We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Mix the egg whites with a pinch of salt, add the sugar in the rain, gradually add a yolk, and finally the breadcrumbs and flour. I distributed the composition in muffin shapes, they fit me in 16 shapes (a tray of 12 pieces + 4 silicone molds) I put them in the oven heated to 180 degrees and they were ready in 20 minutes.

I let them cool and cut them in half horizontally.

I mixed the cream with the sugar, finally I added the cheese for a creamier consistency and for the cream to be firmer.

For syrup: I boiled the sugar water, added the spices and let it boil for 5 minutes. I syruped the muffin halves with the cooled syrup, filled them with whipped cream and put the lids over the whipped cream.

The muffins are like sponges, they absorb the syrup well, but the jelly I put on top was absorbed and it was not visible at all. I boiled a few cherries with 2 tablespoons of cherry syrup and put them on top of the savarine.

They are very sweet and syrupy.

Good appetite!!!!

Video: La Pâte à Savarin et Baba - Technique de base en cuisine en vidéo (December 2022).