Savarina cu trandafir si zmeura

Savarina e un desert foarte cunoscut in Romania, dar nu numai. Un desert destul de simplu la sfarsit de zi, dar cu impact mare asupra papilelor gustative. As zice ca ne-a cuecerit maxim savarina. Si pe buna dreptate! Este un desert atat de lejer, atat de pufos si in acelasi timp cremos, onctuos, bogat in gust si aroma. Ma refer aici la savarinele modernizate, cu o cantitate de zahar mai umana, cu mai mult gust.

Reteta de astazi este una intens aromata si combina zmeura cu apa de trandafiri intr-o savarina nu tocmai ca cele pe care le stim noi din cofetarii. E ma degraba un desert frantuzesc, cu aluat dospit, bine insiropat si intens aromat. Crema completeaza perfect pufosenia bazei si dulceata siropului, rezultand un desert pe care cu greu il poti evita.

Savarina cu trandafir si zmeura

Olguta – Pastry Workshop

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Ingrediente

 

Aluat:

• 200 g faina alba
• 2 g sare
• 25 g zahar alb
• 200 g oua intregi
• 100 g unt (temperatura camerei)
• 10 g drojdie proaspata
• 1 lingurita coaja de lamaie
• 1 lingurita coaja de portocala

Sirop cu zmeura si trandafir:

• 600 ml apa
• 200 ml piure de zmeura
• 300 g zahar alb
• 1 lingurita apa de trandafiri

Ganache batut:

• 250 ml smantana pentru frisca A
• 50 g miere
• 1 pastaie de vanilie
• 200 g ciocolata alba
• 375 ml smantana pentru frisca B

Instructiuni

Aluat:

• Combinati faina, sarea, zaharul si ouale in bolul mixerului.
• Mixati 8 minute la viteza mica apoi adaugati untul, bucata cu bucata, mixand bine pana la incorporare.
• Adaugati si drojdia, precum si coaja de citrice si continuati sa framantati pana la omogenizare.
• Lasati aluatul sa se odihneasca in vas 10 minute apoi puneti intr-un pos si transferati aluatul in formele dorite, unse in prealabil cu unt. Eu am folosi forme mici de guguluf.
• Acoperiti cu folie si lasati la crescut 1 h 30 minute aproximativ sau pana isi dubleaza volumul.
• Coaceti in cuptorul preincalzit la 180C pana devin aurii, aproximativ 15 minute.
• Lasati sa se raceasca cateva minute in tava, apoi scoateti-le si lasati-le la racit.

Sirop de zahar cu zmeura:

• Combinati zaharul si apa intr-un vas si fierbeti 5 minute.
• Luati de pe foc si adaugati piureul de zmeura, apoi apa de trandafiri.
• Cat siropul e inca cald, scufundati fiecare savarina in sirop, lasandu-le sa absoarba cat au nevoie.
• Pastrati savarinele insiropate in frigider.

Ganache:

• Incalziti smantana pentru frisca A, mierea si pastaia de vanilie intr-un vas.
• Luati de pe foc si lasati la infuzat 10 minute. Scoateti pastaia si reincalziti smantana.
• Turnati peste ciocolata si blenduiti pana la omogenizare.
• In timp ce blenduiti, turnati in vas si smantana pentru frisca B.
• Acoperiti cu folie si dati la frigider cel putin 8 ore.
• Mixati pana obtineti o crema ferma si spumoasa.
• Decorati fiecare savarina cu ganache si zmeura proaspata.

Ai incercat reteta?Mentioneaza @olguta_oana sau tag #pastryworkshop!

ENGLISH

I have developed a passion for French pastry lately, more precisely for baba au rhum and savarin. Needless to say why! These syrupy desserts are so versatile and so delicious! And they just fit my motto: go  for a creamy texture or go home! I have tried a few various versions lately, but this rose raspberry one seems to be the most fragrant and delicious. It combines a rose raspberry syrup with a vanilla whipped ganache and fresh raspberries.

Savarin making is pretty straight forward therefore you do need good quality ingredients in order to actually enjoy such a dessert! In fact, regardless of the dessert or recipe, good quality ingredients will always yield great results. That is what I tell my students every single time – the design of the final dessert can be worked out and improved in time, but if the taste is not there, it doesn’t really matter how it looks like! Sure, in an ideal world, the perfect dessert is a mix of great design with an equally interesting taste, but sometimes things don’t go as you planned them to. Worry not, it happens to everyone, just keep baking, keep making desserts, it does get easier in time!

{Raspberry Rose Savarin}

Olguta – Pastry Workshop

Cook modeOpreste ecranul sa se inchida

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Ingrediente

 

Savarin dough:

• 200 g all-purpose flour
• 2 g salt
• 25 g white sugar
• 100 g butter (room temperature)
• 200 g whole eggs
• 10 g fresh yeast
• 1 teaspoon lemon zest
• 1 teaspoon orange zest

Raspberry rose syrup:

• 600 ml water
• 200 g raspberry puree
• 300 g white sugar
• 1 teaspoon rose water

Whipped ganache:

• 250 ml heavy cream A
• 50 g honey
• 1 vanilla bean
• 200 g white chocolate
• 375 ml heavy cream B

Instructiuni

Savarin dough:

• Combine the flour, salt, sugar, butter and eggs in the bowl of your stand mixer.
• Begin kneading with the dough hook until well combined then continue mixing on low speed for 8 minutes.
• Add the butter, a bit at a time, mixing until incorporated.
• Add the fresh yeast, lemon zest and orange zest and continue mixing for a few more minutes on low to medium speed until the yeast is well mixed in.
• When properly kneaded, turn the mixer off and allow the dough to rest for 10 minutes.
• Transfer the dough in a pastry bag fitted with a large round nozzle and pipe it into your prepared pans. I used 16 mini bundt cakes which I greased with butter before use.
• Cover with plastic wrap and allow to rise for 1 1/2 hours or until more than double in volume.
• When proofed enough, place in the preheated oven at 200C and bake for 15 minutes or until golden brown.
• Allow to cool down slightly in the pan then remove and place on a wire rack to chill.

Rose raspberry syrup:

• Combine the water and sugar in a bowl. Cook for 5 minutes then remove from heat and add the raspberry puree.
• Allow to cool down for 10 minutes then stir in the rose water.
• While the syrup is still warm, place each savarin into the syrup and allow to soak up as needed.
• Reserve the syrupy savarins in the fridge.

Whipped ganache:

• Combine the heavy cream A, honey and vanilla bean (split in half lengthwise) in a pot and bring to the boiling point. Remove from heat and allow to infuse for 10 minutes then reheat the cream. Remove the vanilla bean.
• Pour the hot cream over the chocolate and blend to emulsify.
• While blending, pour in the heavy cream B.
• Cover with plastic wrap and refrigerate for at least 8 hours.
• Whip until stiff and cream then spoon into a pastry bag.
• Pipe a dollop of ganache over each savarin.
• Decorate as you wish!

Ai incercat reteta?Mentioneaza @olguta_oana sau tag #pastryworkshop!