Savarin with Grand Marnier Sabayon and Mixed Berries from Stars Desserts by Emily Luchetti
Named for Brillat-Savarin, this classic dessert is seldom made nowadays, but its versatility will never go out of style. During winter serve the savarins warm with warm apples and cider sabayon.
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Ingredients
- 1 cup flour
- 2 large eggs
- ¼ teaspoon salt
- 2½ ounces soft sweet butter
- 2 tablespoons water
- 1½ teaspoons dry yeast
- 2 tablespoons warm milk
- 1½ teaspoons sugar
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