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TwD Baking with Julia: Savarin

June 4, 2013

I really enjoyed trying to pronounce this French dessert. Sahvahrunh, savarnnnnh…just say it fast with a nasal ending and call it good. But you may not want to listen to me, because 10 out of 10 French people agree that my accent is no good. The dessert, however, was quite good.

Savarin

What’s in it? A base of yeasted dough that gets a soak with sugar syrup, and then in my case, is drizzled with Grand Marnier and filled with whipped cream and sliced strawberries that were tossed with Grand Marnier and sugar. Tthe recipe calls for a raspberry puree, mixed berries, and pear eau-de-vie.)

I thought this would be a lengthy project, but with quick rising times, it wasn’t too much trouble to make. I made 1/2 recipe and, lacking a ring mold, baked it in a 6-cup bundt pan.

The verdict? Delicious! The cake was light as air, even after being soaked in the sugar syrup. I loved the combination of the orange Grand Marnier with the strawberries. This would be an impressive, not-too-heavy dessert to serve to company.

This recipe, baked by the Tuesdays with Dorie group this week, is on page 416 of Baking with Julia. You can also watch a video from the show here, and you can see the recipe here.

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12 comments

  1. Your savarin looks terrific Jill – I am loving all those gorgeous strawberries.


  2. They look great, such lovely strawberries. I used a rosewater syrup and it worked well as a dinner party dessert.


  3. Love the look of it with all those lovely strawberries. Great job!! Glad you liked it! I liked it too. And am looking forward to trying the babas.


  4. They look great, I love the sound of the strawberries and Grand Marnier.


  5. It looks perfect. Desserts that showcase fresh fruit are always a winner in my book.


  6. Looks lovely. I used an orange flavoring too. It added wonderful flavor.


  7. Glad to hear you liked this cake. I was much less successful. Looking forward to the next recipe though!


  8. What a wonderful dessert! Serving it with any kind of fruit would be delicious.
    Sounds like your French accent rivals mine!


  9. Your post was so funny! And your savarin looks perfect. I usually don’t like things soaked with syrup, but I think I want to try making this after reading your description.


  10. Great post and a beautiful cake!


  11. Grand Marnier and Strawberry for this wonderful Savarin. Well done!


  12. What a beautiful dessert!



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