Luckily, the recipe is fairly simple for the dough. And not a lot of resting time which helps too. It really is a simple dough.
A little water, yeast, sugar and an egg....this gets a quick mix with a rubber spatula.
It certainly helped to watch the video on PBS before starting this recipe. I am trying to remember to do that before I start these Julia recipes. (This is actually the first time I watched before I started...yay me!) I wish I had done that with the croissants! I sometimes find the recipes in this book a little confusing. And then of course when I watch the video (after I've made the recipe) it makes sense what the book is saying. I'm pretty sure the 'Ah ha' moment is supposed to come before not after....meh what are ya gonna do?
|After a 15 minute rise.|
Right now they are rising for a half hour. Really hoping the dough rises. I would cross my fingers, but it is surprisingly hard to type with crossed fingers. Guess that is one baking technique I won't be able to use today.
Yay, the dough is rising!! Just checked at the 15 minute mark and it is looking good. Whew! Not that I was worried. <cough> It is really an interesting dough. I cannot believe how elastic and spongy it is. I can't wait to see how it turns out once baked.
Into the oven they go........
Twenty minutes later they look like this.
Since I watched the video for this recipe, I see that I don't need to make the soaking syrup. Instead, David Blom suggests soaking the little cakes in a liquor. I decided to use my Appleton's Rum for one and Chambord Black Raspberry Liquor for the other cake. (I have put the other two little cakes in the freezer for a later use.)
So this one is soaked in the rum and garnished with mangos and whipped cream.
And this one is soaked with the Chambord and garnished with berries and of course whipped cream.
These were interesting to bake. I enjoyed the simplicity of the recipe for sure. There are so many things they could be garnished with. Next time I would be more liberal with the liquor when soaking the cakes, as I don't think I put enough on the cakes. It was a tasty dessert and I would definitely try again. The dough is amazing and I look forward to trying it again so that I can make the Babas.
Figuring out what to put the dough in was the hardest part of this recipe! (I used mini bundts as well).ReplyDelete
I think the soaking syrup is what really makes these work - Chambord sounds great
Such gorgeous minis! And I love the variety of toppings...well done!ReplyDelete
I think another reason for not making this in time for TwD is that I don't own a savarin pan. I guess a bundt will have to do! Yours turned out great!ReplyDelete
i also thought I had another week…I’m doing mine tonight! Yours looks beautiful!ReplyDelete
Great idea to use the two different liquors. Your cakes look delicious.ReplyDelete
Your mini version looks wonderful! The last photo is great. I need to get in the habit of watching the video before making the recipe too - hearing all of the tips really helps.ReplyDelete
Brilliant use of the mini-bundt pans! I think that makes all the difference. Maybe I will have to try this recipe again.ReplyDelete
Sandra, I like the way your two mini Bundt versions of the savarion look like - very pretty and oh so delicious sounding! whipped cream and two kinds of fruit sound nice with these - I agree with you, this was a really nice, simple and enjoyable recipe!ReplyDelete
Have a wonderful Wednesday!
Your savarins are adorable! We also used mini bundt pans, how could you go wrong with mini anything?ReplyDelete
Your savarins are beautiful. I like your two versions, varying the fruit and liqueur.ReplyDelete
Melt in your mouth BEAUTIFUL!ReplyDelete
Your little cakes are precious! I'm putting mini-bundts on my wish list.ReplyDelete
Light, fruity and yummy... a delicious recipe.ReplyDelete
Great idea to soak them in liqueur, ...but I am not sure I could walk straight after having one of yours :-)
Your mini mold are totally cute!