Ingredients for 6 people:
Dissolve the yeast in the water. Mix the flour, salt and sugar in a food processor fitted with a dough hook. Add the eggs 1 at a time. Then add the diluted yeast. Keep mixing until the dough comes away from the bowl. Set the dough aside in a bowl and leave to ""rise"" for 1 hour.
After an hour, mash the dough with your fist and line your buttered savarin moulds. Put them in the oven at 30° for 20 minutes to let it rise again. Remove the moulds from the oven.
Preheat your oven again to 165° and put your babas back in the oven for another 20 minutes.
Ingredients
Bring the water and sugar to the boil. Remove the pan from the heat. Add the split vanilla pods and orange zest. Cover and leave to infuse for 30 minutes.
Strain the syrup and add the Ælred Mandarin Liqueur. Keep the syrup in a bowl for the final step, moistening the baba.
Ingredients
At least 1 hour before whipping the cream, place the bowl and whisk attachment in the freezer until cold. Then pour the liquid cream into the bowl of the food processor. Start your food processor slowly at first, then gradually increase the speed. Gradually sift in the icing sugar. Make sure the cream remains smooth and doesn't ""run"". Lastly, soak your babas in the syrup. Press down until there are no more bubbles and the brioche is tender. Then place your babas on a wire rack to drain.
Finish by piping the whipped cream into a piping bag with a fluted tip to pipe over the babas. Decorate with the candied orange zest from the syrup.
