Alain Ducasse’s rum baba | Taste of France®

Ingredients

• 130 g 4½ oz all-purpose flour (T55) 1g (1/6 tsp) salt
• 45 g 1½ oz chilled butter (unsalted) 6g (1 tsp) yeast
• 6 g 1 tsp lavender honey
• 180 g about 3½ whole eggs
• 3 litres (6¼ pints water)
• 1.2 kg 2lb 10½ oz sugar
• Zest of 3 lemons
• Zest of 3 oranges
• 1½ vanilla pods
• 500 g 1lb 1½oz apricot pulp
• 266 ml ½ pint syrup
• 12 g ½ oz pectin NH
• 400 g 14oz caster sugar
• 200 g 7oz glucose syrup
• 25 g ¾ oz lemon juice
• 50 g 1¾ oz apricot glaze
• Aged rum – according to your preference
• 1 litre (2¼ pints whipping cream 90g (3¼ oz) icing sugar)
• ½ vanilla pod (seeds only)