Between me being sick, Ioanna being sick, a million things to do in the office, I took half the pictures with one camera and half with onother.
So... now I cannot find the second half and there are no pictures of my finished savarin....
Yes, you read correct. It was a savarin challenge!
Natalia of Gatti Fili e Farina was our host this month.
350 gm bread flour
30 ml lukewarm water
5 eggs at room temperature, separated
15 gm fresh yeast
50 gm sugar
75 gm butter at room temperature
1 tablespoon orange zest
1 teaspoon salt
1/2 cup mashed strawberries
a little butter for greasing the work surface, hands & baking pan
In a small bowl mix the lukewarm water, 25 gm of the flour and the yeast , cover with cling film and let it rise 1 hour.
After 30 minutes have passed, put the egg whites in the mixer bowl and start working at low speed adding flour until you have a soft dough that sticks to the bowl (about 270 gm) and work until it comes together , cover with cling film and let rest 30 min
Add the strawberry puree.
Keep on adding one yolk at the time and the flour saving a tablespoon of flour for later.
Mix the dough until is elastic and makes threads and then add the butter. As soon as the butter is adsorbed add the last tablespoon of flour.
When the Savarin is done take it out of the oven, let it cool and remove carefully out of the pan. When it is completely cold, put it back in the pan, poke it around with a skewer and start adding ladles of syrup until you see it along the rim of the pan.
I left my Savarin in the pan until it was time to serve it. I put strawberries in the hole and drizzled it with white chocolate ganache. Also, because of the red syrup, my Savarin was pink!!!!! (I wish you could see it....)
Thank you Natalia!