Savarin in saffron- pineapple syrup and Chantilly cream - Daring Bakers April challenge
Author: 
Recipe type: Dessert
Cuisine: French
Serves: 4
 
Savarin is a yeasted cake, much similar to Baba au rhum, soaked in rum or any fruit syrup and filled with creme patissere and served with loads of fruit. I give this savarin a tropical touch, soaked in saffron infused pineapple syrup and filled with chantilly cream.
Ingredients
Sponge
  • ¼ cup Bread flour (strong)
  • 1 tbsp Active dry yeast
  • ⅓ cup warm milk
  • 2 tsp Sugar
Cake dough
  • 1 cup Bread flour
  • 2 large eggs
  • 4 tbsp softened unsalted butter
  • 1 tbsp Sugar
  • 1 tsp Salt
Syrup
  • 4 cup water
  • 2 cup Pineppale juice
  • A large pinch of saffron
  • Few green cardamoms
  • 11/2 cup granulated sugar (add more if requires)
Chantilly cream
  • 1 cup Heavy cream
  • 1 tsp pure Vanilla extract
  • 2 tbsp caster sugar
Instructions
Sponge
  1. Dissolve the yeast in warm milk and add the sugar.
  2. Add the flour, mix it very slowly and leave it in a warm place to proof for about 20 minute.
Cake dough
  1. Sift the flour, salt and sugar in a large bowl.
  2. Make a well in the center and add the sponge.
  3. Add the egg one by one beating after each addition.
  4. Add the softened butter, increase the speed of the mixer and mix it till the dough becomes very elastic and should start pulling away from the side of the bowl.
  5. Dough should pass the windowpane test, it should be stretchy, like a transparent membrane without tearing it away. This may take around 10 minute time.
  6. Cover and let the dough rises in warm place for around 40 -50 minute or till it doubles in volume.
  7. Place the risen dough in buttered surface and fold it like an envelop, repeat the steps two to three times, cover with a bowl and let it rest for 15 minute.
  8. Butter four mini bundt pan and pipe the dough in it, fill just ⅓rd of the pan.
  9. Keep the mini bundt pan in warm place and let the dough rises to the top of the pan. It will take around 40 minute to 1 hour depending upon the romm temperature.
  10. Preheat the oven to 400 F.
  11. Bake the cakes for 20 minute till the tops get browned evenly.
  12. Once the cakes are well risen and baked, cool them slightly on a rack before dunking them into warm syrup.
  13. Put a rack over a large rectangular tray and place carefully the syrup- dunked cakes on it.
  14. Ladle few spoon of syrup over the cakes from time to time and let it drain.
  15. At this point you can refrigerate the cakes for better soaking.
  16. Once the cakes are drenched enough in syrup, filled it with chilled Chantilly cream and served with fresh fruits.
Syrup
  1. In a large deep bottom vessel, put water, pineapple juice and sugar, heat it.
  2. Bring to the boiling point, add the cardamom pods and let it simmer till the syrup thickens slightly. Switch off the heat.
  3. Sprinkle few threads of saffron and keep the syrup warm until required.
Chantilly cream
  1. In a large clean bowl, add the heavy cream, vanilla extract and sugar.
  2. Whip it with wire whisk on a hand blender till soft peaks appears.
  3. Fill the cream in a piping bag fitted with nozzle and chill it until required.
Recipe by saffronstreaks at https://saffronstreaks.com/recipes/savarin-in-saffron-pineapple-syrup-and-chantilly-cream-daring-bakers-april-challenge/