Rum Baba (Savarin) - Making and Plating - baking for beginners скачать в хорошем качестве

Rum Baba (Savarin) - Making and Plating - baking for beginners

Fruit Savarin (rhum baba) - baking for beginners. Today we will learn to make a fruit savarin which can be made into any shape, filled with cream, creme patissiere, diplomat and any fruit that you like. This one is reasonably easy to make, the hardest part is piping the stretchy, runny mixture into moulds. Here we are using small savarin moulds but you can use any cake moulds that you may already have or make a large one in a cake tin and just cut out the center. if you make these and they do not rise evenly just trim off the bottom so that they will sit flat on the plate. ________________________________________________ Support me to make more videos by joining my Patreon -   / chefbasics   ________________________________________________ Equipment links Free Amazon prime 30 day trial https://amzn.to/2QBcrCY Free Amazon prime student 6 month trial https://amzn.to/3gGX9ap savarin rings - https://amzn.to/2EsHwqc (a better silicone version) pyrex roasting tin - https://amzn.to/3hxcxYp spatula/spoonula - https://amzn.to/3d9wan2 Metal bowl - https://amzn.to/3d0x5pM piping nozzles - https://amzn.to/31G7MXu piping bags - https://amzn.to/3gl9cul recipe: savarins 125ml (1/2 cup) warmed milk 5g (1/2 tsp) dried yeast 10g (1 tsp) sugar 200g (1 1/2 cups) strong bread/flour 1/4 tsp salt 2 large eggs 50g (1/2 cup) softened butter raspberry coulis 500g (4 cups) fresh or frozen raspberries 100g (1/2 cup) sugar 15ml (1 tbsp) lemon juice stock syrup 300ml (1 1/4 cup) hot water 300g (1 1/2 cup) sugar 15ml (1 tbsp) vanilla extract other ingredients creme chantilly (see link in video), sliced fruits of your choice, a little melted chocolate (optional)