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Savarins Recipe

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    Source: recipes.lovetoknow.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsB1, B2, B3, B6, B12, H, D, E
    MineralsSelenium, Zinc, Copper, Natrium, Fluorine, Chromium, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. for Savarins Recipe

    2. 1 cake

    3. FLEISCHMANN'S

    4. YEAST

    5. 1/2 cup milk, scalded and cooled

    6. 2 tablespoons sugar

    7. 2 cups sifted flour

    8. 3/4 cup almonds, blanched and shredded

    9. 1/2 cup butter, melted

    10. 4 eggs

    11. 1/4 teaspoon salt

    Instructions Jump to Ingredients ↑

    1. WHEN you want a dessert that is "different"--something for special occasions--serve Savarins made after this recipe.

    2. It is a dessert highly esteemed in France.

    3. Dissolve yeast and sugar in lukewarm milk.

    4. Add one-half cup flour.

    5. Beat well.

    6. Cover and set aside in warm place, free from draught, for fifteen minutes.

    7. Then add rest of flour, almonds, butter, eggs unbeaten, one at a time, and the salt.

    8. Beat ten minutes.

    9. Pour into small well-buttered molds, cover and set aside to rise in warm place, free from draught, until double in bulk--about forty-five minutes.

    10. Bake forty-five minutes in moderate oven.

    11. Fill center with whipped cream and serve with a hot sauce made as follows: ]]

    12. Sauce 1 cup sugar 1/2 cup water BOIL to syrup--about three minutes--and flavor with orange or lemon juice.

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