Le Cordon Bleu

Savarin aux Fruits et à la Crème

Savarin Cake with Fruit

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Preparation info

  • 8

    persons
    • Difficulty

      Easy

Appears in
Pâtisserie & Baking Foundations
Pâtisserie & Baking Foundations

By Le Cordon Bleu

Published 2012

  • About

Renowned French chefs in their own right, the Julienne brothers created the savarin aux fruits and named it in honor of Brillat Savarin, the 19th century gastronome and author of the Physiolgie du goût. Brillat Savarin died in 1826, approximately 20 years after tehe purported creation of the dessert.

Ingredients

U.S. Metric Savarin Dough (Pâte à Savarin)
1 lb

Method

  1. Preheat the oven to 400°F (205°C).
  2. Brush a savarin mold with melted butter and reserve it in a cool area.

Savarin Dough

Pâte a Savarin

  1. Sift (tam