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Le Chaudron recipe
Savarin aux fruits rouges
Rum savarin with berries
⏱ 75 minServes 8Medium360 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
250 g (9 oz)flour
4eggs
80 g (3 oz)soft butter
40 g (1½ oz)sugar
1 packet8 g packet of baker’s yeast
300 ml (1¼ cups)rum syrup
300 g (11 oz)red berries
- 250 g (9 oz) flour
- 4 eggs
- 80 g (3 oz) soft butter
- 40 g (1½ oz) sugar
- 1 packet 8 g packet of baker’s yeast
- 300 ml (1¼ cups) rum syrup
- 300 g (11 oz) red berries
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Mix the flour, sugar, yeast and eggs and knead vigorously for 10 minutes.
- Work in the soft butter and let rise for 1 hour until doubled.
- Spread in a buttered savarin mold and let rise 30 minutes more.
- Bake at 180°C (350°F) for 25 minutes and unmold while warm.
- Ladle the hot rum syrup over until well soaked.
- Fill the center with berries, drizzle with syrup and serve chilled.
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