Savarin Paste

One pound of flour, half a pound of melted butter, four ounces of sugar, eight eggs, six yolks, half an ounce of yeast, half a gill of raw cream, and a pinch of salt.

Sift some of the flour into a warm vessel, and make a soft leaven with a quarter of the flour and the yeast, dilute it with tepid water, and cover it with some more of the flour, then leave it to rise in a warm temperature. When the leaven has risen to half its original size, break up the dough with the hands, and work into it gradually, and one by one the eggs and the remainder of the flour, then knead the dough vigorously for ten minutes to give it a body, add to it slowly the melted butter, afterward the sugar and salt, and lastly the raw cream; the zest of lemon chopped or grated may be added if desired.