A savarin is the classic French ring mould. A bundt pan can also be used. The pan should be 15cm (6 in) in diameter.
Savarin ChantillyServes: 6
Ingredients:125g (4 1/2 oz) plain flour
pinch of salt
15g (1/2 oz) fresh or dried yeast
15g (1/2 oz) sugar
200ml warm milk
2 eggs, beaten
50g (1 3/4 oz) butter
150ml (3/5 cup) double cream (this should be whipped, sweetened and flavoured with a few vanilla seeds)
heavy syrup for basting the savarin (at least 1:1 sugar to water or fruit juice)
Method:Sift together the flour and salt into a warmed mixing bowl. In a small bowl, cream together the sugar and yeast into the milk. Add this mixture to the flour with the beaten eggs.
Beat the mixture vigorously with your hand for 5 minutes then cover the bowl and set aside in a warm place for about 60 minutes, or until doubled in volume.
In the meantime, cream the butter until soft. When the dough has risen, knock it back then work in the butter. Butter the savarin or ring mould liberally then pour in the batter, cover loosely and set aside to rise for 10 minutes in a warm place.
Transfer to an oven pre-heated to 200ºC (400ºF) and bake for about 25 minutes, or until nicely browned on top and cooked through.
When cooke, very carefully turn the savarin out onto a wire rack. Allow to cool, but while still warm baste with quite a heavy syrup. Ensure that the entire savarin is impregnated with the syrup and glistening.
When ready to serve, arrange the savarin on a dish and fill the void in the centre with the whipped cream mixture.
For a Complete Valentine's Day meal, you can choose from the recipes presented on this blog:
Pork Tenderloin with Prunes (Pork)
Chocolate Truffles (to serve with coffee)