The work is the same as in the preceding case, in every particular, except in regard to the amount of butter, which in this instance is only half as much; in regard to the amount of sugar, which should only be just sufficient to ensure the colouring of the paste; and finally in regard to its firmness, which should admit of the paste being worked with a rolling-pin.
[700]
][2371—SAVARIN PASTE]
Quantities: One lb. of flour; twelve oz. of butter; one-half oz. of very dry, fresh yeast; eight eggs; about one-third pint of milk; one-half oz. of salt, and one oz. of sugar.
Procedure: Savarin paste may be prepared in several ways; but the one given below is as simple and expeditious as could be desired.
Sift the flour into a basin (or a round wooden bowl, better suited to the work); hollow it out; add the yeast, and dissolve the latter by means of tepid milk, stirring slightly with the tip of the finger.
Add the eggs; mix the whole; work the paste by hand for a few minutes; detach those portions of it which have adhered to the side of the utensil, and add them to the whole.
Distribute the softened butter in small quantities over the paste. Cover, and place in a temperate room until the paste has grown to twice its original bulk. Then add salt; knead the paste, that it may thoroughly absorb the butter, and pat it briskly until it is sufficiently elastic to be taken up in one lump.
At this stage add the sugar, and work the paste again that the former may thoroughly mix with it. The sugar should only be added at the close of the operation; for, since it impairs the cohesiveness of the paste, it would render the latter much more difficult to work were it added at the start.
THE USES OF THIS PASTE
If it be for Savarins with syrup, it is customary to sprinkle the previously-buttered moulds with slightly-grilled, chopped or splintered almonds. Take the paste in small quantities at a time, and line the moulds with it to the extent of one-third of their height.