Savarin Chantilly

INGREDIENTS:

1 package dry yeast
¼ cup water
½ cup milk, scalded
⅓ cup soft butter or margarine
¼ cup sugar
½ teaspoon salt
2 cups sifted all-purpose flour
1 egg
Savarin Syrup
Apricot Glaze
Cream Chantilly

 

INSTRUCTIONS:

Soften dry yeast in warm water. To hot milk, add butter, sugar, and salt; stir till butter melts. Cool to lukewarm. Stir in ½ cup of the flour. Beat in egg and softened yeast. Add remaining flour. Beat vigorously 5 to 7 minutes. Cover; let rise in warm place till double (about 1¼ hours).

Stir down batter and spoon into well-greased 6 cup ring mold. Cover, let rest till almost double (about 45 minutes). Bake in moderate oven (350 degrees) 35 minutes or till done and top is nicely browned. Cool 5 minutes and remove from mold.

Prick top of Savarin in several places and gradually drizzle with Savarin Syrup; let stand about 30 minutes, basting frequently to soak well. Now brush entire surface with warm Apricot Glaze. Trim top with blanched almonds, candied cherries, citron. At serving time, fill center with Creame Chantilly. Makes 14 servings.

Savarin Syrup:
Combine 1 cup sugar and 2 cups water; bring to boiling. Remove from heat and cool to lukewarm. Stir in ½ cup kirsch, rum or cognac.

Apricot Glaze:
Heat and stir one 12-oz. jar (about 1¼ c.) apricot preserves; sieve. Brush over Savarin.

Cream Chantilly:
Whip 2 cups whipping cream with 2 tablespoons confectioners' sugar and 2 teaspoons vanilla.