4318 Savarin Paste

Preparation info
    • Difficulty


Appears in

By Auguste Escoffier

Published 1903

  • About


  • 500 g (1 lb 2 oz) sifted flour
  • 375


Place the flour in a bowl and make a well in the centre; place in it the yeast and dissolve it with the milk. Add the eggs and make into a paste mixing it well for several minutes; detach the particles from the side of the bowl and incorporate in the paste then spread the mixed and softened butter in small pieces over the surface.

Cover with a cloth and place in a fairl