Ingredients
Pre-dough
whole milk pasteurized
baker’s yeast
wheat flour 400
Savarin batter
pre-dough
whole milk, pasteurized
baker’s yeast
sugar
eggs
egg yolks, pasteurized
wheat flour 400
table salt
butter, melted
Peach-lemon balm syrup
water
peach purée, red
orange juice
sugar
canned peach halves
lemon balm
Peach-lemon balm coulis
peach purée, red
sugar
yellow pectin
glucose syrup
sorbitol, liquid
sugar
citric acid, liquid (1:1)
lemon balm, finely chopped
Additional ingredients
canned peach halves, diced
lemon balm leaves, whole
Production
Pre-dough
Mix the milk, fresh yeast, and flour together. Allow to ferment until mature.
Savarin batter
Combine the pre-dough, milk, yeast, sugar, eggs, egg yolks, and flour. Mix until combined. Add the salt toward the end of mixing, then gradually incorporate the melted butter. Continue mixing until the batter is smooth and elastic.
Filling the molds with savarin batter
Deposit 10 g of savarin batter into each cavity of the mini Gugelhopf molds (Flexipan 1259-L10, Ø 4 cm). Cover with plastic wrap and allow to proof at room temperature for 20–30 minutes.
Baking
Place a sheet of baking paper and then a tray on top of the silicone mold to ensure the savarins have flat bottoms. Bake in a convection oven at 190°C for 12–15 minutes.
Peach-lemon balm coulis
Warm the peach purée. Mix the first portion of sugar with the pectin, add it to the purée, and bring to a boil. Add the glucose syrup, sorbitol, and remaining sugar. Heat the mixture to 100°C. Finally, add the citric acid and chopped lemon balm.
Peach-lemon balm syrup
Bring all ingredients to a boil. Remove the peach pieces and lemon balm.
Soaking the savarins
Keep the syrup warm at 60°C. Allow the savarins to soak in the syrup until they reach the desired size. Remove them with a ladle and allow them to drain.
Finishing the savarins
Fill each cavity with 2.5 g of peach-lemon balm coulis. Arrange the diced peach pieces and lemon balm leaves on top.
Evaluation