Lemon Savarins
8 servings
60 minutes
Lemon savarins are a refined delicacy of French cuisine, embodying elegance and tenderness. Their history is linked to the name of Brillat-Savarin, a famous gourmet who celebrated gastronomy. These small airy pastries with a crispy crust soaked in fragrant lemon syrup captivate with their delicate flavor featuring a subtle tang and soft citrus notes. Savarins are perfect for festive tea parties or exquisite desserts, and their ability to absorb syrup makes them especially juicy. They are often served with whipped cream or fruits, creating a harmony of flavors. In every bite lies an echo of French mastery and love for refined sweets.
1
Sift the flour with salt into a bowl, mix in sugar, yeast, and zest.
- Wheat flour: 125 g
- Salt: 0.3 teaspoon
- Sugar: 25 g
- Dry yeast: 1 teaspoon
- Lemon zest: 1 piece
2
In a jug or bowl, beat the eggs with milk and cooled melted butter. Pour into the dry ingredients and quickly mix with a spoon or mixer until a uniform yellowish dough is obtained.
- Chicken egg: 2 pieces
- Milk: 3 tablespoons
- Butter: 50 g
3
Fill the molds halfway with dough and place them on a baking sheet. Cover with oiled plastic wrap and place in a warm place to rise for 45 minutes, until the dough almost completely fills the molds.
4
Heat 200 ml of water with lemon juice and sugar in a saucepan. Bring to a boil, stirring until the sugar completely dissolves. Simmer on low heat for about 10 minutes until syrupy. Preheat the oven to 190 degrees. Bake the savarins for 10-15 minutes. Leave in the molds for 3-4 minutes, then turn into a baking dish with edges.
5
Heat the syrup and pour it over the hot products. Let it cool, regularly pouring syrup from the mold until fully absorbed.