Named for one of France's most celebrated lover of good food, Brillat-Savarin, and first baked in the mid-nineteenth century! A delicious french pastry with multiple uses.
For the dough --1 recipe Baba dough, made without raisins and allowed to rise once
  • 6 tablespoons warm water (about 100°F)
  • 11/2 teaspoons active dry yeast
  • 1 teaspoon sugar
  • 1 large egg, at room temperature
  • ¾ cup all-purpose flour
  • 2 tablespoons unsalted butter, cut in fourths, at room temperature
Clarified unsalted butter, for brushing the mold
For soaking and assembling:
  • 1 recipe soaking syrup (2 cups water, 1 cup sugar)
  • A few tablespoons raspberry purée
  • 2 cups assorted fresh berries, such as blueberries, blackberries, and sliced strawberries
  • Sugar
  • 3 tablespoons poire (pear) eau-de-vie
  • Whipped cream
  1. To make dough, pour water into a bowl and sprinkle yeast and sugar over it. Add egg and mix. Put flour in a mixer fitted with a paddle attachment and add yeast mixture. Mix on low until blended. Beat until smooth on medium-low, about 8 minutes. Add butter and beat on low until the butter is absorbed. Remove bowl from mixer and cover with plastic wrap. Let rise for 15 minutes.
  2. Brush a ring mold with clarified butter and fill with dough. Cover mold and let rise 30 minutes, or until dough fills mold. Position a rack in upper third of oven and preheat to 350°F. Put savarin on parchment-lined jelly-roll pan and bake 20 minutes, until golden. Unmold onto cooling rack and cool completely.
  3. Bring soaking syrup to boil and turn off heat. Place cooling rack over a parchment-lined jelly-roll pan. Spoon hot syrup over savarin, a few tablespoons at a time, soaking pastry until it cannot hold any more. Leave savarin on rack until cool.
  4. Put about 2 teaspoons of water into a sauté pan, add the raspberry purée, and warm the sauce. Add ½ to 1 cup assorted berries. Sugar to taste and bring to a boil. Add 1 cup berries, and stir gently. Remove from heat and cool slightly. Transfer savarin to serving plate and drizzle with eau-de-vie. Fill center of savarin with whipped cream and top with warmed, saucy berries. Spoon whipped cream into a pastry bag fitted with a ¼-inch star tip, and pipe a ring of rosettes around the base. Serve immediately.
Recipe by contributing baker, David Blom and featured in Baking With Julia cookbook.

A savarin can be served with just a dollop of whipped cream, a fruit puree', or decorated with fresh fruits.

Savarin mold - If you do not have a savarin mold, a Bundt will work. This recipe makes 8 mini-savarin or one medium size made in the Bundt pan.
Recipe by Pray Cook Blog at