Name: Baba and Savarin Dough
Yield: For 500 g (18 oz) dough or to make 4 large savarins, for five people each
Cuisine: French
Ingredients: Crème Chantilly; 2 tablespoons rum; 175 g (6 oz) caster sugar; Crème pâtissière; 3 tablespoons rum; 10 g (⅓ oz) fresh yeast; 2 tablespoons tepid water; 50 g (1¾ oz) melted butter to grease the moulds; 250 ml (scant ½ pint) water syrup for one savarin; 10 g (⅓ oz) caster sugar; 75 g (2 oz) softened butter; 3 eggs; 7 tablespoons milk; 250 g (8¾ oz) flour mixed thoroughly with 1 heaped teaspoon salt

Preparation info

For 500 g 18 oz ) dough or to make
4
large savarins

Difficulty
Medium

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

Pâte à baba ou à savarin ‘Brain-child of King Stanislas Leczinski’

Ingredients

Main ingredients

10 g (⅓ oz) fresh yeast
2 tablespoons tepid water

Method

Making the dough

Dissolve the yeast in the tepid water in a large bowl, mixing carefully with the whisk.
Add the flour and salt in a fine shower, add two of the eggs and start to mix the ingredients, working them well with a wooden spatula.
When the ingredients start to form a homogeneous mass, add the third egg,