Lemon Savarins

Baking and Desserts | French cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

The original recipe also uses ginger, but I made it without. You can decorate with whipped cream and fruits!

Ingredients

Wheat Flour - 4.4 oz
Salt - ¼ teaspoon
Sugar - 0.9 oz
Farm fresh eggs - 2 pieces
Citrus Zest Mix - 1 piece
Butter - 1.8 oz
Milk - 3 tablespoons
Dry yeast - 1 teaspoon

Step by Step guide

Step 1

Sift the flour with salt into a bowl, then mix in the sugar, yeast, and zest.

Step 2

In a jug or bowl, whisk the eggs with the milk and cooled melted butter. Pour into the dry ingredients and quickly stir with a spoon or mixer until you have a smooth, yellowish batter.

Step 3

Fill the molds halfway with batter and transfer them to a baking tray. Cover with greased plastic wrap and place in a warm spot to rise for 45 minutes, until the batter almost completely fills the molds.

Step 4

Heat 200 ml of water with lemon juice and sugar in a saucepan. Bring to a boil, stirring until the sugar is completely dissolved. Simmer on low heat for about 10 minutes until syrupy. Preheat the oven to 374°F. Bake the savarins for 10–15 minutes. Leave in the molds for 3–4 minutes, then turn them out into a baking dish with sides.