Savarin Cakes Glazed with Blanche de Chambly and Quelque Chose
Ingredients
Savarin Cakes
- 2 egg yolks
- 1/4 cup sugar
- 1 tbsp. 2% milk
- 1/3 cup all-purpose flour
- 2 tsp. baking powder
- 1 packet quick rising yeast
- 2 egg whites, stiffly beaten
Blanche de Chambly Maple Syrup Mix
- 6 oz. Blanche de Chambly beer
- 1/3 cup maple syrup
- 1/4 cup orange juice
Quelque Chose Sauce
- 1 tbsp. butter
-1/2 cup maple syrup
-1/2 cup orange juice
- 1 small (14 oz) can Bing cherries, drained (reserve juice)
- 3/4 cup Quelque Chose beer
- 1 tbsp. cornstarch stirred into a bit of water
Assembly
- 2 cups vanilla ice cream
- Mint leaves to garnish
Directions
Savarin Cakes
Preheat oven to 350°F. Beat egg yolks and sugar in a bowl using an electric mixer. Slowly add milk, flour, baking powder, and yeast. Mix well. Add stiffly beaten egg whites and fold in with a spatula. Pour into a greased miniature muffin pan and bake 12 to 15 minutes. Let cool 5 minutes, then remove from muffin pan and set aside on a wire rack.
Blanche de Chambly Maple Syrup
Bring beer, maple syrup, and orange juice to a boil and reduce by half. Brush Savarin cakes lightly with syrup. Cover with plastic wrap and store in refrigerator.
Quelque Chose Sauce
Melt butter in a saucepan. Add maple syrup, juice from cherries, and beer. Simmer until reduced by half, skimming as necessary. Thicken sauce with cornstarch and add cherries.
Assembly
Just before serving, cut each cake in half. Place a dollop of ice cream on each bottom half and cover with top half. Serve two cakes per person and drizzle with Quelque Chose sauce. Garnish with mint leaves.
Source: Chef Ronald Marcotte
