Recette Classic Baba | Produits Laitiers de France

Name: Recette Classic Baba | Produits Laitiers de France
Ingredients: 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

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Dough In a food processor bowl equipped with a flat beater, add the four, honey, crumbled yeast, lemon zest, vanilla powder and 3 eggs. Mix at

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