Using a paddle attachment (for larger quantities, we advise you
to knead with the hook, the principle remains the same), mix
all ingredients, except water and butter. Knead at speed 2 until
the dough is smooth, add water. Let dough rise for 20 minutes,
then at low speed, add warm melted butter. When completely
incorporated, fill a pastry bag with a plain tip of 12 mm and
pour around 50 g of dough in each Flexipan® savarin mold or
greased classical mold. Let lift at 28°C for around 40 minutes.
Bake to 150°C in a convection oven or 200°C in a deck oven, for
around 40 minutes. Unmold.

Heat currant purée to 50°C with half of the sugar. Add pectin
and the remaining sugar previously mixed together. Whip, then
boil for 5 minutes to obtain the texture of jam.

Using a whip, whisk all ingredients to obtain a chantilly texture.

Boil sugar, currant purée and water together. Set aside

Heat syrup to 65°C, put the savarins into the syrup, return them
after 20 minutes, then put them out when they are perfectly
soaked. Allow to drain on a rack. Cover the savarins with the blond
topping. Pipe half a centimeter of currant confit in the center
of savarin, then form a beautiful rosace shape with Cointreau®
chantilly. Decorate with bunch of currant.