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Francisco Migoya
Savarin
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Preparation info
Yield:
648 g
Difficulty
Medium
Appears in
The Elements of Dessert
By
Francisco Migoya
Published
2012
About
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Recipes
Contents
Ingredients
All-purpose flour
250
g
8.82
oz
38.58
%
Salt
Americas
United States
Dessert
Vegetarian
Method
Assemble four
7.5
-
cm
/
3
-
in
diameter silicone savarin molds (see
Resources
) on a flat sheet pan.
Combine the flour, salt, yeast, and sugar in