+
Home Cooking

Savarin

souschef | Dec 4, 200805:58 PM     5

I have always liked the dessert called "Savarin", i.e. Baba au Rhum baked in a ring mould. When I saw it recently in Pierre Hermé's "Chocolate Desserts" cook book, I decided to try it out as it seemed to be so simple (done in a mixer). After a couple of iterations I have a few questions that I hope some Chowhouds can help me with.

1) With 180 gms of flour the recipe uses 6 eggs and 2.5 ounces of butter. I find the texture of the cake too light as I am used to a denser cake. I was thinking of cutting back on the eggs and increasing the amount of butter to, say, 4 eggs and 5 ounces of butter. Opinions? Another recipe I have does something like this.

2) In order to have enough syrup, and ensure that it was sweet enough, I had to double the amount of water and triple the amount of sugar. I am now satisfied with the sweetness level, but one of my taste testers says that it is too watery. How can I make the syrup denser without making it sweeter? If I boil it down a bit I may not have enough syrup. Maple syrup was suggested, but I find it too sickly sweet. Opinions?

I am pleased to report that no one complained that there was too much rum! However, I was thinking of using instead a combination of orange juice and Grand Marnier.

Hermé serves it with chocolate whipping cream, which I don't think I would do; I prefer Chantilly with this one.

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

Slab Pies to Feed a Crowd This Thanksgiving
Recipe Round-Ups

Slab Pies to Feed a Crowd This Thanksgiving

by Jen Wheeler | Whether you're team pumpkin or team pecan, pie is by and large a sure bet for Thanksgiving dessert...

13 Common Cooking Mistakes to Avoid This Thanksgiving
Chowhound Lists

13 Common Cooking Mistakes to Avoid This Thanksgiving

by Emily Payne | Hosting Thanksgiving dinner can be stressful even for seasoned experts. It’s a complex task that takes...

A Warm and Comforting Soup Apple Fans Can Enjoy All Season Long
Food News

A Warm and Comforting Soup Apple Fans Can Enjoy All Season Long

by Amy Schulman | Fall easily conjures up images of multi-colored leaves, flickering fireplaces, and warm scarves, but...

An Untraditional Recipe for Irish Stew That You'll Cook All Winter
Food News

An Untraditional Recipe for Irish Stew That You'll Cook All Winter

by Amy Schulman | Donal Skehan never expected to fall head first into the food world. The Irish chef—who boasts nearly...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.