Chicken Farm Bakers’ Project #5: Finger Food Party, Mini Strawberry Savarins


0


Another recipe from: Chicken Farm Bakers’ Project #5: Let’s Celebrate Finger Food Party. “Mini Strawberry Savarins” The recipe is an adaptation from ……………. the magazine that I can’t live my life without it, haha.

But for this time, I change the recipe a lot, because we are not allowed to use any kinds of the instruments except our fingers, (^_^). So from the sweet that most serve in the plate, I use the paper cup instead (the savarin had to soak up the syrup so it’s not easy to pick it up with finger). And I use very simple syrup than the Champagne one, the reason is I don’t have the Champagne at home, and anyone who don’t drink (or not allowed to drink) alcohol, can enjoy it!
This bread is very easy to make, you don’t have to knead anything, just put the ingredient in the bowl and stir to combine. I add a little bit of salt into the ingredients to round out the flavor and control the yeast, anyway the dough rise very quickly, it’s good if you don’t have so much time. You can use any kinds of fruits if you like, the sweeten cream and the savarin bread can be a good companion to many things up to your imagination.


Mini Strawberry Savarins

Makes 14 pieces (6.5cm savarin mould)

Savarin bread

50g

unsalted butter (melted and cool)

2

eggs

125ml (½ cup)

milk

7g

dried instant yeast

200g

plain flour

¼ tsp

salt

2tsp

sugar

Syrup

50 g

Sugar

50g

water

Crème Chantilly

100 ml

Whipping cream

2 tsp

Superfine sugar

½ tsp

Vanilla extract

Decoration

2tbsp

Strawberry jam

14

Small strawberries

Whisk eggs with 2 teaspoons sugar. Place milk in a small pan and heat to lukewarm, then stir in yeast.

Place flour and salt in a large bowl, whisk to combine, stir in egg and milk mixtures until just combined, followed by 50g melted butter (don’t overmix).

Cover bowl and leave in a warm place until dough doubles in size (about 30 minutes).

Preheat the oven to 180°C Using a piping bag with a plain nozzle, pipe dough into 6.5 x 6.5cm savarin moulds. Place moulds on an oven tray and bake for 12- 15 minutes or until risen and pale golden.
Make the syrup:

Place the sugar and water in a pan, and bring to boil.

Turn out savarins and place in the hot syrup until well soaked (or brush it heavily). Carefully remove and place on a wire rack over a tray to drain.
Assemble:

Pour the cream into a bowl, add the sugar and the vanilla extract. Using a balloon whisk or electric beaters, whip the cream until stiff peak forms.
Pipe the cream to fill the top of the savarin.

Put the jam in the microwave and heat for 40 seconds (or until melted).
Brush the strawberry with the jam and place the strawberry on top of the savarin.
Place the savarin in the paper cup.

Now the savarin is ready, ^ ^.

Chicken Farm Bakers’ Project #5: Mini Strawberry Savarins

Like it? Share with your friends!

0
twitideas

0 Comments

Your email address will not be published. Required fields are marked *