Iñaki Mayor, the man behind Jaleo en la Cocina is the perfect person for the job as a quick glance at his Instagram will prove. His passion for cooking and baking shines through his creations and photography that’s just about good enough to devour. Downloadable food and gin can’t come soon enough…
We asked Iñaki if he would prepare a special treat, and before too long a savarin recipe appeared. Whilst the French sponge cake usually calls for rum, Iñaki knew the citrus notes within the dessert would match perfectly with Brockmans Gin, bringing out our blackberry and bluberry flavours. The smell within your kitchen will be intoxicating, so bake with caution. We recommend sipping a Hot Ginger Toddy with your dessert.
Brockmans Gin Savarin
By Iñaki Mayora
For the savarin
- 10 g. fresh yeast
- 150 ml. whole milk
- 250 g. wheat flour
- 5 gr. salt
- 3 large eggs
- 20 gr. white sugar
- 150 gr. Buttercream (room temperature)
For the syrup
- 450 ml. water
- 300 g. sugar
- Juice from one orange
- 100 ml. Brockmans Gin
- 200 ml. double cream
- 2 tablespoons vanilla paste
- 60 g. white sugar
To prepare the dough, pour the yeast in milk until it’s completely dissolved.
In a large bowl, mix the flour with salt, eggs, and sugar along with the yeast and milk mixture. Use the hook accessory of an electric beater for approximately 10 minutes until the dough resembles a thick sauce. Cover the bowl and leave it in a warm corner, allowing no air to pass through. Leave for 45 minutes until the dough has risen.
Add the buttercream. Ensure that it is soft. If it still needs to soften, simply wait as it shouldn’t be heated in the microwave or over a stove.
Knead the dough once more with the hook accessory for 15-20 minutes. You should be able to scoop up the dough and spoon it out.
Grease your moulds with a non-stick cooking spray. Fill the moulds halfway, and if necessary use a spatula to smooth the base of the savarins. Leave them in a warm place for at least an hour or until the volume has doubled. When they’re ready, put them in the middle of the oven at 180ºC and bake for 40 minutes. If you notice the top of the savarins getting too brown, cover them with kitchen foil. Once done, let them rest in the moulds for 10 minutes.
While waiting prepare the syrup. In a pan, mix the sugar and water and bring it to a boil. Let it boil for a few minutes before removing from the stove and adding Brockmans Gin and orange juice. Let it cool.
Remove the savarins from their moulds. Using a spatula, gently coat the savarins in the syrup. Let them soak well and chill over a rack.
To prepare the Chantilly cream, whip the double cream and vanilla at medium to high speed. When it begins to foam, add the sugar by the spoonful. Keep whipping until it’s creamy.
Decorate the savarins with the star nozzle on a piping bag. Crown with blueberries, blackberries and oranges.