Elderflower Savarin with Strawberries and Chantilly

Savarin is a ring shaped cake that is soaked in (usually boozy) flavored syrup. We change up the traditional dough recipe here and use a brioche dough instead of the traditional brioche-like batter. I like to do this because it allows us to soak them in syrup for a long time (up to a week!) They are incredible when fully soaked and hold a fantastic texture.

The syrup is made with St-Germain, a French liqueur made with fresh elderflowers, hand-picked once a year in the late spring. It’s a gorgeous pairing with strawberries. Don’t be afraid to serve a little snort of the liqueur with your savarins!

Brioche

75 g water (warm 110°F – 115°F)

14 g active dry yeast

594 g cake flour

576 g ap flour

140 g granulated sugar

16 g salt

12 eggs (room temp)

580 g cubed butter, cold

Mix the Dough:

Combine water and yeast in small bowl let sit for 10 minutes. Then stir until yeast is completely dissolved.

Sift flours, sugar, and salt into stand mixer. With dough hook attachment beat dry mixture and eggs for 1 minute on low (scrape sides as needed).

Slowly add dissolved yeast and beat for 5 minutes (low). Stop, scrape dough off hook and beat for 5 more minutes.

Add butter cubes in batches (1/4 of butter at a time). Beating for 1 minute after each addition

Once all butter is added beat for  10 to 15 minutes more.

Transfer dough to large floured bowl. Cover with plastic wrap. Set aside for 3 hrs, until doubled in size.

Turn dough onto floured work surface and gently work out the air bubbles by folding dough over several times while pressing down.

Return dough to bowl, Cover (plastic wrap), and refrigerate overnight.

Baking

Generously butter Savarin molds.

Place dough in molds and let rise uncovered in warm place until it is about ½ inch above top.

Bake in 350°F oven until lightly browned on top. Rotating and checking every 10 minutes.

Soaking Liquid

1 quart simple syrup

1/2 cup St.-Germain

1 vanilla bean, scraped

Peel of one lemon

Combine ingredients in a medium saucepan and bring to a simmer over medium heat. Allow to cool and place in refrigerator. Submerge Savarin in syrup for at least 1 hour or up to a week.

To Serve

Place savarin in bowl and allow a little extra syrup to pool. Top with loosely whipped and lightly sweetened cream and plenty of fresh strawberries. Garnish with a quick zest of lemon of you wish.