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To prepare the dough, put the flour in a bowl, mix the milk separately with the yeast and sugar, mix well and place over the flour.

Add eggs, oil and salt powder, mix with a wooden spoon until well incorporated. The dough is slightly elastic, cover with cling film and leave for 30-40 minutes until it doubles in volume.

Grease the molds with oil and flour. Put the dough with a spoon in the wallpapered forms. Do not fill it completely, and let the dough rise for another 20 minutes.

Put in the preheated oven for 20 minutes (until golden brown), remove and leave to cool and then remove from the molds.

Normally they turn upside down and the lid is easily cut (it is not cut at all), but I forgot and I cut them normally (they came out anyway).

Meanwhile, prepare the syrup, put water with sugar and essences on the fire, leave it until it becomes a syrup.

Savarinele after I cut the lid and cooled, as well as the syrup (when it cools) put in a bowl and pass each savarina, let the syrup soak a little and put on a large plate .

For the cream, put the milk and cream powder and mix well with the mixer for 3-4 minutes, then put it in the fridge until the savarins are full. (I only used one cream, but for a correct filling you need 2 creams).

The cream is put in a pos to fill the savarins.

Let cool overnight, serve the next day.

Video: La Pâte à Savarin et Baba - Technique de base en cuisine en vidéo (June 2022).


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