Mini Savarins Soaked in Lillet Blanc

Name: Mini Savarins Soaked in Lillet Blanc
Yield: Yield about 15 Soaked Mini Savarins
Ingredients: Zest of 1 lemon; 75 g / 2.65 oz eggs, at room temperature; 200 g / 7.05 oz dried black currants; 375 g / 13.23 oz water; 83 g / 2.92 oz poached black currants; 3 cloves; 291 g / 10.26 oz bread flour; 221 g / 7.8 oz milk, warmed to 21°C / 70°F; 125 g / 4.41 oz cake flour; 625 g / 1 lb 6.05 oz sugar; 6 g / .21 oz instant dry yeast; Zest of 1 orange; 500 g / 1 lb 1.64 oz sugar; 8 g / .28 oz salt; 4 cinnamon sticks; 42 g / 1.48 oz sugar; 150 g / 5.29 oz Lillet Blanc, or as needed; 500 g / 1 lb 1.64 oz water; 150 g / 5.29 oz diced butter, soft

Preparation info

Yield about
15
Soaked Mini Savarins

Difficulty
Easy

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

About

Ingredients

Lillet Blanc Soaking Syrup

625 g / 1 lb 6.05 oz sugar
375

Dessert
Vegetarian

Method

For the Soaking Syrup: Bring the sugar, water, and orange and lemon zest to a boil to dissolve the sugar. Add Lillet Blanc to taste. Reserve warm if using immediately; otherwise it can be kept at room temperature in an airtight container.
For the Poached Black Currants: Bring the water, sugar, zest, cinnamon, and cloves to a boil. Reduce the heat