Tropical Baba au Rhum by Sebastien Thieffine | Pastry Arts

Ingredients

• 1000 g water
• 500 g granulated sugar
• 5 star anise
• 8 coriander seeds
• 2 vanilla beans
• Peel of 1 orange
• Peel of 1 lemon
• 275 g dark rum
• 15 g fresh yeast
• 340 g whole milk
• 285 g bread flour
• 500 g whole eggs
• 560 g cake flour
• 6 g salt
• 70 g granulated sugar
• 425 g unsalted butter, room temperature
• 1000 g heavy cream
• 500 g mascarpone cheese
• 100 g muscovado sugar
• 340 g pineapple puree
• 32 g granulated sugar
• 7 g Versawhip
• 3 g xanthan gum
• 560 g baked streusel
• 125 g caramel puffed rice
• 125 g white chocolate pearls
• 3 g Maldon sea salt
• 720 g white chocolate, melted and tempered
• 400 g pineapple puree
• 600 g coconut puree
• 100 g granulated sugar
• 36 g gelatin sheets, bloomed
• 50 g dark rum
• 1 kg granulated sugar, divided
• 150 g unsalted butter, divided
• 75 g hot water
• 2585 g whole milk
• 375 g heavy cream
• 75 g nonfat milk powder
• 500 g egg yolks
• 15 g ice cream stabilizer
• 400 g peeled and diced pineapple
• 60 g granulated sugar
• 6 g cornstarch
• 20 g dark rum
• 500 g pabama puree
• 5 g agar agar
• 40 g granulated sugar
• 36 g lime juice
• ½ vanilla bean
• 35 g xanthan gum
• 1 ½ gelatin sheets (silver), bloomed
• 1 can sweetened condensed milk
• Micro herbs