Sabarina with chic inspired by Hans Ovand (prona recipe)

Category: Bakery products
Sabarina with chic inspired by Hans Ovand (prona recipe)

Ingredients

Dough
Flour 150 g
Yeast 5 g
Salt 2 g
Egg (large) 1 PC
Vegetable oil 23 g
Water 75 g
Granulated sugar 15 g
Flavoring vanilla, rum
Lemon zest 1 PC
Boiling syrup
Water 600 g
Granulated sugar 200 g
Strawberry puree 200 g
Strawberry filling
Strawberry puree 100 g
Strawberry berry (can be frozen) 150 g
Granulated sugar 110 g
Pectin NH (can be different) 4 g
Lemon acid 2 g
Chocolate ganache
Cream 33% and above 155 g
Milk chocolate 60 g
Black chocolate 10g
Gelatin 2 g
Soaking water 12 g
Vanilla
Chocolate glaze
Milk chocolate 220 g
Grape oil 25 g
Crushed nuts 40 g

Cooking method

  • Sabarina with chic inspired by Hans Ovand (prona recipe)
  • Dough preparation.
  • I made a double portion at once.
  • In a bowl I mixed all the liquid ingredients with a K-shaped spatula, which are provided in the recipe: water, vegetable oil, eggs.
  • Sabarina with chic inspired by Hans Ovand (prona recipe)
  • Mixed all the bulk ingredients in a container: flour, yeast, sugar, salt
  • Sabarina with chic inspired by Hans Ovand (prona recipe)
  • Without stopping mixing the liquid ingredients, I gradually added all dry products.
  • I kneaded the dough. The dough turns out to be very liquid. But she didn't add more flour, as Natasha advised.
  • Sabarina with chic inspired by Hans Ovand (prona recipe)
  • Sabarina with chic inspired by Hans Ovand (prona recipe)
  • I left the dough to rise at room temperature. It took me 1 hour for this.
  • This is how the dough came up during this time.
  • Sabarina with chic inspired by Hans Ovand (prona recipe)
  • For the preparation of saborin I used two forms: minisaborin for 18 pieces, diameter 4cm, height 1.5cm, and minicexica for 15 pieces, diameter 4cm, height 2 cm.
  • Sabarina with chic inspired by Hans Ovand (prona recipe)
  • Sabarina with chic inspired by Hans Ovand (prona recipe)
  • Baked sabarins at 180 for 15 minutes
  • Sabarina with chic inspired by Hans Ovand (prona recipe)
  • Sabarina with chic inspired by Hans Ovand (prona recipe)
  • Sabarina with chic inspired by Hans Ovand (prona recipe)
  • Sabarina with chic inspired by Hans Ovand (prona recipe)
  • Sabarina with chic inspired by Hans Ovand (prona recipe)
  • From a double portion, I got two forms of minisaborin (36pcs) + one form of minichexes (15pcs)
  • After the saborinks had cooled, I made cuts on them from the upper side.
  • Preparation of syrup for cooking sabarin.
  • While the dough was coming up, I boiled the syrup. The syrup was made one serving, as in the recipe.
  • The syrup was made on the basis of strawberry puree.
  • I have no extract of roses. I did without him.
  • She poured water into a wide bowl, added sugar and frozen strawberry puree.
  • Gave it to boil.
  • Sabarina with chic inspired by Hans Ovand (prona recipe)
  • Sabarina with chic inspired by Hans Ovand (prona recipe)
  • I dipped the sabarines in boiling syrup and boiled for an average of 4-5 minutes on each side.
  • There must be a free space between the sabarins, as they increase in volume during cooking.
  • Sabarina with chic inspired by Hans Ovand (prona recipe)
  • The photo shows the difference between "boiled" saborina and simply baked.
  • Sabarina with chic inspired by Hans Ovand (prona recipe)
  • Sabarina with chic inspired by Hans Ovand (prona recipe)
  • I put the boiled sabarins on a pallet, covered them with foil and put them in the freezer to freeze well.
  • Sabarina with chic inspired by Hans Ovand (prona recipe)
  • Sabarina with chic inspired by Hans Ovand (prona recipe)
  • I got 4 bookmarks of sabarin for cooking in syrup.
  • At the end of cooking, the syrup turned into a thick mass, like jelly.
  • Sabarina with chic inspired by Hans Ovand (prona recipe)
  • Cooking the strawberry filling.
  • I made it the same day, while the dough came up.
  • I put the frozen strawberries and frozen puree together and put them on the stove.
  • Brought to 45 degrees. Introduced NH pectin mixed with sugar.
  • Sabarina with chic inspired by Hans Ovand (prona recipe)
  • Sabarina with chic inspired by Hans Ovand (prona recipe)
  • Sabarina with chic inspired by Hans Ovand (prona recipe)
  • Sabarina with chic inspired by Hans Ovand (prona recipe)
  • Boiled until boiling and thickening.
  • Sabarina with chic inspired by Hans Ovand (prona recipe)
  • Introduced citric acid. I boiled it again.
  • Sabarina with chic inspired by Hans Ovand (prona recipe)
  • Sabarina with chic inspired by Hans Ovand (prona recipe)
  • I covered the finished filling with a foil in contact and completely cooled it.
  • Chocolate ganache.
  • It was made on the same day when I baked sabarines and left it in the refrigerator overnight.
  • Soaked gelatin in water and left it to swell.
  • I took less gelatin, since I had only 155g of cream open.
  • Sabarina with chic inspired by Hans Ovand (prona recipe)
  • Sabarina with chic inspired by Hans Ovand (prona recipe)
  • She brought the cream to a boil and poured it over the chocolate.
  • Sabarina with chic inspired by Hans Ovand (prona recipe)
  • I added soaked gelatin to the cream with chocolate and punched it with a blender.
  • The result was a homogeneous mass, which was put into the refrigerator.
  • Sabarina with chic inspired by Hans Ovand (prona recipe)
  • Used the ganache the next day.
  • Cooking chocolate glaze.
  • I had chocolate already with crushed hazelnuts.
  • I added grape oil to it and heated it all together.
  • Sabarina with chic inspired by Hans Ovand (prona recipe)
  • Mixed well and added caramelized almond crumbs for more crisps.
  • Sabarina with chic inspired by Hans Ovand (prona recipe)
  • Sabarina with chic inspired by Hans Ovand (prona recipe)
  • Sabarina with chic inspired by Hans Ovand (prona recipe)
  • Assembling and decorating sabarin.
  • She took the sabarins out of the freezer.
  • Frost has formed on them. I had to wipe off each sabarina before "bathing" in the glaze.
  • The glaze temperature was originally 48 degrees.
  • After some time after "bathing" several sabarins, the glaze slightly warmed up.
  • Sabarina with chic inspired by Hans Ovand (prona recipe)
  • I did not fill the sabarines with glaze, as Natasha advised, but dipped them into the glaze with a toothpick.
  • She held up very well in the frozen saborins.
  • Sabarina with chic inspired by Hans Ovand (prona recipe)
  • Sabarina with chic inspired by Hans Ovand (prona recipe)
  • Sabarina with chic inspired by Hans Ovand (prona recipe)
  • While the glaze was dripping, still upside down, I cleaned the cavity of pieces of nuts and chocolate with the second toothpick.
  • I took off the sabarina from the toothpick, holding the toothpick between two fingers and pulling it down.
  • Sabarina remained on the fingers of her left hand.
  • Using a small spatula in her right hand, she lifted the sabarina and laid it on the mat
  • Sabarina with chic inspired by Hans Ovand (prona recipe)
  • Sabarina with chic inspired by Hans Ovand (prona recipe)
  • This is how the ganache looked after a night in the refrigerator.
  • Sabarina with chic inspired by Hans Ovand (prona recipe)
  • Beat the ganache and decorate the sabarines with it using a nozzle, making a wreath around the recess.
  • Put the strawberry filling inside.
  • Sabarina with chic inspired by Hans Ovand (prona recipe)
  • Sabarina with chic inspired by Hans Ovand (prona recipe)
  • Sabarina with chic inspired by Hans Ovand (prona recipe)
  • Very tasty sabarinas are obtained. True, this was not immediately understood. Until I ate a certain number of them, I could not appreciate it.
  • My conclusion: do not make sabarinkas so small for one bite. Or stuff several into your mouth at once. They are so delicate and so quickly melt in your mouth that you don't immediately understand whether you were eating something or not.
  • The guests were very pleased. And no one guessed that it was yeast baked goods.

