Time: 1 ora più riposo
Difficulty: Media

From French origins the Savarin is a soft, shiny, soaked in rum syrup (but there are several versions), it is very similar to the baba, so much so that the savarin is also said by the French baba parisien.
Its name is a tribute to the famous gastronome Brillat-Savarin - it is in the shape of a crown or donut

Ingredients for poolish:
50 g Special prepared for large leavened Molino Dalla Giovanna
50 g water
2 g fresh yeast
Ingredients for 16 savarin:
2 eggs
100 g of granulated sugar
100 g gluten free poolish
150 g Special prepared for large leavened Molino Dalla Giovanna
20 ml of limoncello
14 g gluten-free baking powder
For the pastry cream:
500 of fresh whole milk
6 yolks
150 g of granulated sugar
50 g gluten-free corn starch
250 g of mixed berries
For the syrup:
1.5 dl of water
100 g of granulated sugar
the juice of 2 oranges

Procedure:
Prepare the poolish: dissolve in a bowl the fresh yeast in the dose of water, then slowly add the mix and mix until you get a batter without lumps, cover with plastic wrap and let stand for at least 4 hours in the fridge.
Prepare the sauce. Pour the water into a small saucepan and add the sugar and orange juice. Bring to a boil over high heat, then continue cooking for 5 minutes, then remove from heat.
Prepare the savarin. Mix the mix with the baking powder in a bowl. In a second bowl, arrange the shelled eggs with sugar and poolish and work with electric whisks, until you get a frothy mixture. Add the flour in the rain and incorporate everything with gentle rotational movements of a spatula from bottom to top. Continue until the mixture is smooth and creamy. Use part of the previously created wet to moisten the molds from savarin and distribute the prepared dough; bake in the hot oven at 175 º C for 15-20 minutes, then remove from the oven and let cool on a grid.
Prepare the custard. Pour the milk into a small saucepan and heat it without adding the boil. In the meantime, beat the egg yolks in a bowl with the sugar, using the electric whisk to obtain a frothy mixture. Quickly add the sifted starch, stirring with a spatula from bottom to top, then dilute with the milk poured flush, continuing to mix.
Transfer to the milk pan and cook over a high heat, stirring continuously with a steel whisk until you get a thick and homogeneous cream.
Take the savarin and wet them with the remaining syrup, distribute in the center 2 tablespoons of cream and complete with the berries washed and gently dried. Serve.