In a beater with a whisk, mix flour, salt, baking powder, honey
and chopped lemon zest. Then pour half the eggs and mix. Add
gradually the remaining eggs. Knead until the dough is smooth
and elastic. When the dough pulls away from the bowl, add the
cold melted butter and mix. Place the dough in a bowl, cover
and let stand for 10 minutes. Fill Savarin Flexipan® moulds
using a pastry bag. One recipe = one baking sheet = 20 savarins.
Let rise. Bake in a convection oven at 165°C for 35 minutes.

Bring to the boil, then add the Cointreau® and fruit pulp. Let
cool.
Remove the babas, let soak in the syrup. When they are wellsoaked, place it on a grid to drain the syrup.

In a beater using a whisk, whip the cream. Add seeds of vanilla
pods and mix.

Place the baba in the center of the plate, pour a little Cointreau®
Using a pastry bag, make a beautiful rosette of whipped cream,
on the baba. Decorate with 2 thin strips of vanilla pods ou with
fruits.