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Wholesome Savarin

Yield: Nine 3 ½-inch Savarins or one 11-inch Savarin

Degree of difficulty: Moderate

Prep Time: 1 hour

Bake Time: Approximately 1 hour, 45 minutes (including proofing time)

Total Time: 3 Hours



For the Savarins

2 cups (280 g) Cup4Cup Wholesome Flour

¼ cup + 1 tablespoon (70 g) Brown sugar

1 ½ teaspoons (7 g) Kosher salt

½ packet (4 g) Instant yeast

½ cup + 2 ½ tablespoons (150 g) Milk

½ cup + 1 ½ tablespoons (135 g) Melted butter

2 Large eggs

Vegetable oil spray


For the Macerated Fruit

2 cups (about 200 g) Seasonal fruit or berries cut into small pieces.

¼ cup (50 g) Fine granulated sugar

1 to 2 tablespoons (15 to 30 g) Lemon juice


For the Syrup

2 Cups (454 g) water

2 Cups (400 g) sugar

1 each Vanilla bean (or substitute 1 tablespoon (15 g) Vanilla paste)

½ cup (113 g) Kirshwasser, dark rum, or Grand Marnier etc.


For the Crème Chantilly

7 ounces (200 g) Heavy cream

¼ cup (50g) Fine granulated sugar

1 teaspoon (5 g) Vanilla paste or extract



To prepare the Savarins

  1. Combine all dry ingredients in a food processor (or stand mixer with a paddle attachment) and blend until everything is evenly distributed.
  2. Beat eggs in a small mixing bowl.
  3. Melt butter in a small sauce pot then remove from heat.
  4. Add milk to butter and stir until milk is warm but not hot.
  5. Add milk and butter to the eggs and beat until homogenous.
  6. With the food processor or mixer running, stream liquid into the dry ingredients.
  7. Continue mixing, stopping periodically to scrape sides of bowl, until the ingredients come together into a thick, sticky batter.
  8. Transfer batter to a disposable plastic piping bag and snip the tip so that you have an approximate ¾ inch opening.
  9. Pipe 75 grams (a generous ⅓ cup) into nine savarin molds. We suggest using a silicone savarin mold (ours is a mat with nine, 3-inch savarin molds). If you are using metal molds, spray them with vegetable oil before piping. Alternately, you may pipe dough into a larger 11-inch savarin mold.
  10. Wet the tip of your index finger with water and gently level the surfaces of dough.
  11. Lightly mist the surface of dough with vegetable oil spray then loosely cover with plastic wrap.
  12. Proof dough in a warm location until it doubles in size.
  13. While proofing, preheat your oven to 350°F and begin preparing the macerated fruit, syrup and crème Chantilly.
  14. Bake savarins in the center of oven for about 10 minutes or until a toothpick comes out clean when probed into the center. The 11-inch savarin will take 35 to 40 minutes to bake. Baking times may need to be adjusted if using metal savarin molds or different sized molds.
  15. Once baked, cool for a few minutes then remove and cool on a wire rack for another few minutes until warm but not cold.
  16. For syrup, combine the sugar and water in a small saucepan and bring to a boil.
  17. Cook until the syrup slightly thickens. If you have digital thermometer, cook the syrup to 108°C / 226°F then remove from the heat. Scrape the vanilla bean and add scrapings along with the pod (or add the vanilla paste). Cover and allow to steep for 10 minutes.
  18. Stir in the liqueur and keep covered and warm until needed.
  19. Plunge one savarin at a time into the syrup and allow to saturate for about 30 seconds, drain and set aside in a baking dish.
  20. Once all savarins have been soaked, brush each four or five times with syrup again to allow them to saturate.
  21. When cool, pipe or spoon the Creme Chantilly into the center and garnish with a generous spoon of the macerated fruit. Savarins can be stored in a container with a lid or sealed with plastic warp and stored at room temperature.


To prepare the macerated fruit

  1. Cut fruit into small, bite sized pieces and place in a small mixing bowl.
  2. Add sugar and lemon juice and gently toss to distribute.
  3. Allow fruit to macerate inside the refrigerator until you are ready to serve the savarins.


To prepare the Crème Chantilly:

  1. Combine the ingredients and whip to stiff peaks. If desired, place the Crème Chantilly in a piping bag fitted with a decorative tip. Keep refrigerated until needed.