Bread Baking Babes : Carrot Bread

Heather, the Bread Baking Babe of the month, found this great tasting orange bread for us to bake, she chose it because it was a bit challenging due to: hard to find ingredients and more steps than usual in preparation.

Our host adapted it from :Artisan Breads: Practical Recipes and Detailed Instructions for Baking the World's Finest Loaves . You can enjoy her post here.
The crust on the bread it's pure joy, the colour it's fantastic and the toasted seeds are addicting !!  Really loved it toasted and my mum even more....she finished it when she came for lunch !!

RECIPE

by Heather Schmitt-Gonzalez

Prep Time: 28 hours (mostly unattended)

Cook Time: 45 minutes

Keywords: bake bread vegan dairy-free soy-free carrots flour

Ingredients (3 loaves)

for the Poolish:

• 3/4 teaspoon active dry yeast
• 1 cup lukewarm water + more as needed
• 2-1/2 cups (13 ounces / 364 grams) stone ground rye flour

for the Dough:

• 1/3 cup toasted sesame seeds
• 3/4 cup toasted sunflower seeds
• 2-1/2 teaspoons active dry yeast
• 1 cup carrot juice, lukewarm
• 1-1/4 cups grated carrot
• 1/2 cup chopped parsley
• 6-6-1/2 cups (29.4-31.8 ounces / 823.2-890.4 grams) bread flour
• 2 tablespoons + 1 teaspoon golden syrup (or honey or maple syrup)
• 1/4 cup sunflower oil
• 4 teaspoons sea salt

for the Crackle Glaze:

• 1 teaspoon active dry yeast
• 3/4 cup + 2 tablespoons lukewarm water
• 3/4 cup + 1-1/4 tablespoons (4.7 ounce / 131.6 gram) rice flour
• 2 teaspoons sugar
• 1-3/4 teaspoons sunflower oil
• 3/4 teaspoons sea salt

Instructions

Day 1: Make the Poolish

Dissolve the yeast in the water, and let sit a few minutes to bloom. Whisk in the flour until smooth - if it is very thick, continue whisking in more water until it is the consistency of a thick batter. Cover with plastic wrap and let sit at room temperature for 24 hours; at this point it should be a bit bubbly.

Day 2: Baking Day

In a large bowl (or bowl of a stand mixer fitted with dough hook attachment), dissolve the yeast in the carrot juice, let sit a few minutes until it looks creamy (bloomed). Add the grated carrot, parsley, the lesser amount of bread flour, golden syrup, and the poolish to the bowl. Knead on low speed for 3 minutes. If the dough doesn't seem too sticky, then don't add any more of the flour; it will firm up as it is kneaded (plus you have more to add to it).

Add the oil to the bowl and knead for another 8 minutes. Add the salt, increase the speed, and knead until elastic, about 7 more minutes. At this point, the dough will not be sticky any longer. Use the extra flour, a tiny bit at a time, to remedy the dough if it is. Add the toasted seeds, and gently mix in.

Place the dough into a large, lightly oiled bowl or container and cover. Let sit for 60-90 minutes, *knocking the dough back halfway through. To knock the dough back, remove it from the bowl and set it on a work surface. Use your hands to knock the air out of it. Fold the edges towards the center to form a cushion. Replace in the container, seam side down.

make the Crackling Glaze:

While the dough is rising, dissolve the yeast in the water in a medium bowl. Whisk in the remaining ingredients. It should be spreadable, but not runny. Cover with plastic wrap and allow to sit for at least 30 minutes before using.

shaping and baking:

Turn the dough out onto a lighty floured work surface and divide into 3 equal parts (approximately 78 ounces of dough to equal three 26 ounce portions).

Form the portions into three round balls, and cover them with a clean tea towel. Let rest for 10 minutes.

Shape each circle of dough into an oblong loaf, by gently pressing ball down into a circle and then tucking/rolling into shape. Set loaves, seam side down, onto a lightly floured bread peel or thin cutting board. Glaze the loaves generously with the crackling glaze (you'll have a lot of leftover glaze), and leave to rise at room temperature for 60-75 minutes, or until the dough has doubled in size and the the surface is crackled.

