Written by FDM

How about we treat ourselves for a sweet dessert straight out of our childhood memories? for the delight of our readers, Gaby restaurant’s chef Laurent Amel is sharing with us its Savarins recipe.

(For 8 individual Savarins)

– 250 g of flour
– 75 g of butter
– 5 cl of milk
– 5 g of fine salt
– 25 g of baking yeast
– 15 g of sugar
– 4 eggs

The sirup
– 1/4 water
– 120 g of sugar
– 1/4 lemon zest
– 1/4 orange zest


With a mixer: mix flour, salt, and sugar. Mix the yeast in lukewarm milk, then pour over the mixture (flour, salt and sugar). Then add the eggs one by one. When the dough is homogeneous, add the melted butter. Let stand 40 minutes under a damp towel (do not put in the fridge).

Fill the individual molds 3/4 full. Bake at 180 ° for 30 minutes, thermostat 6. Unmold the hot cake and immediately imbibe it with the hot syrup prepared in the meantime, using a small ladle

Syrup: bring to the boil for 2 to 3 minutes: water, sugar, orange and lemon zest.