French cuisine · Desserts & Sweets

Savarin à la Chantilly

Airy yeast ring soaked in rum syrup, filled in the center with whipped cream and fresh fruit.

Ingredients · for 8 servings

• 250 g flour
• 3 eggs
• 80 g butter
• 100 ml whole milk
• 7 g dry yeast
• 420 g sugar
• 1/2 tsp salt
• 500 ml water
• 150 ml dark rum
• 400 ml cream
• 300 g strawberries
• 2 tbsp powdered sugar

Instructions

1. Warm the milk until lukewarm, dissolve the dry yeast with 1 tbsp of the sugar in it, and let it activate for 10 min. until the surface foams.
2. Mix the flour and salt, add the yeast milk and eggs, and beat the very soft dough vigorously for 8 min. until it forms long strands; work in the soft butter and let rise covered for 45 min.
3. Thoroughly butter a 24 cm savarin or bundt pan, pour in the dough evenly, let rise for another 30 min., and bake in the oven preheated to 180°C for 25–30 min. until golden brown.
4. Boil the remaining sugar with the water at a rolling boil for 5 min., remove from heat and stir in the rum; pour the hot syrup repeatedly over the still-warm, unmolded ring until it's fully soaked and glossy.
5. Wash, hull and quarter the strawberries, whip the cream with the powdered sugar until stiff, and chill both until ready to assemble.
6. Set the soaked savarin on a platter, fill the center with dollops of whipped cream, top with the strawberries, and serve immediately in slices.