French citrus Baba - Bakery Distribution Warehouse

Name: French citrus Baba - Bakery Distribution Warehouse
Ingredients: 300 g Gruau T45 flour; 25 g sugar; 6 g salt; 1 g lemon zest (preferably untreated); 130 g milk; 10 g fresh yeast; 5 g invert sugar* or liquid honey; 70 g melted butter; 200 g eggs; 1500 g water; 700 g sugar; 1 lemon zest (preferably untreated); 1 orange peel (preferably untreated); 400 g milk; 1 vanilla pod; 140 g egg yolks; 120 g sugar; 32 g cream powder or Maïzena (Cornstarch); 2 g gelatin (leaf); 350 g unsweetened liquid cream (35% fat); 250 g fruit coulis of your choice; 35 g sugar; 2 gelatin leaves

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Invented in the first half of the 18th century, the "Baba au rhum" is a great classic of French pastry-making, of which there are several variations. It's a des

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