Savarin

Flour- 250 gm

Yeast – 10 gm

Sugar – 20 gm

Salt- 4 gm

Eggs – 250 gm

Clarified Butter – 75 gm

Pastry Cream

Milk – 250 ml

Egg yolks- 40 gm

Sugar- 50 gm

Vanilla Bean – ½

Cornflour -15 gm

Flour – 15 gm

1) Boil milk with vanilla bean

2) Mix flour,Cornflour ,Sugar and egg yolks .

3) Pour the above mix into milk.

4) Cook it over the stove.

5) Once cooked pour it in the clean container.

6) Chill it in a blast chiller.

7) Whisk all dry ingredients with egg for 15 min.

8) Put the melted butter on top.

9) Leave it to prove and then whisk the mix again .

10) Prove it again and then bake it in the buttered mould at 180 C for 12 min. .

11) Cool it down, sandwich it with pastry cream and fill the with Chantilly on top and decorate it with fruits.