Place a baking stone into the oven, and preheat to 475° F during last 20 minutes or so of rise time.

Slide the loaves onto the stone (let them rise directly on a baking sheet or two if you don't have a stone - slide that into preheated oven) and spray generously with water. Close oven door. Lower the temperature to 400° F after 5 minutes. After another 10 minutes, open the oven door to let in a little air. Repeat two more times (every 10 minutes). Total baking time will be 45 minutes.

Remove bread from oven and cool on a wire rack.

The Cake Slice : Nectarine Oat Upside - Down Cake

And here we are with the last submission for Vintage Cakes the book that has accompanied  the Cake Slice Group in the last year.

Each of us could choose any cake from the book, and I chose this recipe very well ahead knowing how bad I usually am. It is a simple yet delicious one, I baked it in September when the market was still filled with summer fruits but, as Julie Richardson points out in the introduction to the recipe, it can be made using pears apples or apricots as well.

Please visit all the other member of the Group and if you wish join us for the new book from which we'll be baking from November on ........ shh it's still a secret !

I'm adding the links to the blogs of all my Cake Slice friends, don't add your links !

The Cake Slice: Butterscotch Cream Roll -Up

This wonderful and fantastic cake is was the month's cake for The Cake Slice ... now I'm really ashamed of my delay but the worst part is that I baked it in time as I had done for the previous cake and not posted it.  
I'm so very lucky that in this group they are so nice to put up with me: Thank you !!

Making this cake looks harder than it is, just follow the directions and you are done.
The recipe is the one before the last we bake from Julie Richardson's Vintage Cakes.

Butterscotch Cream Roll-Up

Ingredients

Butterscotch Sauce ~

• ⅓ cup (3 ounces) unsalted butter
• 1 cup (7½ ounces) firmly packed dark brown sugar
• 1 cup heavy cream
• 1 tablespoon whisky (optional)
• 1½ teaspoons pure vanilla extract
• ½ teaspoon fine sea salt

Cake ~

• 1 cup (4 ounces) sifted cake flour
• 1 cup (7 ounces) sugar
• 1 teaspoon baking powder
• ½ teaspoon fine sea salt
• ½ cup canola oil
• 4 egg yolks, at room temperature
• ¼ cup water
• 1 teaspoons pure vanilla extract
• 6 egg whites, at room temperature
• ¼ teaspoon cream of tartar

Filling ~

• 1½ cups heavy cream, cold
• ½ cup (2 ounces) natural sliced almonds, toasted

Preparation

Butterscotch Sauce ~

1. Melt the butter over medium heat in a large heavy-bottomed saucepan. 
2. Add the brown sugar all at once and stir with a wooden spoon to combine; cook, stirring frequently, until the mixture begins to simmer and changes from a wet sand consistency to a liquid that gives off a lovely molasses smell and looks like taffy, approximately 3 minutes from the time it comes to a simmer.
3. Drizzle ¼ cup of the cream into the mixture and vigorously blend the cream into the sugar and whisk in the remaining cream.
4. Turn the heat up to medium-high and allow the sauce to boil, whisking occasionally, until it has darkened, about 8 minutes.
5. Remove the pot from the heat and allow the sauce to cool for a few minutes before adding the whisky, vanilla, and salt.
6. Refrigerate until cold.

Cake ~

1. Center an oven rack and preheat the oven to 325℉.
2. Sift together the flour, baking powder, salt, and ¾ cup of the sugar in a large bowl, then whisk the ingredients by hand.
3. In a small bowl, whisk together the oil, yolks, water, and vanilla.
4. Add the liquid mixture to the dry ingredients and briskly stir with a rubber spatula until just smooth.
5. In the clean bowl of a stand mixer fitted with the clean whisk attachment, whip the egg whites on medium speed until frothy.
6. Add the cream of tartar and gradually increase the speed to high, whipping until the whites just form a soft peak.
7. With the mixer on medium speed, gradually add the remaining ¼ cup of sugar in a slow stream.
8. Return the mixer to high and continue whipping until the whites just begin to hold firm, shiny peaks.
9. With a rubber spatula, fold a third of the whites into the batter, using as few strokes as possible. Add the remaining whites, folding until incorporated.
10. Pour the batter into the prepared pan and smooth the top (this is best done with an offset spatula).
11. Place the pan in the oven and bake the cake until it springs back when lightly touched and is barely golden in color, 16 to 20 minutes.
12. Cool the cake on a wire rack until it reaches room temperature.

