Square Savarin Recipe by Chef Romain Gourseau

A refined recipe crafted in the Square Savarin silicone mold, ideal for professional pastry chefs

Chef Romain Gourseau presents here a gourmet and elegant creation. Made using the Square Savarin silicone mould (MAE Ref. 004339), this recipe offers a subtle balance between a honey sponge cake, a melting salted butter caramel, and a light vanilla whipped cream.

This recipe is designed for 24 individual small cakes. It highlights the technical qualities of Maé Innovation’s food-grade silicone moulds, ensuring clean release, even baking, and high precision finishing.

This dessert, with its softness and contrast, is an excellent choice for restaurant menus, tea rooms, caterers, or artisanal pastry concepts. Thanks to precise design and well-controlled simple ingredients, this square savarin will become a staple in your sweet selection.

Step 1: Honey Sponge Cake

Ingredients:

• 2 eggs
• 40 g powdered sugar
• 80 g flour
• 55 g honey
• 45 g milk
• 5 g baking powder
• 80 g butter

Method:

Melt your butter.
Mix the eggs with the powdered sugar and honey, then add the flour and baking powder.
Finish by adding the butter and milk, distribute the batter into molds, and bake for about 20 minutes at 180°C.

Step 2: Caramel Preparation

Ingredients:

• 100 g granulated sugar
• 40 g salted butter
• 200 ml heavy cream

Method:

Heat the sugar alone in a saucepan. Let it cook without stirring until it melts and caramelizes.
Gradually add the butter, then the cream while stirring vigorously to avoid lumps.
Once the mixture is smooth, continue cooking for 5 minutes then remove from heat.
Let cool and place in the center of the mold.

Step 3: Vanilla Whipped Cream

Ingredients:

• 250 g heavy cream
• 25 g sugar

Method:

Whip everything together until you get a whipped cream.

Pipe the whipped cream over the cake filled with the well-cooled caramel.

Ingredients

Equipment and ustensils

• Square silicone savarin mould

Recipe steps

• Step 1: Honey Sponge Cake

• Step 2: Caramel Preparation

• Step 3: Vanilla Whipped Cream

Other recipes