A mouth-watering dessert, Savarin aux Macarons (sah-vah-rahn oh mah-kah-rohn) is soaked in orange-flavoured syrup and filled with Creme Pdtissiere.
1 Savarin, warm
6 oz. sugar
12 fl. oz. water
2 fl. oz. orange-flavoured liqueur
16 fl. oz. Creme Patissiere, warm
2 oz. crushed Macaroons
2 oz. ground almonds
2 tablespoons slivered almonds, toasted
Return the savarin to its mould and, using a kitchen fork, prick the top all over. Set aside.
To make the syrup, in a medium-sized saucepan, dissolve the sugar in the water over moderate heat, stirring constantly until the sugar has dissolved. Increase the heat to moderately high and bring the syrup to the boil. Reduce the heat to low and simmer the syrup for 5 minutes. Stir the orange-flavoured liqueur into the syrup and remove the pan from the heat.
Carefully pour the syrup over the savarin and set aside for 10 minutes or until the syrup has been absorbed. Invert a warmed serving dish over the mould and reverse the two. The savarin will slide out easily. Keep warm.
To make the filling, place the creme patissiere in a medium-sized mixing bowl. Add the macaroons and almonds and, using a metal spoon, fold them into the custard. Spoon the custard mixture into the centre of the savarin.
Decorate the savarin with the slivered almonds and serve immediately.