Add the yeast, 3/4 of the eggs and the flour to the bowl and mix
on low speed to form a dough and then at second speed for 5
minutes adding the rest of the eggs. Thoroughly scrape down
the sides of the bowl and add the sugar. Cover and leave to rest
in the bowl for 30 minutes. When the dough has doubled in
volume, add the warm butter (40°C) and the sea salt, mixing at
low speed and then on second. Place in a piping bag and pipe
into Flexipan® moulds.
Cooking time: 20 minutes at 170°C, then unmould the babas
and cook for approximately 5 more minutes.
Raw weight of babas:
Individual baba: 35g
Baba for 4 people: 130g
Baba for 6 people: 200g

Place the water, sugar, vanilla, lemon and orange zest in a
saucepan and bring to the boil. Allow to cool to 70°C and add
the pineapple purée and the Mount Gay® rum. Refrigerate
overnight and then pass through a fine sieve before use.

Bring the cream, trimoline, sugar and vanilla to 92°C. Add the
gelatine and pour onto the chocolate; add the cream, chill for 24
hours at 4°C. Lightly whip.

Bring the purée, water and citric acid to 50°C, then add the
combined sugar and pectin. Boil for one or two minutes, add the
second lot of sugar and cook to 58 Brix using a refractometer