Ingredients

Group 1
Ingredient
KG
Milk
0.212
Fresh Yeast
0.021
Flour
0.476
Sugar
0.042
Salt
0.011
Egg
0.265
Melted butter (cold)
0.106
Total Weight: 1.133
Group 2
Ingredient
KG
Les Fruits Pear cube 70%
0.824
Total Weight: 0.824
Group 3
Ingredient
KG
Fat-based cream Dulce de Leche
1.071
Whipped cream 35%
0.536
Total Weight: 1.607
Group 4
Ingredient
KG
Water
0.605
Sugar
0.303
Rhum
0.061
Total Weight: 0.969

Method

1. Group 1 - Savarin

Method :
1. Mix the Milk (40C) with the fresh yeast and liquefy. Add the rest of the ingredients, except the butter.
2. Mix and add the liquid cold butter, step by step.
3. Proof the dough. (Double the volume). Knead again by hand and rest for 25 minutes at room temperature.
4. Bake at 180°C for 20 minutes.
5. Remove from the mould and bake again for 20 minutes on a wire rack.

2. Group 2 - Filling

3. Group 3 - Light Cremfilling Dulce de Leche

Method :
1. Whip the cream to a soft peak. Mix gently together with the Fat-based Cream Dulce de Leche.

4. Group 4 - Rhum Sirop

Method :
1. Boil water and sugar for 3 minutes. Cool, at 65°C add in the Rhum.

5. Montage

1. Soak the savarin in the rhum syrup for a few second.
2. Pipe the Dulce de Leche Fat-based Cream onto the savarin and decorate.

Product Used

Ingredients

Group 1
Ingredient
KG
Milk
0.212
Fresh Yeast
0.021
Flour
0.476
Sugar
0.042
Salt
0.011
Egg
0.265
Melted butter (cold)
0.106
Total Weight: 1.133
Group 2
Ingredient
KG
Les Fruits Pear cube 70%
0.824
Total Weight: 0.824
Group 3
Ingredient
KG
Fat-based cream Dulce de Leche
1.071
Whipped cream 35%
0.536
Total Weight: 1.607
Group 4
Ingredient
KG
Water
0.605
Sugar
0.303
Rhum
0.061
Total Weight: 0.969

Method

1. Group 1 - Savarin

Method :
1. Mix the Milk (40C) with the fresh yeast and liquefy. Add the rest of the ingredients, except the butter.
2. Mix and add the liquid cold butter, step by step.
3. Proof the dough. (Double the volume). Knead again by hand and rest for 25 minutes at room temperature.
4. Bake at 180°C for 20 minutes.
5. Remove from the mould and bake again for 20 minutes on a wire rack.

2. Group 2 - Filling

3. Group 3 - Light Cremfilling Dulce de Leche

Method :
1. Whip the cream to a soft peak. Mix gently together with the Fat-based Cream Dulce de Leche.

4. Group 4 - Rhum Sirop

Method :
1. Boil water and sugar for 3 minutes. Cool, at 65°C add in the Rhum.

5. Montage

1. Soak the savarin in the rhum syrup for a few second.
2. Pipe the Dulce de Leche Fat-based Cream onto the savarin and decorate.

Display Conditions

Display Conditions

Chilled

Category

Category

Patisserie

Finished Product

Finished Product

Confectionery, Dessert