Note

This recipe Natasha prona gave us in the preparatory class as an unscheduled task. I looked at this recipe with anticipation of a very big yummy all this time, but I was able to fulfill it only now. And sooo happy that I found the time. Otherwise, I would have missed the dessert that is extraordinary in its taste. He fully met all my expectations !!!
Natasha, thank you so much for all the recipes that you gave us in our kindergarten.
I will be glad to continue to get acquainted with new recipes that you want to share with us.

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Sabarina (prona)

Sabarina with chic inspired by Hans Ovand (prona recipe)

Ikra
Huskywhat busy things, these sabarinkas. Very beautiful, and I can imagine how awesomely delicious!
Only with your patience and skill to do them! Thank you for showing me, at least I will know that there is such a delightful thing as sabarins.
Tyetyort
Lyudochka, honey, what I taste!
Husky
Girls, thanks for stopping by !!!
Natasha, prona, tell me, are there any proportions of pectin use in relation to different fruits? If the fruit is more acidic, do you need to increase the amount of pectin? As we do with gelatin.
Here I made strawberry filling, so I didn't increase the amount of pectin. And if we say to make from red currant? I don't know what to do with red currant puree. Sour!!!
prona
Ludmila, unfortunately, I don’t know such proportions
The structure is influenced by the amount of citric acid (stabilizer), cooking time after boiling (moisture evaporates).

When working with yellow pectin (marmalade), each fruit and berry has its own temperature. The more acidic, the higher the temperature.



Specifically, red currants already have a lot of their pectin, so you can reduce it to 2-3 grams.
Chef
Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition
gala10
Lyudochka, congratulations on the medal! Gorgeous recipe!
Tatyana1103
Ludmila, CONGRATULATIONS!
Sabarina with chic inspired by Hans Ovand (prona recipe)
Ikra
And I congratulate! Very interesting pastries, and great performance!

prona
Congratulations
Tyetyort
Luda, congratulations, class!

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