Recette Classic Baba | Produits Laitiers de France

Ingredients

• Dough
• 250g flour type 45
• 25g acacia honey
• 100g butter at room temperature
• 25g fresh baker's yeast
• 8 whole eggs
• 8g fleur de sel (French sea salt)
• ½ zest from a finely chopped lemon
• 1 teaspoon powdered vanilla
• 25g butter for the mould
• Syrup
• 2 litres water
• 1kg caster sugar
• Zest from a lemon
• Zest from an orange
• 200g dark agricultural rum
• 2 Tahitian vanilla pods
• 100g banana puree
• Chantilly cream
• 500g whipping cream (35% butterfat), chilled
• 30g icing sugar
• Soaking, assembly and finishing
• sufficient quantity dark agricultural rum to spritz the baba
• 100g apricot jam for finishing
• Chantilly cream for finishing