Savarin pans are donut-shaped molds for creating cakes that are bowl shaped with a creamy surprise in the middle. These yeast cakes are typically soaked in rum and have a cream, fruit or Chantilly filling in the center.
The cake is said to have been originally created by Jean Anthelme Brillat-Savarin, who many consider to be one of the founding fathers of gastronomy. Since it is a yeast-based cake, a Savarin cake will need to be given time to rise in the oven before it is actually baked. Fill the mold just over halfway and let it rise just to the top. Be sure to secure a thick sheet of baking paper to the top of the pan to prevent the contents from spilling over the sides, not only creating a mess in your oven, but also effectively ruining your cake.
Once out of the oven, remove the cake from the pan and drizzle your warm syrup (whether it contains rum or not is at your discretion) over the top of the cake. Some cook’s like to sprinkle a dusting of confectioner’s sugar over the top of the cake, but it is purely optional.
Once cooled, the center of the cake can be filled with a thick cream for a more decadent treat or freshly cut fruit for a healthier alternative. Try this baking supply in your home kitchen or professional bakery and be delighted with consistent results.