Mini savarine

  • It took:
  • 350 g flour
  • 150 g butter or 100 ml oil
  • a tablespoon of sugar
  • 10 g of yeast
  • 4 eggs
  • 50 ml milk
  • a pinch of salt
  • butter or oil for greasing the forms
  • biscuit
  • Syrup
  • 250 g sugar
  • 500 ml of water
  • 1 tablespoon rom
  • Gasket:
  • 500 g cream
  • apricot or strawberry jam.

Servings: 20

Preparation time: over 120 minutes


Sift the flour into a bowl.

In the middle we make a hole in which we put the yeast mixed with lukewarm milk.

Mix with a little flour to form a mayonnaise that will leave to rise for 15 minutes.

Then add the eggs, sugar, salt and mix with the rest of the flour.

After kneading well, add the warm oil (or if you prefer butter, you can put 150 g of melted butter).

Continue to knead until all the oil is absorbed.

Cover and leave to warm for 40-60 minutes.

Meanwhile, we prepare the syrup.

Mix the water with the sugar and put it on the fire, stirring, until the sugar melts.

Let it boil for a few minutes.

Rum is added after cooling.

Take the special forms of mini savarines, grease them with oil or butter and line them with breadcrumbs.

Fill half with the prepared dough.

I got about 20 mini savarines.

Leave it to rise until the dough reaches the mouth of the mold, then put it in the oven (preheated) where it is kept until browned (15-20 minutes depending on the oven).

Allow to cool in molds.

When they have cooled, they are syruped after the patterned cap has been cut, but not at all, so that we can put whipped cream in the middle.

Grease with marmalade and leave to cool until the next day.

Mini Savarine

Savarina is without a doubt one of the oldest and best cakes. Made according to the traditional recipe with a fluffy top and very well syruped, garnished with natural whipped cream. What could be more delicious?


Mini Savarine

Savarina is without a doubt one of the oldest and best cakes. Made according to the traditional recipe with a fluffy top and very well syruped, garnished with natural whipped cream. What could be more delicious?

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Preparation instructions

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Boil water, oil and salt in a bowl until it reaches boiling point, add the whole amount of flour, mix with a spatula quickly to ensure the incorporation of the entire amount of flour, until the dough comes off the walls of the bowl.
Withdraw continuing stirring until the temperature drops.

Incorporate eggs (one by one) and mix continuously incorporating, at the same time, a large amount of air. The composition will have a homogeneous consistency.

We pour the dough with the help of a pos with sprit (serrated shape) in the form of small hazelnuts. Baking is done at high temperature (180 gr), then at moderate temperature (120 gr), without opening the oven in the first 10-15 minutes. The skin after baking must be dry, without traces of fat.

We prepare cream

In a bowl, boil the milk. Separately, in a bowl mix eggs, sugar, salt powder, starch and gradually pour cold milk so that we can mix.

When the milk has started to boil, add the formed composition and mix continuously until we obtain a homogeneous cream, then add the vanilla and remove from the heat. We cut the lids for mini eclairs only on one side.

The shells are filled with warm vanilla cream, with the help of a pos provided with a thin tip.

When the cream has cooled, glaze the mini eclairs with melted chocolate previously mixed with oil.

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Mini savarine - Recipes

When you have a craving for something sweet, I recommend savarins, in my case mini savarines (because I made them in muffin tins) filled with quince jam and garnished with whipped cream!

I used (for 12 mini savarines):

  • Pt. top: 5 eggs, 5 tablespoons breadcrumbs, 5 tablespoons sugar, 2 tablespoons flour, 1 sachet vanilla sugar, 1 teaspoon baking powder
  • Pt. syrup: 1 cup water, 4 tablespoons sugar, vanilla essence
  • Pt. decoration: whipped cream, quince jam.

I separated the egg whites from the yolks. I beat the egg whites with a little salt until they become consistent, then I gradually added the sugar and the vanilla sugar.

When the sugar melted, I added the yolks and mixed well.

Then I put the breadcrumbs, baking powder and flour and I mixed the composition.

I greased the molds with oil and added the composition evenly distributed in the molds.

I baked for 25 minutes on low heat.

In the meantime I prepared the syrup from water, sugar and vanilla essence. Then I cooled it.

I took the savarins out of the molds, let them cool, then syruped them.

Savarine Mini

Eggs should be at room temperature. Separate the yolks from the egg whites. Rub the yolks well with the sugar until they form a fluffy and whitish foam, add lemon peel and vanilla. Sift the breadcrumbs through a very, very fine sieve, measure carefully then combine with the flour and gradually add over the yolk mixture.

Beat the egg whites well until you get a stiff foam and then take a quarter of it and put it over the eggs mixed with flour. Homogenize lightly, mixing with a wooden spoon from top to bottom. After incorporation, add the remaining beaten egg whites and repeat the homogenization operation.

Grease the forms of mini tarts with oil (butter) and then put the dough into molds.
Fill them with three quarters, place the individual forms of mini tarts on a baking tray and place in the preheated oven at a medium temperature (350F or 180C).

When they have a golden color and have grown, they are ready. Remove from the oven and then out of the molds (if they don't come out easily due to the corrugated walls, we use a toothpick. Put the savarines on a grill and leave to cool.

After complete cooling, they can be placed in a single row in a plastic bag, sealed and placed in the freezer for future use or filled directly without storing them for later.

During the cooling of the savarins, we prepare the syrup.
Boil the water with the sugar and let it boil until you get a well-bound syrup. Remove from the heat, leave to cool. When it is cold, add the rum to taste.

The mini savarins are soaked in syrup, by immersion and placed on a wire grill placed on top of a tray, to collect the syrup that eventually drains from them.
After we see that the syrup no longer flows, we take a knife and cut the lids. The cut is not made to the end, the lid must stick to the savarin.

Heat the apricot jam to be softer and can be easily spread on the savarina dough soaked in syrup. After we have greased all the savarins with jam, we put a little whipped cream on top of the jam and put the lid on top.

Savarins, when cut and filled, must be turned over. The part of the savarin that was on the surface will become the base of the cake and the base (the one with a slightly sharper shape and which was in shape) will become the face of the savarin.

Then, with the posu dui, we make a word of whipped cream on top of the savarina on the lids, after which we put a decoration of apricot jam (a drop) or candied fruit, a piece of 1/2 cm square for each savarina.
Let cool and serve with pleasure

For those who choose to keep unfilled savarins in the freezer. after freezing and storage, remove the bag of savarines and leave in the refrigerator to thaw. After thawing, place on a grill to drain and then follow the filling procedure (syruping, greasing and filling).

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