Spicy Savarin with Morel Stuffing

Look forward to this fine asparagus recipe:

Yeast dough: Mix flour, salt and garlic in a baking bowl. Add the light butter or butter, egg and the yeast mixed with the milk. Now beat with a wooden trowel or work with the dough hook of a hand mixer until the dough is smooth, shiny and has large bubbles. Cover and let rise for about 1 hour at room temperature.

Spoon dough into greased pan, cover and rise again until just below the rim of the pan.

Bake: 20-25 minutes in the bottom half of the oven heated to 200 °C. Turn out onto a wire rack when slightly cooled.

Liquid: Bring both liquids to a boil.

Soak the savarin: Pour half of the liquid into the mold. Place the still warm savarin exactly back into the mold. Prick surface a few times with a toothpick, pour remaining liquid over, keep warm.

Morel stuffing: fry the morels in the hot clarified butter. Reduce temperature, add shallots, steam briefly. Extinguish with wine, add soup, cook a little. Stir in the cream and let it bubble up. Add cress, season.

Serve: Turn out warm savarin onto a platter. Spread the morel filling evenly, garnish and serve on the spot.

Tip: Instead of fresh morels, use 25 g dried morels, soaked, drained.

Can be prepared: Savarin 1 day in vo

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