Pâte à Savarin from Patisserie: A Masterclass in Classic and Contemporary Patisserie by William Curley and Suzue Curley
A rich fermented dough, which is proved and baked. It is then soaked in sweet syrup flavoured traditionally with rum. It was created by the famous Julien brothe
Ingredients
- 1 g (a pinch) salt
- 150 g (5½ oz) whole eggs (about 3 eggs)
- 100 g (3½ oz/scant 1 stick) softened unsalted butter plus a little extra for greasing
- 60 ml (2½ fl oz/¼ cup) milk
- 20 g (¾ oz) fresh yeast
- 230 g (8 oz/1⅔ cups) plain (all-purpose) flour sifted
- 20 g (¾ oz) caster (superfine) sugar
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