Champagne Savarin
Recipe by: Matt Moran
Ingredients
Savarin
25ml milk
1 teaspoon honey
6g dried yeast
3 eggs
150g plain flour
Pinch sea salt
50g unsalted butter, diced
Champagne soaking syrup
600ml champagne
500ml water
250g caster sugar
1 vanilla bean, split
Baby basil, to serve
Method
Savarin
1.For savarin, preheat oven to 170°C and grease and flour 6x9cm savarin moulds.
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Place milk, honey and yeast in a bowl. Whisk to a smooth paste and whisk in eggs.
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Place flour and salt in the bowl of an electric mixer, with the motor running at a low speed, add yeast mixture and mix for a few minutes.
Remove from the mixer, sprinkle butter over the top of the dough but do not mix in. Cover with cling wrap and leave in a warm place to rise for 40 minutes or until nearly doubled in volume.
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Mix in the butter with a wooden spoon and transfer dough into a piping bag. Pipe just enough dough to half fill prepared savarin mouldand leave to prove for 20 minutes until dough fills mould.
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When savarins have doubled in volume, bake for 15-20 minutes or until golden.
Champagne Soaking Syrup
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For champagne soaking syrup, place the champagne, water, sugar and vanilla bean in a large saucepan over a medium heat andbring to the boil, stirring occasionally until sugar is dissolved. Remove from heat.
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Turn savarins out of moulds and slip into the saucepan of hot syrup. Allow to soak for 2 minutes.
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To serve, place a savarin in a serving bowl and surround with poached fruit. Garnish with basil, place a scoop of champagne ice cream in the centre of the savarin and serve immediately.