Champagne Savarin

Champagne Savarin
Recipe by: Matt Moran

Ingredients - Savarin

  • 25ml milk

  • 1 teaspoon honey

  • 6g dried yeast

  • 3 eggs

  • 150g plain flour

  • Pinch sea salt

  • 50g unsalted butter, diced

Ingredients - Champagne soaking syrup

  • 600ml champagne

  • 500ml water

  • 250g caster sugar

  • 1 vanilla bean, split

  • Baby basil, to serve

METHOD - Savarin

  • For savarin, preheat oven to 170°C and grease and flour 6x9cm savarin moulds.

  • Place milk, honey and yeast in a bowl. Whisk to a smooth paste and whisk in eggs.

  • Place flour and salt in the bowl of an electric mixer, with the motor running at a low speed, add yeast mixture and mix for a few minutes.

  • Remove from the mixer, sprinkle butter over the top of the dough but do not mix in. Cover with cling wrap and leave in a warm place to rise for 40 minutes or until nearly doubled in volume.

  • Mix in the butter with a wooden spoon and transfer dough into a piping bag. Pipe just enough dough to half fill prepared savarin mouldand leave to prove for 20 minutes until dough fills mould.

  • When savarins have doubled in volume, bake for 15-20 minutes or until golden.

METHOD - Champagne Soaking Syrup

  • For champagne soaking syrup, place the champagne, water, sugar and vanilla bean in a large saucepan over a medium heat andbring to the boil, stirring occasionally until sugar is dissolved. Remove from heat.

  • Turn savarins out of moulds and slip into the saucepan of hot syrup. Allow to soak for 2 minutes.

  • To serve, place a savarin in a serving bowl and surround with poached fruit. Garnish with basil, place a scoop of champagne ice cream in the centre of the savarin and serve immediately.