Baba Story

Warm the milk and the cream to around 30°C. In it, dissolve the yeast, salt and sugar. Add the sifted flour. Then add ¾ of the eggs. Knead lightly, without giving it too much body. Add the remaining eggs and mix until smooth. Melt the butter and pour on top of the mixture. Cover with a clean dishtowel and leave without mixing. Place in a drying oven at 27 / 28°C, for 15-20 minutes until the butter falls below the mixture. Use a spatula to mix and then fill the baba molds. Leave to prove in the drying over for a second time. Put in the oven at 200°C for a few minutes to start the regular proving process. Then lower the oven to 170 / 175°C for 12-14 minutes.

Heat all the ingredients to 40°C. Infuse with the vanilla bean for one hour and then strain the syrup in a candissoire.

Boil the cream, glucose and invert sugar. Slowly pour the boiling mixture onto the partially-melted couverture, mixing in the center to create a glossy and elastic core, indicating the emulsion process has begun. Take care to preserve this texture until the end of the process. Blend to perfect the emulsion. Add the large quantity of cold whipping cream and leave to set overnight in the fridge or for a minimum of four hours.

Wash and peel the mango and pineapple. Dice the fruit and set aside in the fridge. Add the lime zest before using.