Paul Hollywood Savarin with Chantilly cream recipe on The Great British Bake Off

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.