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Savarin

Savarin


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Rub the yeast with a little warm milk until it dissolves, then mix with flour, egg, remaining milk, salt and oil mixing well until it becomes a homogeneous dough the consistency of a cream. Cover and allow to rise until it doubles in volume.

I made it in the shape of muffins, because I had no shapes.

Take from the composition and fill the forms (but not about 3/4 full) greased with butter or baking sheet. Leave to rise for 10 minutes then place in the preheated oven until lightly browned. Then remove and allow to cool

Syrup: the water is boiled with sugar for 4-5 minutes and when it has cooled, the rum essence is added

Whip the cream, sour cream, sugar and vanilla sugar with a mixer.

For savarines, cut the lid completely, syrup it well and fill it with whipped cream. Grease the lids with the jam you want and garnish with whipped cream.

Keep in the fridge for a few hours.

Good appetite!




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