Paul Hollywood showcased his delicious Savarin with Chantilly cream dessert for today’s technical challenge on The Great British Bake Off.
The ingredients for the savarin are: 350g plain flour, 50g caster sugar, 10g instant yeast, ½ tsp salt, 3 tbsp milk, 6 free-range eggs, 180g unsalted butter, at room temperature, cubed, plus extra for greasing, 1 large orange, finely grated zest and segmented fruit and 1 large unwaxed lemon, finely grated zest only.
For the syrup: 300g caster sugar, 1 large lemon, juice only and 100ml orange liqueur, preferably Grand Marnier.
For the chocolate disc: 100g plain chocolate (70% cocoa solids), finely chopped, 50g white chocolate, melted.
For the caramel chards: 150g caster sugar.
For the Chantilly cream: 300ml double cream, 15g icing sugar and ½ tsp vanilla paste.
To decorate: sliced mixed fruit (such as orange, mango, kiwi, strawberries) and pomegranate seeds, blueberries or raspberries.