Filling ~

1. Place the bowl of a stand mixer and its whisk attachment in the freezer for 5 minutes.
2. Fit the cold bowl and whisk to the mixer and whip the 1½ cups of cold heavy cream and 1 cup of the cold butterscotch sauce together on medium-low speed until the ingredients are blended.
3. Gradually turn the mixer up to high speed and whip just until the cream holds soft peaks but is not yet stiff.

Assembly ~

1. Keep the cake in its pan and orient the pan so the longer side is closest to you.
2. Cut the cake with a serrated knife into four equal pieces measuring 4 by 12 inches.
3. Cut through the underlying parchment paper with a pair of scissors in the same places that you cut the cake so you have four quarters of cake (with parchment paper) that can each move independently.
4. Leaving the cake in the pan, spread a bit more than half of the butterscotch cream evenly over the cake and sprinkle with the toasted almonds.
5. Refrigerate the remainder of the cream while you roll up the cake.
6. With the pan still oriented with the longer side closest to you, lift up the nearest edge—both cake and paper—of one of your 4 strips. Using the parchment paper as the cake’s support, begin to tuck the cake into a roll and continue tucking (and peeling away the parchment paper) while gently rolling the cake away from you into a roll.
7. Place the rolled cake upright on a serving plate, so that the spiral of cake and filling is visible at the top. (Don’t worry, it gets easier from here.)
8. Lift up the next cake strip, using the parchment paper to support it, and wrap the strip around the roll on the serving plate, beginning where the outside edge of the first cake left off, in order to create a bigger roll.
9. Continue with the next two strips, beginning the wrap where the last left off, to make one enormous rolled up cake.
10. Finish by frosting the sides with the remainder of the cream (you might need to give the cream a few turns with a hand whisk to stiffen it up), leaving the top free to show off the spiral of cake and cream. Refrigerate the cake for at least 1 hour and up to 1 day, lightly wrapped in plastic.
11. Just before serving, warm the remaining butterscotch sauce and drizzle it over the individual servings. Well wrapped and refrigerated, this cake keeps for up to 3 days.

Cake from Vintage Cakes by Julie Richardson.

World Bread Day : Walnut and Date Sourdough Loaf

 I'm glad Zorra and the World Bread Day 2013 are finally awakening me from my blogging sleep. I hope you will forgive the ugly pictures and the short post but I  woke up just now !!!

Lately I'm baking mostly sourdough bread with some goodies into it. 

In this case I added apples, oats as asked in the recipe but also raisins, dates and hazelnuts...the more the better !

My preferred bread lately is bourke street bakery and this bread comes from it.
In the sourdough section there are four basic recipes followed by a group of derivative ones, I tried many of them and they are all very delicious !

RECIPE

 Millers Loaf (follow the green suggestions to make the Walnut and Date bread)

from Bourke Street Bakery

(makes 1,5 kg so if you only want to bake the apple and oat loaf above , halve the recipe)

390g sourdough starter
440g organic plain flour
145g organic wholemeal flour
145g organic rye flour
360ml water
20g sea salt

140 gr toasted walnuts

200 gr chopped dates
In the bowl of an electric mixer with the dough hook attached, add the plain flour, wholemeal flour, rye flour and the water. Mix on low speed for about 7 minutes. Cover the bowl with plastic wrap and set aside for 20 minutes.

Sprinkle the salt over the dough and mix on low speed for about 6 minutes, or until a smooth elastic dough forms, and you reach the windowpane test.

Mix the walnuts and the dates in the dough for a few minutes

Lightly grease a container with oil spray and put the dough inside. Cover with plastic wrap and set aside at room temperature for 1 hour to prove.

