Savarin Paste (Pâté Savarin)

Savarin Paste (Pâté � Savarin) recipe

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Calories: 1835


  • 8 oz strong flour
  • 1 ozyeast
  • 2 1/2 floz water
  • 3 eggs
  • 3 1/2 oz melted butter
  • 1 oz castor sugar
  • pinch salt


  • Sift the warmed flour into a warm bowl.
  • Dissolve the yeast and sugar in the water, which has been heated to 35°C.
  • Make a well in the centre of the flour and add the dissolved yeast. Mix in just enough flour to make a light batter and dust a little of the flour over the top.
  • Cover with a cloth and allow to prove in a warm place until the ferment breaks through the flour
  • Break in the eggs and mix to a smooth dough. Add the salt, sugar and butter, then mix to a smooth and elastic dough.
  • Allow to prove covered with a cloth in a warm place until double its size.
  • Half-fill greased and floured savarin moulds and allow to prove again until it reaches the top of the moulds.
  • Bake in the oven at 235°C for 25-30 minutes until cooked. Remove from the moulds, place onto a cooling rack and allow to cool completely before using.


makes 2 x 15 cm savarins
Calories: 1835 kcal
Carbohydrates: 202 g
Protein: 41 g
Fat: 95g
Saturated Fat: 55 g
Trans Fat: 3 g
Cholesterol: 704 mg
Sodium: 904 mg
Potassium: 449 mg
Fiber: 6 g
Sugar: 29 g
Vitamin A: 3192 IU
Calcium: 134 mg
Iron: 13 mg
Dishes Bread
Cuisine French
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