Mini Lemon and Plum Savarin

Week 8: Patisserie Week – Savarin

It’s semi-final week, and I’ve been away, so this post is really quite late (photos to follow – sorry)

A ‘high end’ desert, the Savarin is a yeast leavened sponge saturated in alcohol based syrup, usually served with cream and fruit.  Paul’s Savarin was exactly this.  His orange sponge based covered in tropical fruit salad, Chantilly cream, chocolate and caramel shards immediately got my back up.

  • First of all, I just didn’t want a massive dessert which is impossible to share with anyone outside my household.
  • Secondly, I really don’t want to be buying the entire fruit aisle at the supermarket, at great expense for a scattering across the top of my cake
  • Paul’s Savarin is Orange based & soaked in Cointreau, but I’ve got a tree full of lemons and bottles of home made booze desperate to be used
  • We’ve got another recipe which uses a huge amount of chocolate – don’t get me wrong I love chocolate but I’ve found indicative quantities for chocolate from this series of GBBO have been hugely over the top, to the point where I’ve had to through half batches of ganache in the bin 😦
  • …and finally, I’d need to buy a Savarin mould or bundt tin, and have no real desire to go out and buy one

I appreciate this is a competition, but at the need of the day I’ve got to eat all of these, so some changes were called for, so here’s my recipe of mini Lemon and Plum Savarins

So, my ‘mini lemon savarin’ are baked in muffin trays and soaked in home made plum liqueur before being topped with a little fruit and Chantilly cream, with crystal clear caramel shards.  These can be assembled on demand, with all the key parts waiting in the fridge until needed…

Of course, you can use any spirit base for the syrup – in fact you may notice that this interpretation isn’t that far away from a Rum Baba…


Makes about 15 muffin sized mini desserts


For the Savarin

  • 5g Salt
  • 350g Plain Flour
  • 50g Sugar
  • 10g Yeast
  • 50ml Milk
  • 6 Eggs
  • Butter, diced, room temperature
  • zest of 2 Lemons

For the Syrup

  • Juice of 2 Lemons
  • 300g Sugar
  • 125ml Water
  • 125ml Plum Liqueur (or spirit of your choice)

For the Caramel

  • 60ml Water
  • 100g White Sugar

For the Chantilly Cream

  • 250ml Whipping Cream
  • 1 tsp Vanilla extract
  • 2 tsp Icing Sugar

Fresh fruit of your choice to top


  • Make the Savarin batter by adding the salt, flour, sugar and yeast to a mixing bowl with the milk and eggs. Beat for a few minutes until smooth then add the butter and lemon zest.  Beat again until the mixture is smooth
  • Cover the batter with clingfilm and leave to rise for about an hour
  • Make the syrup by mixing the sugar, lemon juice and water in a pan.  Bring to the boil and simmer until all of the sugar has dissolved, then add the liqueur and set aside to cool
  • Make the Caramel by adding the sugar and water to a pan.  Heat gently without out stirring until the sugar has dissolved, then bring to a rolling boil.  Carefully allow to caramelise by heating to 170oc (sugar thermometer recommended). Do not stir or the  caramel will crystallise!  Pour onto a sheet of silicon sheet and set aside to cool, then break into shards
  • Make the Chantilly Cream by whipping the cream with the vanilla and sieved icing sugar until thick.  Refrigerate until needed
  • Heavily butter a muffin tray and spoon in the savarin batter.  No more than ⅓ – ½ full maximum!  Cover with clingfilm and set aside to rise again for another hour
  • Bake in a preheated oven, 160oC fan for about 15-20 minutes.  They should be golden brown on the top, but the edges will be darker in the tin
  • Carefully run a palette knife around each savarin ‘muffin’ to loosen from the tin.  When cool enough to handle remove from the tin
  • Put a tablespoon of the syrup not the bottom of each hole in the muffin tin, then return the savarin to soak up the syrup from the bottom.  Spoon the rest of the syrup over the top.  Set aside to cool and soak
  • At this point all of the component parts have been made and can be kept in the fridge for a couple of days until needed, when they can be assembled on demand
  • To assemble, turn the savarin onto a serving plate, flat side upwards (you may need to trim a little off the top to make it stand flat)
  • Pipe the Chantilly cream over the top and sprinkle with fruit of your choice



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