Savarine (Savarins with Whipped Cream)

Scroll down for English recipe

Zilele astea toata lumea a facut savarine. Si eu printre ei. E prima oara cand fac, dar n-o sa ma opresc aici. Prea sunt usor de facut! Reteta am luat-o de pe net, unde circula prin toate blogurile. Nu stau acum sa le enumar, ca sunt multe.

Ingrediente:

• 250 g faina
• 200 ml lapte caldut
• 15 g drojdie proaspata (sau 7g uscata)
• 1 ou
• 1 lingura zahar 
• 3 linguri ulei 
• 2 linguri esenta naturala de vanilie
• 500 g frisca
• 200 ml apa
• 100 g zahar
• putina peltea de gutui

Cum se face:

• Amesteca drojdia cu zaharul si laptele, pana ce zaharul se dizolva.
• Amesteca faina cu oul, uleiul si drojdia
• Adauga esenta si amesteca cu o lingura pana ce toate se omogenizeaza
• Coca  care rezulta e destul de lichida. Las-o la crescut cam 1/2 de ora
• In timpul asta pregateste formele. Sau, daca n-ai forme de savarine (asa ca mine) le poti face in forme de briose. Eu am pus si hartie, dar nu e bine,pentru ca se lipeste si nu se pot scoate savarinele. Mai bine ungeam bine cu unt formele
• Umple formele si mai lasa-le 1/2 de ora la crescut. 
• In timpul asta incalzeste cuptorul la 180 C (mediu) si fa siropul.  Amesteca apa cu zaharul si lasa la foc mic pana ce scade un sfert din lichid. LAsa la racit.
• Coace savarinele cam 10 - 12 minute, pana ce se inrosesc putin deasupra.
• Lasa-le la racit. Cu grija scoate-le din forme si taie putin din partea de sus, ca un capac
• Insiropeaza-le din abundenta cu sirop.Pune cate o lingurita de frisca (sau cat iti place)
• Pune usor capacele peste frisca si unge-le cu peltea de gutui
• Se pastreaza la frigider maxim 2 zile.

English version

These days everyone baked savarins. And I among them. It's the first time I do, but I'll NOT stop here. They are so doable!

Ingredients:

    * 250 g flour
    * 200 ml warm milk
    * 15 g fresh yeast (or 7g dry yeast)
    * 1 egg
    * 1 tablespoon sugar
    * 3 tablespoons oil
    * 2 tablespoons natural vanilla essence
    * 500 g whipped cream
    * 200 ml water
    * 100 g sugar
    * some quince jelly
 
How To:

    * Mix yeast with sugar and milk until sugar dissolves.
    * Mix flour, egg, oil and yeast mixture
    * Add essence and mix with a spoon until well blended
    * Resulting is pretty liquid. Let rise for about half an hour
    * Prepare the molds. If you don't have special molds, just use the cupcake once.Just don't put any cupcake papers (as I did), because you will never be able to take the savarins away from them. Grease well with butter the molds.
    * Fill the forms and let them half an hour to rise.
    * During this heat the oven to 180 C (medium) and make syrup. Mix water with sugar and let simmer until the liquid reduces with a quarter. Allow to cool.
    * Bake about 10-12 minutes until top is golden brown.
    * Let them cool. Carefully remove them from the molds and cut a little of the top as a lid
    * Pour some syrup in each one. sirop. Put a teaspoon of whipped cream (or as you like)
    * Put lids easily over cream and brush them with quince jelly
    * Keep in the refrigerator up to 2 days.