Home Recipes Savarin

Savarin

A classic French savarin with pineapple confit, mango, and airy whipped coconut cream made with Debic Végétop — a fresh tropical twist!

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Savarin

Debic Professionals

Debic

Ingredients

Savarin

350 g plain flour

50 g caster sugar

10 g instant yeast

2 g salt

6 eggs

50 g Debic Végétop

150 g Debic Traditional Butter

2 lemons

Rum syrup

300 g caster sugar

1 lemon

150 ml water

100 ml rum

Pineapple confit

2 vanilla pods

1 pineapple

200 g caster sugar

2 limes

Mango sauce

250 g mango

100 ml water

100 g sugar

30 g lime juice

Coconut whip

500 g coconut cream

100 g caster sugar

25 g coconut liquor

500 g Debic Végétop

Debic products used

Culinaire Végétop 1L

Traditional Butter 10KG

Preparation

Savarin

Mix together the flour, sugar, and yeast.

Mix the salt, eggs, and Végétop together and mix into the flour mixture.

Mix for 5 minutes in a planetary mixer with paddle attachment.

Zest the two lemons and add the zest to the dough.

Gradually add the diced butter at room temperature until the mixture is smooth and shiny.

Cover the bowl and let rise for 1 hour.

Mix the air out of the dough and reserve in piping bag.

Fill the savarin molds with the dough and bake for 20 minutes at 180°C until golden brown.

Leave to rest on a wire rack and unmold the savarins.

Rum syrup

Add sugar, juice of the lemon and water into a pan and bring to a boil until the sugar has dissolved.

Remove from the heat, add the rum, and leave to cool.

Pineapple confit

Scrape the seeds from the vanilla pods and dice the pineapple.

Cook together with the sugar and vanilla for minimally 30 minutes and at the latest stage grate the zest of the limes into the pineapple confit.

Leave to cool and reserve for later use.

Mango sauce

Clean and dice the mangos and cook in the water.

Add the sugar and blitz into a fine puree.

Season to taste with the lime juice and reserve for later use.

Coconut whip

In a pot, mix the coconut cream with the sugar and heat until the sugar is dissolved.

Add the coconut liquor and Végétop and mix into a homogeneous mass.

Cool down and reserve in a whipping cream canister charged with 1 CO2 cartridge.

Reserve in the refrigerator.

Assembly

Soak the savarins into the rum syrup for 5 minutes.

Place the mango sauce at the bottom of the place and put the savarin on top.

Fill with the pineapple confit and finish with the coconut cream and optionally some more lime zest on top.

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