I’ve been intending to make a Savarin for absolutely ages and with a summer bank holiday weekend coming up, this seemed like a perfect occasion. I looked up a few different recipes and as usual tweaked them to make my own version – a Rum & Blueberry Savarin with Chantilly Cream.
- 365 g plain flour
- 180 g unsalted butter (soft & cubed)
- 50 g golden caster sugar
- 14 g fast-action yeast
- 6 large eggs
- 55 ml semi-skimmed milk
- 300 g caster sugar
- 125 ml water
- 125 ml spiced rum
- 400 g Blueberries
- 300 ml double cream
- 15 g icing sugar
- 1/2 tsp vanilla extract
- 9 inch Savarin tin (greased with butter)
Premix the flour, golden caster sugar & yeast in the food processor (K-beater blade). Lightly whisk the eggs & milk together by hand and then slowly pour in to the food processor (on slow) allowing it to slowly mix the resulting batter for about 5 minutes. Now gradually add the butter, piece by piece until incorporated in the batter. Leave the batter to rise for about 1 hour.
Whilst the batter rises, simmer the water in a saucepan & dissolve the caster sugar in it. Remove from heat and allow to cool for 5 minutes, then stir the rum into the syrup. Set aside to cool completely.
Once the batter has risen, gently pour / ladle in to the savarin tin and allow to rise again for up to 1 hour or until it almost fills the tin. Now place in the oven (Fan pre-heated to 170C or equivalent) and cook for about 25 minutes until lightly browned.
Remove from oven and cool in tin until cool enough to handle. Once handle able, remove from tin, add 2/3 of the rum syrup to the tin and then replace savarin in the tin / syrup. Allow to cool completely.
Shortly before serving, place remaining syrup in serving dish, remove savarin from tin and place on syrup in serving dish. Now whip cream with icing sugar & vanilla, until it forms light, fluffy peaks. Mix in Blueberries and fill in the savarin centre with this mix. Enjoy.