Babakana - Baba vanilla

Mix 10% of the cream with the sugar and vanilla. Heat to approx. 185°F (35/40°C) and add the bloomed gelatin. Blend vigorously. Add the remaining cold cream and blend again. Set aside at 40ºF (4°C) for at least 12 hours. Whisk until the texture is firm enough to use in a piping bag or work with a spatula.

Wash and brush the oranges. Blanch them three times in plenty of water. Drain, cut in half and remove the white part in the middle. Blend oranges in food processor. Add the orange purée and vanilla. Mix the sugar and pectin NH together. Add to chopped oranges and blood orange purée. Bring to a boil. Cook for 2 minutes and add the rehydrated gelatin. Pour into trays and cool quickly.

Melt Opalys at 115ºF (45°C), add vanilla and blend. Temper and place in 7 × 2 × 2 inch rectangular cake molds. Leave to set at 60°F (16°C).

Use a dough hook in a mixer to knead the flour, yeast, salt, eggs and milk until the dough comes away from the sides of the bowl. Gradually add in the sugar, followed by the butter. Knead again until the dough comes away from the sides of the bowl. Put the dough in the molds. Leave to rest at 80°F (26°C).

Bloom the gelatin. Bring the water, sugar and vanilla to a boil. Add the blood orange purée, bloomed gelatin and Grand Marnier. Set aside.

Bring the Absolu Cristal glaze and baba syrup to a boil. Immediately apply using a spray gun at approx. 175°F (80°C).

Make the stabilized Chantilly cream, the compote and the Opalys Vanilla. Set aside. Make the baba dough and leave to rest for 12 hours at 40ºF (4°C). Spread to 0.15 inch thickness. Allow for shrinkage and leave to rest for 2 hours at 40ºF (4°C). Chill the pastry at -0.4ºF (-18°C) for a few minutes to firm it, then cut out the babas using a flower-shaped tart ring. Place the babas on a perforated silicone sheet and leave to swell for approx. 2 hours at 80ºF (27°C). The babas should double in size. Bake for 10 minutes at 355ºF (180°C), then 10 minutes at 320ºF (160°C), and finally 20 minutes at 280ºF (140°C) to dry thoroughly. Place the babas on a tray and arrange the flower-shaped circles around them. Make the syrup and pour it over the babas at around 165ºF (75°C), then leave to soak in. Once the babas are soaked, place them on a wire rack with a baking sheet underneath and leave to drain at 40ºF (4°C) until the syrup sets. Then turn them out onto silicone sheeting and quick-freeze. Shave the blocks of Opalys Vanilla into small flakes using an electric vegetable grater. Store at 60°F (16°C). Using a piping bag without a tip, pipe around 175g of compote onto a silicone sheet in a flower shape, slightly smaller than the babas. Whip the Chantilly cream and then, using a piping bag fitted with a 0.8 inch nozzle, pipe about 200g on top of the compote to cover it.

Cover immediately with Opalys Vanilla shavings. Quick-freeze. Spray babas with Absolu glaze and then sprinkle vanilla powder around the edges. Place the compote and Chantilly cream arrangement onto each baba.