Monday, June 17, 2013

Savarin - TWD: Baking with Julia

Tuesdays with Dorie: Baking with Julia - 34th Installment.  The recipe is Savarin.

I made this for the deadline, but then life got the better of me, and I didn't get around to posting it (dance recital!  high school graduation! collapsing on the couch after dance recital and high school graduation! :-)   I think the delay in my posting also reflects a (gasp!) lack of enthusiasm for this recipe.  It was intriguing to make something truly French, with techniques that are new to me, but it seemed like an odd blend of yeast bread and cake.  It was very interesting to see the texture going from sticky, stretchy goo to puffy dough to very light cake/bread.   I didn't love the texture after soaking with sugar syrup.  I made a strawberry rhubarb mix for the fruit component, and whipped cream is always welcome.  Now that I have time, I'm going to go check out some of the other TWD bakers' blogs to see what everyone did with this.  Did I miss something about how wonderful it could be?  Did mine even turn out the way it was supposed to?
Sticky dough
Puffy and ready to bake

Baked and then soaked with sugar syrup

1 comment:

  1. It looks perfect! I did not care for the texture of this one myself. I did like the flavor though - I used a Cointreau infused soaking syrup and it does make for a pretty presentation. Personally, it is not one I plan on making again.