Description
Cake mould
Technical
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.
Science
Primary Reaction
Maillard Reaction
Sensory Profile
Aroma ()
Wine Analogy
Similar to the aromatic complexity of a well-aged Madeira wine
Coffee Analogy
Comparable to the deep caramel notes of a dark roast espresso
Perfume Analogy
Evokes the warm, sweet base notes of an amber-based oriental perfume
Culinary Applications
Dietary
Molecular Pairing
Key Compounds Produced