![[Daring Bakers] Lime and vanilla savarin](https://www.roadtopastry.com/blog/wp-content/uploads/IMG_2994.jpg)
[Daring Bakers] Lime and vanilla savarin
One of the subjects to study for my pastry exam is the savarin. After seeing all the past year's exam texts, I concluded that it is a very unlikely topic for the practical test. And that's basicall
Keywords
- [Daring Bakers] Lime and vanilla savarin
- [Daring
- Bakers]
- Lime
- and
- vanilla
- savarin
- Road to Pastry
- Road
- to
- Pastry
- Savarins
- Christophe Michalak
- Daring Bakers
- Pastry fundamentals
- blog
- recipe
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 www.roadtopastry.com.
Cooking tools:
- Kitchen scale
- Sifter
- Instant-read thermometer
- Mixing bowl
- Stand mixer
- Whisk
- Measuring cup
- Microplane
- Cake pan
- Oven
- Cooling rack
- Saucepan
- Pastry brush
- Refrigerator
- Freezer
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Spoon
- Plate
Ingredients
- Cream (30% fat minimum)
- Zest of 2 limes
- Brown sugar
- Mascarpone cream cheese
- Zest of one lime (freshly grated)
- Bread flour (sifted)
- Salt
- Sugar
- Milk (at around 30° C)
- Yeast
- Eggs
- Unsalted butter (softened)
- Baked savarin
- Apricot jam
- Lime chantilly cream
- Water
- Rhum
- lime zest (freshly grated)
- Mascarpone
- Vanilla bean (split)
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