Tuna Savarins
Hello foodies,
This week, I have an aperitif idea for you.
I don't know about you, but I always make the same appetizers… not very varied.
That's why I wanted to change things up a bit from what we usually do.
A mini tuna savarin recipe, great for aperitifs or as a starter served with a small salad. ;-)
To make about 35 mini savarins, you will need:
Soft sponge
- 3 eggs
- 45gr butter
- 30gr whole milk
- 10 turns of the pepper mill
- 1.5gr salt
- 80gr flour
- 8gr baking powder
Tuna mousse
- 150gr canned tuna (in water)
- 110gr cream cheese such as St Môret
- 2 shallots
- 10 sprigs of chives
- 2 pinches of salt
- 5 turns of the pepper mill
Decoration
Soft sponge
First, we are going to make the sponge that will serve as the base for our savarins.
In the bowl of your mixer, crack 3 eggs.
At maximum speed, mix them until foamy. This will take about 10 minutes.
Meanwhile, melt 45gr of butter in the microwave at 600 Watt for 30 seconds.
The butter must be completely melted. If not, put it back in the microwave for a few seconds.
In a small bowl, pour 80gr of flour, add 8gr of baking powder and mix well with a spoon.
To precisely weigh the baking powder, I recommend using the measuring spoon scale. As you have certainly already noticed, it's my essential tool in baking and even in cooking. :-P
Now that our eggs are nicely foamy, pour in 30gr of whole milk and the previously melted butter.
Mix again for a few seconds.
Add the seasoning: 10 turns of the pepper mill and 1.5gr of salt.
Use the measuring spoon scale to precisely weigh the salt.
Using a sieve, sift the flour and baking powder mixture.
It is important to sift, as this will prevent lumps from forming in the batter.
Mix everything together with a spatula until you get a smooth, homogeneous batter.
Pour the batter into a large piping bag. Use a pitcher to fill the bag neatly.
Close the bag with a clip to prevent the batter from leaking when piping.
Preheat the oven to 180°C fan-assisted.
For this recipe, we will use a mini savarin mold. I love it for bite-sized appetizers like the ones we're making — not too big, not too small, the perfect size. ;-)
Place the mold on a perforated baking tray.
To make unmolding easier, spray the mold with non-stick baking spray.
Thanks to this spray, the savarins will unmold very easily and won't stick to the mold.
Cut the tip of the piping bag and fill the cavities 3/4 full.
You will need to bake 2 batches of mini savarins.
Once the first batch is baked and unmolded, proceed the same way with the remaining batter.
Bake in the middle of the preheated oven for 10 minutes.
After 10 minutes of baking, our mini savarins are done.
Turn the mold upside down onto a cooling rack and remove it.
Let them cool on the rack while you bake the second batch and prepare the tuna mousse.
Tuna mousse
Now that all our mini savarins are baked, we are going to make the tuna mousse to fill them.
Start by draining 1 can of tuna (in water). In total, once drained, we will need 150gr.
Using a fork, flake the tuna.
At the end of the preparation, I realized I should have blended the tuna with the St Môret and then added the chives, salt, pepper and shallots. I therefore recommend you do it that way now.
Finely chop 10 sprigs of chives and 2 shallots.
Add the chopped shallots and chives to the tuna.
Season by adding 5 turns of the pepper mill and 2 pinches of salt, and adjust the seasoning at the end of the preparation.
Add 110gr of St Môret. As mentioned above, I recommend blending the St Môret and the tuna before adding the seasonings.
Taste and adjust the seasoning to your liking.
Place a 6 mm star nozzle into a large piping bag, cut the tip of the bag to fit the nozzle.
Pour the tuna mousse into the piping bag.
Pipe evenly sized rosettes of tuna mousse into the cavities of the savarin moulds.
Sprinkle the tuna mousse rosettes with dried flowers for a lovely effect. ;-)
I love anything floral — I think it adds a touch of freshness. :-)
Here is the result of our mini savarins filled with tuna mousse.
They will keep for 2 days in a closed box in the fridge.
I hope you enjoyed this recipe.
Have a lovely Sunday, foodies!
Sophie
P.S.: All the equipment used can be found at the bottom of the recipe.
Related products
Baking Powder 80g
Disposable Decorating Bags - 41cm - 24pc
Perforated aluminium plate 40 x 30cm
Digital scales spoon
200 ml Non-Stick Spray
Rectangular cooling rack
Micro Savarin 5 - Silicone mould
Edible flowers - cornflower and marigold
Graduated measuring cup 1 liter
Cake box 31 x 31 x 5 cm
Stars tips numerous spikes 6 mm
Swiss white flour, 1 kg
Flour sieve Ø 16 cm with frame
Dough scraper light blue silicone, small
Whisk 30 cm
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Comments
Question de Chantal
By: Chantal G. On 2024-12-18Bonjour,
Est-il possible de mettre du jambon à la place du thon avec la même quantité?
Meilleures salutations.
Replied by: Chantal G. On 2024-12-18
Question de Anne-Rose
By: Anne-Rose T. On 2023-08-24Bonjour esqu on peut les congeler pour les préparer à l'avance. Merci beaucoup
Replied by: Laura On 2023-08-24
Replied by: Anne-Rose T. On 2023-08-24