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Savarine: Put flour and eggs in a bowl.
In another bowl put the milk with dry yeast and sugar, mix and pour over the flour.
Mix the dough with a spoon because it is soft.
Add salt and mix the dough for 5 minutes, then cover the bowl with a clean serving and let it rise for 40 minutes.
When the dough has risen, with the help of two spoons we distribute it in the forms of savarines, greased with oil and lined with flour.
I placed the dough forms in the pan on the stove, then I put them in the oven for 20-25 minutes, until they brown nicely on top.
Let the savarines cool a bit and then take them out of the molds.
Lemon cream: Mix the whipped cream until it hardens, then put it in the fridge.
Put cold milk in a bowl, add powdered sugar and cream powder.
Mix well until it hardens and get a fluffy cream.
Add the whipped cream over the lemon cream and mix lightly with a spatula, then refrigerate.
Syrup: Put the water and sugar in a kettle and let it boil until it melts, then turn off the heat and add the rum essence.
Let cool completely.
Assembly: Cut the cover of the savarins, then soak them well in syrup, fill them with lemon cream, place the lid on and add a little strawberry jam.
Refrigerate until ready to serve.
Enjoy your meal!