Turn the dough out onto a lightly floured surface and press out into a rectangle, about 2.5cm thick. Fold one-third back onto itself, then repeat with the remaining third. Turn the dough 90 degrees and fold it over again into thirds. Place the dough back into the oiled container and prove again for another hour. 
Divide the dough into three even-sized portions, weighing about 500g each. Working with one protion of dough at a time, shape the loaves into rounds.

Line a large baking sheet with baking paper and place the dough rounds, evenly-spaced, on it. Place in the refrigerator loosely covered with a plastic bag for 8-12 hours. The cold and long fermentation in the fridge is for flavour development and volume.

Remove the loaves from the refrigerator and let them come to room temperature - this can take anywhere between 1 and 4 hours - until each loaf has grown in size by two-thirds.

Preheat the oven to its highest temperature. Spray the oven with water and bake the loaves for 20 minutes, then turn the loaves and bake for a further 10 minutes, watching carefully to make sure that the loaves do not burn. Baking shouldn't take any longer than 40 minutes. If the oven temperature is too fierce, turn the heat down a bit.  

GRAZIE ZORRA !!!

Bread Baking Day # 58 Apple, Mixed Flakes and More Bread

This Month Cinzia of Cindystar is the Host of Bread Baking Day the event created by Zorra.

The theme chosen is Breads with seeds and flakes, and what's more delicious then finding flakes and seeds in your bread ? I still remember the first time I had real german Bread with sunflower seeds : how delicious !

In the late months before, during, and after moving I didn't have access to my loved cookbooks so I almost always used the Millers Loaf recipe from Bourke Street Bakery . This is a recipe that allows to many variations that follow in the next pages of the book and in this case the Apple and Oat Loaf adding raisins and a few seeds.

Since I got this book I almost only used its sourdough recipes but it's filled with many different recipesI should try...

Apple and Oat Loaf

From Bourke Street Bakery

(makes 2 loaves)

70 g organic rolled oats

40 ml water

715 g sourdough dough (see later)

185 g apples, peeled, cored and cut into 2-3 cm pieces

80 g raisins

100 g mixed seeds

Method

Put the oats in a bowl and cover with water. Leave to saok for five minutes, cover with plastic wrap and refrigarate if not using right away.

After you reach the windowpane test mix in the oats and the apples until combined. Lightly grease a container and sit the dough inside. Cover with plastic wrap and st asid about an hour to bulk prove.

to knock back the dough, turn it on a floured surface  and press out into a rectangle, about 2.5cm thick. Fold one-third back onto itself, then repeat with the remaining third  can remember . Turn the dough 90 degrees and fold it over again into thirds. Place the dough back into the oiled container and prove again for another hour.

Divide the dough into two even-sized portions, weighing about 500g each. Working with one portion of dough at a time, shape the loaves into rounds.

Line a large baking sheet with baking paper and place the dough rounds, evenly-spaced, on it. Place in the refrigerator loosely covered with a plastic bag for 8-12 hours. 

Remove the loaves from the refrigerator and let them come to room temperature - this can take anywhere between 1 and 4 hours - until each loaf has grown in size by two-thirds.Preheat the oven to its highest temperature. Spray the oven with water and bake the loaves for 20 minutes, then turn the loaves and bake for a further 10 minutes, watching carefully to make sure that the loaves do not burn. Baking shouldn't take any longer than 40 minutes. If the oven temperature is too fierce, turn the heat down a bit.

Millers Loaf

from Bourke Street Bakery

(makes 1,5 kg so if you only want to bake the apple and oat loaf above , halve the recipe)

390g sourdough starter
440g organic plain flour
145g organic wholemeal flour
145g organic rye flour
360ml water
20g sea salt

In the bowl of an electric mixer with the dough hook attached, add the plain flour, wholemeal flour, rye flour and the water. Mix on low speed for about 7 minutes. Cover the bowl with plastic wrap and set aside for 20 minutes.

Sprinkle the salt over the dough and mix on low speed for about 6 minutes, or until a smooth elastic dough forms, and you reach the windowpane test.

Lightly grease a container with oil spray and put the dough inside. Cover with plastic wrap and set aside at room temperature for 1 hour to prove.

