Raspberry Rose Savarin

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I have developed a passion for French pastry lately, more precisely for baba au rhum and savarin. Needless to say why! These syrupy desserts are so versatile and so delicious! And they just fit my motto: go for a creamy texture or go home! I have tried a few various versions lately, but this rose raspberry one seems to be the most fragrant and delicious. It combines a rose raspberry syrup with a vanilla whipped ganache and fresh raspberries.

Savarin making is pretty straight forward therefore you do need good quality ingredients in order to actually enjoy such a dessert! In fact, regardless of the dessert or recipe, good quality ingredients will always yield great results. That is what I tell my students every single time – the design of the final dessert can be worked out and improved in time, but if the taste is not there, it doesn’t really matter how it looks like! Sure, in an ideal world, the perfect dessert is a mix of great design with an equally interesting taste, but sometimes things don’t go as you planned them to. Worry not, it happens to everyone, just keep baking, keep making desserts, it does get easier in time!

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Ingredients

Savarin dough:

200 g all-purpose flour
2 g salt
25 g white sugar
100 g butter (room temperature)
200 g whole eggs
10 g fresh yeast
1 teaspoon lemon zest
1 teaspoon orange zest

Raspberry rose syrup:

600 ml water
200 g raspberry puree
300 g white sugar
1 teaspoon rose water

Whipped ganache:

250 ml heavy cream A
50 g honey
1 vanilla bean
200 g white chocolate
375 ml heavy cream B

Instructions

Savarin dough:

Combine the flour, salt, sugar, butter and eggs in the bowl of your stand mixer.
Begin kneading with the dough hook until well combined then continue mixing on low speed for 8 minutes.
Add the butter, a bit at a time, mixing until incorporated.
Add the fresh yeast, lemon zest and orange zest and continue mixing for a few more minutes on low to medium speed until the yeast is well mixed in.
When properly kneaded, turn the mixer off and allow the dough to rest for 10 minutes.
Transfer the dough in a pastry bag fitted with a large round nozzle and pipe it into your prepared pans. I used 16 mini bundt cakes which I greased with butter before use.
Cover with plastic wrap and allow to rise for 1 1/2 hours or until more than double in volume.
When proofed enough, place in the preheated oven at 200C and bake for 15 minutes or until golden brown.
Allow to cool down slightly in the pan then remove and place on a wire rack to chill.

Rose raspberry syrup:

Combine the water and sugar in a bowl. Cook for 5 minutes then remove from heat and add the raspberry puree.
Allow to cool down for 10 minutes then stir in the rose water.
While the syrup is still warm, place each savarin into the syrup and allow to soak up as needed.
Reserve the syrupy savarins in the fridge.

Whipped ganache:

Combine the heavy cream A, honey and vanilla bean (split in half lengthwise) in a pot and bring to the boiling point. Remove from heat and allow to infuse for 10 minutes then reheat the cream. Remove the vanilla bean.
Pour the hot cream over the chocolate and blend to emulsify.
While blending, pour in the heavy cream B.
Cover with plastic wrap and refrigerate for at least 8 hours.
Whip until stiff and cream then spoon into a pastry bag.
Pipe a dollop of ganache over each savarin.
Decorate as you wish!

Raspberry Rose Savarin