{"id":6723,"date":"2009-08-19T20:33:11","date_gmt":"2009-08-20T00:33:11","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=6723"},"modified":"2009-08-19T21:52:16","modified_gmt":"2009-08-20T01:52:16","slug":"orange-savarin%e3%82%aa%e3%83%ac%e3%83%b3%e3%82%b8%e3%82%b5%e3%83%b4%e3%82%a1%e3%83%a9%e3%83%b3","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=6723&lang=en","title":{"rendered":"Orange Savarin
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Orange Savarin<\/strong>
\nAugust 12, 2009<\/em><\/p>\n

According to the merriam-webster dictionary<\/a>, savarin is “a rich yeast cake baked in a ring mold and soaked in rum or kirsch syrup”. My brioche(rich yeast cake) was not baked in a ring mold, and I did not use rum or kirsch, but grand marnier, instead. So technically, what I made here is NOT savarin, but close enough.<\/p>\n

I let a slice of brioche absorb grand marnier (orange liquor) syrup and chilled it in the fridge for an hour or so, and then served it with a heap of whipped cream and candied orange peel.<\/p>\n

It was amazing how well the brioche soaked up and held all the syrup inside. So when I had a bite, all the orange flavor exploded in my mouth. Simple, but very tasty. <\/p>\n

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\u30aa\u30ec\u30f3\u30b8\u30b5\u30f4\u30a1\u30e9\u30f3<\/strong>
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Orange Savarin August 12, 2009 According to the merriam-webster dictionary, savarin is “a rich yeast cake baked in a ring mold and soaked in rum or kirsch syrup”. My brioche(rich yeast cake) was not baked in a ring mold, and I did not use rum or kirsch, but grand marnier, instead. So technically, what I […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-6723","post","type-post","status-publish","format-standard","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/6723","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6723"}],"version-history":[{"count":33,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/6723\/revisions"}],"predecessor-version":[{"id":6996,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/6723\/revisions\/6996"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6723"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6723"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6723"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}