Spicy Savarin with Morel Stuffing

Rating: 4.50 / 5.00 (2 Votes)

Total time: 45 min

Servings: 4.0 (servings)

Yeast dough:

Liquid for watering:

For the morel filling:


For a ring mold of 20 cm ø (about 1 l).

Yeast dough: Mix flour, salt and garlic in a baking bowl. Add butter, egg and yeast mixed with milk. Only now beat with a wooden trowel or possibly work with the dough hook of the hand mixer until the dough is smooth and shiny and throws large bubbles.

Cover and let rise at room temperature for about 1 hour until doubled.

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

Bake: 20 to 25 minutes in the lower half of the oven heated to 200 degrees. Turn out onto a wire rack when slightly cooled.

Prepare the liquid: let both liquids bubble up.

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

Prepare the morel stuffing: fry the morels in the hot clarified butter.

Reduce temperature, add shallots, steam briefly. Extinguish with white wine, add soup, cook a little. Stir in the sauce cream, bring to the boil. Add cress, season.

Serve: Turn out warm savarin onto a platter. Spread morel filling evenly, garnish with cress. Serve immediately.

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

By the way: Did you know that clarified butter is obtained inde

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