Dilute the yeast with ¾ of the eggs in the bowl of a mixer fitted
with a hook. Mix in the flour and sugar on 1st speed until you
have a smooth dough, then switch to 2nd speed for 5 minutes
and add the remaining eggs. Knead the dough until it starts to
come away from the bowl, the temperature should be 25°C.
Add the butter and Fleur de sel, then knead the dough until it
comes away again.
Immediately fill the kouglof moulds (ø 7 cm) and
place in an oven at 32°C for 40 minutes. Bake in a fanassisted oven at 170°C for 20 minutes. Unmould the
babas and return to the oven for 5 minutes. Leave to dry
48 hours before soaking.

Bring the water, sugar, zest and crushed vanilla pod to the boil.
Add the pineapple puree. When the temperature is below
40°C, stir in the Mount Gay® rum. Leave to infuse for 24 hours
in the fridge, then strain.

Heat the baba syrup to around 40°C. Soak the
babas well, turning regularly, then leave to stand
on a wire rack for 30 minutes before soaking with a
mixture of 1/3 Cointreau® and 2/3 Mount Gay® rum.
Cover twice with neutral glaze.

Add the icing sugar and vanilla powder to the cream and whisk
until light and fluffy.

Place a baba on a plate, drizzle with whipped cream and
decorate with orange zests.