GREAT BLOGGERS BAKE OFF 2016 – WEEK 9 – Patisserie
Contrary to last week, when the Bake Off left me with little inspiration. The latest Bake Off left me much more excited about the challenges. It was a difficult decision which one to use as the inspiration for my Bloggers Bake Off Bake. Firstly, there was the signature challenge – savoury Palmiers. I make those quite regularly as they make easy pre dinner or party nibbles, so that would be easy enough. But then came the technical challenge – a Savarin – which really sold it to me. Not only has it been absolute ages since I made one, I also have a surplus of home-grown apples at the moment, so an Apple Savarin was the obvious choice.
The Savarin was one the the classic dishes I learnt to make at college. I remembered really liking it and making it severeal times at home and I’m pretty sure I made one for dessert for my 21st birthday party. Apart from that I can’t remember when I last made one. It’s funny how, over time, we can forget about making dishes we previously used to enjoy. If this wasn’t a reason to make it again what would be! Besides the final challenge was fondant fancies and although I have made those before, they are fiddly and mine never look that great.
In our garden in Suffolk we have three apple trees: Discovery, which is an early sweet dessert apple which is now over; a Bramley cooking Apple tree; and another one which we call the October apple because it ripens in October and we have no idea what variety it is, beyond that it is a cross between an eating and cooking apple. Needless to say, with three mature trees we have a lot of apples this time of the year and, as a result, I am constantly looking for ways to use them. I’ve used the October apples for this recipe as I wanted the apples to keep their shape when poached. You could use any desert apple, but red skinned one adds a lovely rosy tinge which I think looks so pretty.
The Bake Off contestants had to fill the centre of the Savarin with cream and fresh fruit and decorate it with caramel shards and a chocolate plaque with the word Savarin piped on to it. I have skipped the caramel shards as we didn’t do that at college. In retrospect though they might have been nice with the apple filling. I also dropped the chocolate plaque. The recipe for the Savarin itself was taken from an old Good Housekeeping Book (with no pictures) a book which I was awarded for “showing particular merit in her work in cookery related to nutrition” while at college and which I often turn to for classic recipes when I need them. I updated the recipe to use easy-blend yeast and changed the syrup.
Instead of using a plain sugar syrup, I poached the apples in a wine sweetened with sugar and flavoured with a few cardamon pods and a couple of sprigs of thyme. The fruit is then removed from the poaching liquor and this is used to soak the cooked Savarin. I piled some of the apples into the centre and served the rest separately. A ring of cream around the base of the Apple Savarin completes the dish.
I served it after Sunday roast this weekend and everyone enjoyed it as much as I did.
Step by step Apple Savarin
- 100 g butter softened, plus extra to grease
- 225 g strong plain flour
- 10 g sachet easy blend yeast
- 2 tbsp caster sugar
- ½ tsp salt
- 4 eggs beaten
- 90 ml luke warm milk
- 400 ml white wine
- 150 g caster sugar
- 5 cardamon pods
- 3 sprigs of thyme
- 200 ml double cream whipped
- Grease a deep 2 litre ring mould well with butter. Place the flour in a mixing bowl and stir in the yeast, sugar and salt. Make a well in the centre.
- Add the eggs and softened butter. Beat well for about 3–4 minutes until smooth. You will find it easier to use a stand mixer if you have one.
- Pour the mixture into the prepared tin cover and leave in a warm place. Allow to rise until the tin is almost ¾ full or about 1 hour depending on the ambient temperature.
- Preheat the oven to 200℃ /180℃ fan/gas mark 6. Bake for about 40 minutes or until golden and beginning to shrink away from the sides of the tin.
- While the Savarin is cooking, poach the apples. Core and cut the apple into wedges. Place the wine, sugar, cardamon and thyme in a large saucepan and heat stirring until the sugar has dissolved. Bring to the boil, then a dd the apple wedges.
- Reduce the heat, cover and cook for 5 minutes until the apples are just tender. Remove with a slotted spoon and set aside. Strain the syrup to remove the cardamon pods and thyme.
- When the Savarin is baked, allow to cool in the tin for a few minutes. Prick the base a few times with a skewer and spoon over some of the syrup.
- Then turn out onto a wire rack placed over a tray and spoon the syrup over the Savarin allowing it to soak in. Any that drips on the tray can be re-spooned over. Allow to cool.
- To complete pile some of the apples wedges into the centre and serve the rest separately. Decorate with whipped cream.
Savarin is traditional baked in a decorative ring mould but you could also bake it in a deep round cake. The mixture should fill it by about a quarter before rising.
I’m linking this recipe up to The Great Bloggers Bake Off hosted at Mummy Mishaps
As for the Palmiers. I could not resist making those as well and will be blogging them next:)