, pipe out about 36 swan heads. You’re aiming for something between a numeral 2 and a question mark, with a little beak if you’re skilled and/or lucky.
  7. Remove the tip from the bag and pipe out 36 swan bodies. These will be about 1.5” long, and about 1” wide. One end should be a bit narrower than the other.
  8. Bake the heads and bodies until golden and puffy. The heads will be done a few minutes before the bodies, so keep a close eye on the baking process.
  9. Remove the pastries to a cooling rack, and let cool completely before filling.


  1. Take a swan body and use a very sharp knife to cut off the top 1/3rd to ½.
  2. Cut the removed top down the center to make two wings.
  3. Dollop a bit of filling into the body, insert head, and then add wings.

Chantilly Cream
1 cup cold heavy cream
2 tablespoons powdered sugar

Chill medium mixing bowl and whisk in freezer for 10 minutes before beginning. In chilled bowl, whisk cream until it begins to foam and thicken. Add sugar and continue to whisk just until soft peaks form. Do not over-whip.

Filled Pate a Choux Swans