Savarin Aux Fruits Rouges Recipe

Inspired by Parc

Time2h 30m

Serves8

grand-marnier, diplomat cream crème chantilly

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Ingredients

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Savarin and Diplomat Cream

2 cups 00 bread flour

1 cup sugar

2 tsp Active dry yeast

1 cup Milk

3 pieces Eggs

1 stick Unsalted butter

1 cup Grand Marnier

1 tsp Watkins vanilla extract

1 cup Heavy cream

2 tbs powdered sugar

2 cups mixed berries (strawberries, raspberries, blueberries)

Method

Preparation

Make the Savarin

In a mixing bowl, combine warm milk, sugar, and yeast. Let it sit for 5 minutes until foamy. Mix in the eggs and melted butter, then gradually add flour and vanilla extract, mixing until a dough forms. Knead for about 5 minutes until smooth.

Proof the Dough

Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Bake the Savarin

Preheat the oven to 350°F (175°C). Grease a bundt pan and pour the dough into it. Bake for 25-30 minutes or until golden brown. Let it cool for 10 minutes, then remove from the pan.

Soak with Grand Marnier

In a saucepan, heat 1 cup of Grand Marnier with 1 cup of water and 1/2 cup of sugar until dissolved. Once the savarin has cooled, soak it in the Grand Marnier mixture for about 20 minutes.

Prepare Diplomat Cream

In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form. Gently fold in the prepared pastry cream (if using) to create a diplomat cream.

Assemble the Dessert

Slice the soaked savarin and layer it with diplomat cream and mixed berries. Serve chilled.