Social Media

Savarin Recipe

Savarin Recipe

Photos of Savarin Recipe

How To Make Savarin

Preparation: 30 minutes
Cooking: 15 minutes
Total: 45 minutes



For Baba Dough:

  • 6tbspmilk
  • 2tbspwarm water
  • 1tspheaping sugar
  • ¼ozfresh yeast
  • 5tbspbutter,slightly softened
  • cupflour
  • 1tspsalt
  • 3eggs

For Syrup:

  • cupsugar
  • 1tbsprum
  • 1tbsporange liqueur
  • 2cupwater

To Finish the Dish:

  • 2cupstrawberries
  • 1tbsphoney
  • 1cupcreme fraiche


  1. In a small saucepan, heat 6 tablespoons of milk and 2 tablespoons water until just slightly warm. Pour into a bowl with 1 heaping teaspoon of sugar, whisk to dissolve. Add fresh yeast and whisk to break up and dissolve the yeast.

  2. Pour into a standing mixer bowl with the paddle attachment. Turn on low, add 5 tablespoons melted butter. Add the flour and salt and mix just until it comes together.

  3. Raise the speed to medium, add the eggs, one at a time, and mix until it becomes elastic and smooth.

  4. Turn dough into a bowl, cover with a damp tea towel, and let it rest and proof for 10 minutes. Punch down and allow to rise another 5 minutes. The dough should not proof too long, or the savarins will become crumbly.

  5. Preheat oven to 400 degrees F.

  6. Butter each savarin ring. Using a finger, schmear baba dough in the ring to fill it up half way, using about 1 ounce of dough.

  7. Let the dough rise until it reaches the top of the ring. This will take about 30 minutes. Bake the savarins for 15 minutes. Let the cool in their rings then turn them out.

  8. To prepare the syrup, place all the ingredients in a saucepan and bring to a boil. Dip the savarins in the syrup then place them in a rectangular pan and drizzle more syrup over them.

  9. Cover and let them soak overnight. Add more syrup the next day if they’ll absorb it.

  10. To serve, cut up the strawberries and stir the honey into the creme fraiche. Serve the savarin on a plate with a spoonful of strawberries and a large dollop of honey-creme fraiche.

  11. If desired, put the leftover syrup in a decorative bottle and pour more of it over the dessert while serving.


  • Calories: 856.03kcal
  • Fat: 30.16g
  • Saturated Fat: 17.11g
  • Trans Fat: 0.59g
  • Monounsaturated Fat: 8.09g
  • Polyunsaturated Fat: 2.02g
  • Carbohydrates: 133.00g
  • Fiber: 3.48g
  • Sugar: 88.35g
  • Protein: 12.96g
  • Cholesterol: 189.50mg
  • Sodium: 674.26mg
  • Calcium: 135.50mg
  • Potassium: 354.89mg
  • Iron: 1.73mg
  • Vitamin A: 282.68µg
  • Vitamin C: 45.22mg
Share your thoughts and experiences with making Savarin in the Baking and Desserts forum. Let's discuss tips, techniques, and variations for crafting this classic French cake!

Was this page helpful?

Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!