Utensils
- baba molds
- an electric mixer
- a knife
- a frying pan or saucepan
- cling film.
1. The baba
To start, dilute the baker’s yeast in a little water. In a bowl, place the salt and honey, then add the diluted yeast and eggs. Stir in the water-soluble yellow dye with a knife. Beat everything until the dough comes away from the sides of the mixer. Then add the softened butter and mix well. Poach the dough in 25/30 g baba tins and let rise until it protrudes 2 mm from the tin. Bake at 140°C for 35 minutes to avoid any discoloration of the dough.
2. Syrup
Bring 1 litre of water with 400 g of sugar to the boil. Scrape the vanilla bean and let it infuse in the syrup.
3. Whipped cream
Whip the mascarpone cream and sugar in the bowl of the mixer until you get a firm whipped cream. Cover with cling film and set aside in the refrigerator.
4. Editing
Poach the mascarpone cream, add the mirabelle plums cut in half and polish with a neutral glaze.