Turn the dough out onto a lightly floured surface and press out into a rectangle, about 2.5cm thick. Fold one-third back onto itself, then repeat with the remaining third. Turn the dough 90 degrees and fold it over again into thirds. Place the dough back into the oiled container and prove again for another hour. 
Divide the dough into three even-sized portions, weighing about 500g each. Working with one protion of dough at a time, shape the loaves into rounds.

Line a large baking sheet with baking paper and place the dough rounds, evenly-spaced, on it. Place in the refrigerator loosely covered with a plastic bag for 8-12 hours. The cold and long fermentation in the fridge is for flavour development and volume.

Remove the loaves from the refrigerator and let them come to room temperature - this can take anywhere between 1 and 4 hours - until each loaf has grown in size by two-thirds.

Preheat the oven to its highest temperature. Spray the oven with water and bake the loaves for 20 minutes, then turn the loaves and bake for a further 10 minutes, watching carefully to make sure that the loaves do not burn. Baking shouldn't take any longer than 40 minutes. If the oven temperature is too fierce, turn the heat down a bit.

The Daring Baker's Challenge: Savarin

My dear friends this month I'm very honored to be the Daring Bakers' host and I followed the site to check every recipe that came up and..didn't think of posting mine ! Let pretend I live in the very last bit of soil before the International Date Line (and I would be late too).
When I read Lis' post about missing a host for April I wrote (out of craziness) and proposed a few ideas that seemed interesting, she chose Savarin which didn't relate to any of the recipe we will be baking and that was it. 

I started looking for recipes on my (too many) books and on the web and I selected three of them and started baking...on the very last day for the draft I was to send to Lis I found another recipe by a very famous Neapolitan blogger which used a different method ...so I had to try it and found THE recipe for the challenge.

Please visit the Daring Baker's blogroll to see all the daring people who took the chance to try the recipe and visit Adriano site to see more of his wonderful yeast recipes. 

I'm very sorry to say that some people didn't like or didn't manage to achieve the Savarin : I take all the blame for it , I'm sorry if my instructions weren't clear enough !

Here is the post you Daring baker's know already well..

Ciao I’m Natalia of Gatti Fili e Farina.  I’m a textile conservator, wife, mother of two, cat lover,  crocheter and on and on but since I was a kid I have always been deeply  in love with baking and, obviously, baked treasures!

I must tell you that I started blogging  to participate to The Daring Baker’s group, thanks to the help of Enza of da grande who taught me many things about blogging; so it goes without saying how very honored I am to host this challenge ! I really hope you enjoy my choice the recipe I chose is Savarin: a yeasted cake made with the same dough as Rum Baba who has its controversial origins in the Polish Babka. Apparently, in the eighteen century the recipe traveled with the exiled Polish king Stanislas who  once soaked a dried Babka in an alcoholic solution  creating what is now known as Baba au Rhum. The original Babka (Christian version) is often baked in a tall ring mold but it is in the Julien brothers’ Patisserie in 1844 that it was baked in the classic Savarin mold  (who takes its name from the eclectic lawyer, politician and gastronome Jean Anthelme Brillat-Savarin). Years later thanks to an unknown French cook the Baba traveled to Naples were it is still one of the most popular treat: o’ Babbà!  

The Savarin ‘hole’ is filled with different creams, or custards and decorated with fruits, candied fruits and so on.

Recipe Source:  I must tell you that I tried many recipes (we are submerged in Savarins!) and the recipe I chose is a mix of the recipes from a very famous Italian Blogger, Adriano Continisio of Profumo di Lievito, and a very famous Italian Chef : Luca Montersino.  He has his show on Alice TV, a cable  channel that focuses on cooking . The link to their recipes are: and. For the pastry cream I followed the recipe in Professional Baking by Wayne Gisslen. For the syrup I followed the recipe from Luca Montersino  

Blog-checking lines:  Natalia of Gatti Fili e Farina challenges us to make a traditional Savarin, complete with soaking syrup and cream filling!  We were to follow the Savarin recipe but were allowed to be creative with the soaking syrup and filling, allowing us to come up with some very delicious cakes! 

