What You Need to Know
The savarin mould is a large ring shaped mould, designed originally with an accompanying gâteau recipe in mind. It was created by the Julien brothers, Parisian pastry chefs who owned Julien Frères, a respected pastry shop in Paris in the mid 19th century. The name Savarin is given in honour of Jean Anthelme Brillat-Savarin, the famous French gourmet, who gave Auguste Julien the recipe for the rum syrup used in the original Savarin Gâteau. In modern times, however, the moulds are used for many preparations, sweet and savoury, including meat, seafood, and vegetable dishes, as well as cakes, breads, mousses and jellies.
Steps
- 1.
Savarin au Rhum (France): Traditional ring-shaped yeast cake soaked in rum syrup
- 2.
Bundt cake (Germany/USA): Adaptation for rich, dense cakes with decorative fluted design
- 3.
Timpano (Italy): Used for baking elaborate pasta-filled dome dishes
The Science
Primary Reaction
Maillard Reaction