IRCA | BERRIES AND CINNAMON SAVARIN

BERRIES AND CINNAMON SAVARIN

LEAVENED SINGLE PORTION

Difficulty level

Ingredients

DOLCE FORNO TRADITION g 500
type 00 strong flour g 100
yeast g 15
salt g 12,5
unsalted butter 82% fat g 150
eggs g 525

Preparation

In a planetary mixer, using a leaf beater, knead DOLCE FORNO, flour, yeast, salt and 350 gr of cold eggs. 

When the dough begins to take shape add the remaining eggs gradually to obtain a fine glutinic net.

Add the soft butter in 2/3 times and knead until it is completely absorbed.

Cover the bowl with plastic wrap and place it in a proofer room at 24/26°C until it's doubled in size.

Knead again for few minutes.

Using a pastry bag, half-fill the mould and let it rest at 28/30°C until the leavened dough reaches the top of the mould

Bake at 160/165°C, fan oven, for 12/15 minutes.

Ingredients

liquid cream 35% fat g 80
SINFONIA CIOCCOLATO BIANCO g 130
liquid cream 35% fat g 200
JOYPASTE CANNELLA g 20

Preparation

Bring the liquid cream (1) with the JOYPASTE CANNELLA to a boil.

Pour the liquid cream on SINFONIA CIOCCOLATO BIANCO and emulsify

Pour in gently the cold liquid cream (2) and emulsify.

Cover with a plastic wrap and place it in a refrigerator for at least 4 hours.

Ingredients

water g 250
caster sugar g 250
wild berries g 250

Preparation

Bring to a boil the water with the sugar.

Once the mixture reaches 45-50°C add the fruit purèe and mix.

Final composition

Soak the savarin into the warm syrup previously heated at 65°-70°C for about 30-45 minutes.

Squeeze gently the savarin to remove the extra syrup and then transfer them to a griddle to remove the excess syrup.

Cover the savarin with MIRAGEL SPRAY.

Fill the center of the savarin with some FRUTTIDOR FRUTTI DI BOSCO.

Using a pastry bag pipe spread over the FRUTTIDOR some cinnamon and white chocolate whipped ganache

Use a CINNAMON DOBLA and some edible gold leaf to decorate the savarin.

Recipe created for you by Maurizio Frau

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