What is a Savarin?
At www.epicurious.com, it is defined:
savarin
[SAV-uh-rihn, sa-va-RAN ]
This variation on the BABA is made without raisins and baked in a large ring mold. Named after Brillat-Savarin, a famous 18th-century food writer, this rich yeast cake is soaked with rum-flavored syrup and filled with PASTRY CREAM, crème CHANTILLY or fresh fruit.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
And, so of course...there must be "savarins" in my line of sweet handsewn confections which I call "Faux Gateaux Patisserie"!! This one is whipped up with needle and thread from fabric that is like a rich chocolate glaze, whipped cream, and topped off with a glass bugle-beaded wirestemmed cherry of Czech glass. It is nestled on a base of "whipped cream" and chocolate and embellished with handsewn glass beads and tiny chocolate-colored vintage sequins.
Like many of my creations, it also has a secret compartment for small personal treasures or perhaps a sweet lovenote. It is now in a personal collection and I continue to create savarins which are all one-of-a-kind and signed and dated in gold ink on the bottom.
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