Baba with Planifolia Vanilla, Kaffir Lime & Tropical Fruits

Baba dough

• 300g T45 flour
• 13.5g baker's yeast
• 4.5g fine salt
• 15g flower honey
• 285g eggs
• 105g melted butter

Method

• Mix in the bowl of a mixer, using the sheet pan, the flour with the baking powder, salt, honey and eggs
• Once the dough is smooth, add the butter a little at a time
• Mix until the dough comes away from the bowl
• Allow to double in volume at room temperature
• Mix again, then poach the dough in the cavities of the "STONE 85" mould, halfway up the sides
• Allow to rise
• Bake at 175°C until golden brown

Vanilla rice pudding

• 375g whole milk
• 145g full cream 35% liquid
• 25g powdered sugar
• 60g round rice
• 1 Planifolia Black Vanilla pod
• 8 Kaffir Lime Leaves
• 100g whipping cream

Method

• Heat whole milk with cream, sugar, rice, vanilla and Kaffir Lime Leaves
• Cook gently
• Once cooked, remove vanilla pods and Kaffir Lime Leaves
• Cool
• Gently fold in the whipping cream
• Mold the rice pudding into the cavities of the "Truffles 20" mold
• Freeze

Syrup

• 1000g water
• 360g powdered sugar
• 2 pods Planifolia Green Vanilla

Method

• Cut vanilla beans into thin slices
• Boil water with sugar and vanilla slices
• Cover and refrigerate for 48 hours

Planifolia Black Vanilla whipped cream

• 400g full cream 35% liquid
• 40g mascarpone
• 40g powdered sugar
• 1 Planifolia Black Vanilla pod

Method

• Whisk the cream with the mascarpone, sugar and scraped vanilla in the bowl of a mixer
• Cream and set aside

Tropical fruit and vanilla glaze

• 300g Les Vergers Boiron tropical fruit purée
• 10g rapid set pectin
• 100g powdered sugar
• 25g glucose
• 20g invert sugar
• 100g gelatin mass
• 5g water
• 5g Louis François citric acid
• 1 Planifolia Black Vanilla pod

Method

• Heat the purée with the glucose, invert sugar and scraped vanilla pod
• Mix sugar with pectin
• Add powders to hot mixture and boil
• Add water and acid mixture, then gelatin mass
• Mix and set aside for assembly

Assembly

• Dip babas in warm syrup and drain
• Lightly heat the glaze
• Glaze babas
• Set aside in the refrigerator for the glaze to set
• Place baba on plate
• Place a sphere of rice pudding
• Poach the vanilla whipped cream to cover the sphere
• Decorate with candied slices of Planifolia Green Vanilla, Shiso Purple and Atsina Cress
• Pour syrup around the baba at the bottom of the plate

Recipe: Thibault Marchand