Square Savarin Recipe by Chef Romain Gourseau - Maé innovation
Professional recipe by chef Romain Gourseau: square savarin with honey, salted butter caramel centre and vanilla whipped cream. To be made with the silicone mould.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mae-innovation.com.
Ingredients
- 2 eggs
- 40 g powdered sugar
- 80 g flour
- 55 g honey
- 45 g milk
- 5 g baking powder
- 80 g butter
- 100 g granulated sugar
- 40 g salted butter
- 200 ml heavy cream
- 250 g heavy cream
- 25 g sugar
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