Posting Date: April 27, 2013

Note:  This is a very rich dough but following Luca’s and Adriano’s tips and with the help of a mixer you won’t have any trouble!

The key is to know how to handle a very rich dough.

We need a very healthy and active gluten in this recipe but fats can inhibit it; so we have to develop the gluten well before adding any fat. For this reason I liked the fact that Adriano adds even the yolks after the autolyse not to disturb gluten at all. The salt crystals can cut the elastic strands of the gluten too so they are added later as the butter who is the last addiction.

After the first proofing we proceed in a couple of folds to strengthen the structure of our dough with the ‘Dough Package fold’ method that will result in a smaller and tighter crumb. After that the dough will be shaped on the work bench  with a method called “Pirlatura” (that is used for Panettone as well) put in the pan, proofed , baked and then soaked in a flavored syrup. In my recipe I chose to fill the hole with what we, in Italy, call Chantilly that is a pastry cream thinned with whipped cream. And then I decorated it with fresh fruit.

Mandatory Items: You must use this recipe for the Savarin

Variations allowed: You can create your own syrup to soak the Savarin and choose a different filling to put in the ‘hole’ too!

Recipe

Preparation time:

Sponge: 30 minutes
First Mixing and Autolyse: 35 minutes
Second Mixing: 35 minutes
Proofing: 2 to 3 hours
Shaping: 20 minutes
Final Rising: 1 to 1,1/2 hour
Syrup preparation: 15 minutes
Glaze preparation: 10 minutes
Pastry cream preparation: 30 minutes
Whipped cream preparation: 15 minutes
Baking: 40 minutes
Soaking: 1 hour
Glazing: 10 minutes

Equipment required:
• Scale or measuring cups and spoons
• Stand mixer with paddle and beater or hand held mixer with dough hooks and beaters or very motivated arms!
• Dough scraper or spatula
• Grater for lemon and orange zest
• Knife for lemon and orange peel
• Small bowl for the sponge
• Bowl for egg whites
• Bowl for yolks
• Small bowl for butter
• Saucepan for pastry cream
• Bowl for Pastry cream
• Saucepan for syrup
• Saucepan for the glaze
• Brush for the glaze
• 28 cm (11 inches) Savarin mold (springform or not)
• Cling film
• Cooling rack to let the cake drip
• Pan that fits under the cooling rack to catch the drippings
• Ladle
• Big bowl for soaking the Savarin


Servings: 8/10

Ingredients

2½ cups (600 ml) (12-1/3 oz) (350 gm) bread flour

2 tablespoons (30 ml) water, lukewarm

6 (320 gm) large eggs at room temperature, separated

½ satchel (1½ teaspoons) (4 gm) instant yeast or 15 gm (½ oz) fresh yeast

4 teaspoons (20 ml) (20 gm) sugar

2/3 stick (1/3 cup) (80 ml) (75 gm) butter at room temperature

1 tablespoon (15 ml) (15 gm) (½ oz) orange and lemon zest (optional)

1 teaspoon (5 ml) (6 gm) salt

¼ cup (60 ml) (2 oz) (55 gm) butter for greasing the work surface, hands, dough scraper & baking pan

Directions:

Sponge
In a small bowl mix 2 tablespoons (30 ml) lukewarm water, 3 tablespoons (1 oz) (25 gm) flour and yeast , cover with cling film and let rise 60 minutes

Dough

1.After 30 minutes put the egg whites in the mixer bowl and start working with the paddle at low speed adding flour until you have a soft dough that sticks to the bowl (about 2 cups or 270 gm) and work until it comes together , cover with cling film and let rest 30 min

2.Add the sponge to the mixer bowl along with a tablespoon of flour and start mixing at low speed (if you wish to add the zests do it now)

3.When it starts pulling away from the sides of the bowl add one yolk and as soon as the yolk is absorbed add one tablespoon of flour

4.Add the second yolk , the sugar and as soon as the yolk is absorbed add one tablespoon of flour

5.Raise the speed a little

6.Add the third yolk and the salt and as soon as the yolk is absorbed add one tablespoon of flour

7.Keep on adding one yolk at the time and the flour saving a tablespoon of flour for later

8.Mix the dough until is elastic and makes threads

9.Add the butter at room temperature and as soon as the butter is adsorbed add the last tablespoon of flour

10.Keep on mixing till the dough passes the window pane test

11.Cover the dough with cling film and let it proof until it has tripled in volume 2 to 3 hours.

