Savarins Recipe

Ingredients for Savarins

WHEN you want a dessert that is "different"--something for special occasions--serve Savarins made after this recipe.
It is a dessert highly esteemed in France.
Dissolve yeast and sugar in lukewarm milk.
Add one-half cup flour.
Beat well.
Cover and set aside in warm place, free from draught, for fifteen minutes.
Then add rest of flour, almonds, butter, eggs unbeaten, one at a time, and the salt.
Beat ten minutes.
Pour into small well-buttered molds, cover and set aside to rise in warm place, free from draught, until double in bulk--about forty-five minutes.
Bake forty-five minutes in moderate oven.
Fill center with whipped cream and serve with a hot sauce made as follows:
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WHEN you want a dessert that is "different"--something for special occasions--serve Savarins made after this recipe.
It is a dessert highly esteemed in France.
Dissolve yeast and sugar in lukewarm milk.
Add one-half cup flour.
Beat well.
Cover and set aside in warm place, free from draught, for fifteen minutes.
Then add rest of flour, almonds, butter, eggs unbeaten, one at a time, and the salt.
Beat ten minutes.
Pour into small well-buttered molds, cover and set aside to rise in warm place, free from draught, until double in bulk--about forty-five minutes.
Bake forty-five minutes in moderate oven.
Fill center with whipped cream and serve with a hot sauce made as follows:
]]]]]
Sauce
1 cup sugar
1/2 cup water
BOIL to syrup--about three minutes--and flavor with orange or lemon juice.