1) In the mixing bowl, place flours, salt, butter in small cubes, yeast, honey (All ingredients shall be cold at 3°C).
2) Mix the dough with the paddle attachment with around 1/2 of the eggs.
3) Add the rest of the egg little by little when the dough is smooth and elastic.
4) Pipe 18 g in a baba mold (ø 4.5 cm x 4.5 cm high).
5) Spray some oil on a baking sheet and cover the Baba molds.
6) Raise the baba dough at room temperature for 2 hours.
7) Bake at 175°C for 2 x 6 minutes, take them out of the molds and finish to bake for 3 to 5 minutes to let them dry.

1) In a saucepan, bring to the boil the water, sugar and vanilla, then, add purees, zests and Mount Gay® Rum.
2) Soak the baba when the syrup is at 60°C.

1) In a saucepan, heat the passion fruit puree to 40°C maximum.
2) Combine together the sugar and pectin and add little by little to the liquid.
3) Bring to boil all together during 30 seconds.
4) Leave to cool down and store in the fridge

1) Bring to 60°C cream (1), vanilla bean and sugar.
2) Add the gelatin.
3) Pour over the cold cream (2) and mascarpone.
4) Blend it, strain it and rest 12 hours at 3°C before whipping it.

Step 1: Take the Babas and soak them into the syrup at 60°C.
Place them on a wire rack to remove the excess of syrup. Keep
into the fridge at 3°C.
Step 2: Reheat the passion fruit nappage and glaze the Babas.
Step 3: Before to serve, place one Baba into a plate, open it
and pour the syrup on it. Finish with the soft whippped vanilla
chantilly