A savarin is nothing but a large-size baba. Because it uses a yeast dough, it is more like a bread than a cake. On its own its extremely dry and tasteless, thus it needs a sugar syrup with liqueurs to bring it to life. Rum is the general liqueur but for this Savarin with White Peaches, kirsch, peach schnapps, and brandy are preferable choices.
The good news in making this recipe is that you can (and should) bake the savarin at least a day ahead of when you plan to serve it. In fact, it can be sealed in a plastic bag and frozen for several days. It makes a very impressive dessert.
The Savarin
Sift the flour into the bowl of a stand mixer equipped with a dough hook. Dissolve the yeast in 3 tablespoons of warm water. Make a well in the flour, pour in the yeast, and mix with your finger.
Mix the yeast into the flour.
Add 1 egg and start the mixer on medium-low speed. Begin pushing the flour with a spatula into the center of the bowl.
Add the first egg.
When well mixed, add the remaining 2 eggs one at a time, continually pushing the flour toward the center.
Add the remaining eggs.
Gradually add 2 more tablespoons of warm water continuing to beat until the dough is smooth. If it’s not yet smooth, you may need to add a bit more warm water. Remove the bowl from the mixer, dust the top with a little flour, cover with a damp kitchen towel, and let the dough rise in a warm place for 1-2 hours until it doubles in size.
Dust the dough with flour.
Mix the sugar and salt with 1 tablespoon of warm water. Return the bowl to the mixer and add the dissolved salt and sugar. Turn the mixer up to medium-high speed to knead the dough for 15-20 minutes. The dough is ready when it gathers around the hook and begins to clean away from the sides of the bowl. It’s possible that you may need to add a bit of extra flour if the dough is too soft.
Beat the dough until it forms a mass.
Turn the mixer down to medium-low and add the remaining amount of water. The amount of water may require some adjustment. You should end up with a very soft, sticky dough at this point.
On a piece of wax paper, smear the room-temperature butter with the heel of your hand.
Smear the softened butter.
Take 1⁄3 of the dough from the mixer, place it on the counter, and spread the softened butter over it. Fold over the dough and continue to mix with the heel of your hand until well combined and smooth.
Combine the butter and 1/3 of the dough.
Return this to the remaining dough in the mixer and mix at high speed until the dough is completely smooth and homogenous.
Butter a ring mold very well to prevent sticking, and pour the dough into the mold, smoothing it out as much as possible.
Scoop the dough into the ring mold.
Let the dough rise uncovered in a warm place until the dough reaches the top of the pan, 1-2 hours. Don’t allow it rise more than a little above the top of the mold or it will lose its rising power. Place a heavy baking sheet on the middle rack of the oven and preheat to 400°. Insert a cylinder of aluminum foil in the hole of the pan to help the sides rise evenly.
Place a foil cylinder in the hole.
Place the pan in the oven on the baking sheet, and reduce the temperature to 375°. Bake for about 25 minutes until the the top is browned and firm to the touch. Remove from the oven and let stand 5 minutes.
Cool the baked savarin in the pan.
Place the rack over the mold and reverse. If possible, let the savarin sit for a day uncovered to make it less fragile and better able to absorb the syrup.
Reverse the savarin puffed-side-down.
The Syrup
Place 1 1⁄2 cups of sugar in 3 cups of water, and bring to the boil, stirring until the sugar is completely dissolved. Remove from the heat and cool to lukewarm, then stir in the chosen liqueur or mixture of liqueurs. You may wish to use more or less liqueur to suit your own taste. Prick the puffed side of the savarin with a cake tester or toothpick to help absorb the syrup.
Prick the puffed side of the savarin.
Place the savarin puffed side down in a deep pan with a rack in the bottom. Pour the syrup over the savarin, and allow it to stand for 1⁄2 hour, basting it frequently with the syrup. Grabbing the savarin by the rack, reverse it onto a plate or another rack to let it drain. Then carefully reverse the savarin onto a serving plate. Treat the savarin gently at this point because it becomes very fragile after being soaked. It should be served puffed-side-down.
The Glaze
Sprinkle the savarin with more drops of liquor. Then warm the apricot jam in a small pan, and brush it evenly over the savarin until it glistens. Cut the cherries in half and place them evenly on the top of the savarin or wait until the savarin is filled to place the cherries.
The glazed savarin.
The Filling
I like to use white peaches but feel free to use the yellow ones. Select peaches that are ripe but firm. Cut a small cross in the bottom of each peach and gently place them in a pot of boiling water for about 10 seconds. Remove and peel the peaches.
Peel the peaches.
Slice in half, remove the pits, and cut into 1⁄4-inch slices. Place the slices in a pan of cold water in which you’ve squeezed half of a lemon. The acidulated water will keep the peaches from turning brown. If the peaches aren’t sweet enough, sprinkle a little sugar over the slices.
Plunge sliced peaches in acidulated water
Whip the cream with the powdered sugar and vanilla. Place a thick layer of whipped cream in the hole of the savarin. Drain the peaches, and layer them over the whipped cream. If you have too many peach slices, serve the extras on the side. Finish with a dollop of cream on top of the peaches.
Serve the Savarin with White Peaches immediately.