12.You can prepare the Pastry cream now if you chose to use it, and refrigerate it

13.While you wait prepare your baking pan buttering it very carefully not leaving too much butter on it

14.Grease your dough scraper, your hands and your work surface and put the dough on it and fold with the Dough Package Fold two or three times around (5 folds twice or three times). Cover with cling foil and let it rest 15 minutes on the counter

15.Turn the dough upside down and with the help of your buttered dough scraper shape your dough http://www.youtube.com/watch?v=ta2_h6Qogp0 in a rounded bun

16.Make a hole in the center with your thumb and put it in the prepared pan

17. Cover with cling film and let rise in a warm spot until the dough reaches the top of the pan about 1 hour

18.Pre-heat oven to moderate 340°F/180°C/gas mark 3 

19.Bake the Savarin for about 40 minutes until the top is golden brown

20.Meanwhile prepare the Syrup

21.When the Savarin is done take it out of the oven, let it cool and remove carefully out of the pan

22.You have two choices now : you can immerge it in syrup right away or you can let it dry out (so it will lose some of its moisture that will be replaced by the syrup) and soak it later on.

23.To immerge it in syrup it is a good idea to place it in the mold you baked it in (I’m afraid a spring-form one wouldn’t work for this) and keep adding ladles of syrup until you see it up to the rim of the pan. Or you can just soak it in a big bowl keeping your ladle on top of it so it doesn’t float. Once the Savarin is really well soaked carefully move it on a cooling rack positioned over a pan to let the excess syrup drip

24.The soaked Savarin gains in flavor the next day

25.Whatever you decide the day you want to serve it glaze it and fill the hole with your filling of choice and decorate it. You can serve the Savarin with some filling on the side

26.Enjoy it !

Peach Flavored Syrup:

Servings: 1 savarin

Ingredients
1½ cups (350 ml) peach tea
1½ cups (350 ml) peach juice
1½ cups (350 ml) water
1 cup (240 ml) (8 oz) (225 gm) sugar
zest of one lemon
one cinnamon stick

Directions:

1.Combine tea, water, sugar, lemon zest and cinnamon stick and bring to a boil
2.Let boil 5 minutes and remove from the stove
3.When cooled a bit add the peach juice.

Pastry Cream and Chantilly:

Servings: 1 savarin plus some for serving

Ingredients
2 cups (500 ml) milk
¼ cup (60 ml) (2 oz) (60 gm) sugar
zest of one lemon
2 large egg yolks
1 large egg
2 tablespoons (30 ml) (1¼ oz) (35 gm) cornstarch
¼ cup (60 ml) (2 oz) (60 gm) sugar
1 cup (250 ml) heavy cream

Directions:

1.In a saucepan bring to a boil milk and sugar

2.In a bowl whisk together egg yolks, egg, cornstarch and sugar

3.Add the hot milk to the eggs one tablespoon at the time to temper it

4.Pour in the saucepan again and bring to a boil stirring constantly

5.When the cream thickens remove from the stove

6.Put cling film onto the cream (touching the surface) and cool

7.Pour 1 cup (250 ml) cold heavy cream in mixer bowl with the whisk attachment

8.Beat until whipped

9.Combine with the cooled pastry cream adding a tablespoon at the time of whipped cream until it gets to the right consistency. Or it looks right to you !

Glaze:

Servings: 1 savarin

Ingredients
2 tablespoons (30 ml) apricot Jam
2 tablespoons water

Directions:

1.In a saucepan mix jam and water and warm up
2.When the savarin is cool and soaked brush it with the glaze

Storage & Freezing Instructions/Tips:

You can store the dried savarin for 5 days in a airtight container. If you have soaked it, cover well with cling foil and store it in the refrigerator for up to 5 days.