Mirabel plum pleasure

In mixer with hook attachment, mix together the flour, eggs, milk, yeast and salt.  

Knead and once the dough starts to come together, add the sugar and the softened butter.

Stop kneading when the dough is smooth.

Leave to rest for 10 min and pipe into greased molds.

Leave to prove until doubled in size, then bake at 175°C for about 18 min. 

Unmold.

Hydrate the gelatin in water (30)

Bring to a boil the water (250 g), sugar, vanilla pods, split.

Add the melted gelatin and pineapple purée. 

Soak the babas and set aside in the fridge.

With a mixer with a paddle attachment, mix the butter, sugar, flour, salt and chopped almonds.

Once the dough is combined, pass through a large-mesh sieve then bake in a ventilated oven at 155°C for about 20 min.

Once out of the oven, pour directly the hot crumble over the chocolate (not melted) and the praline.

Sprinkle directly over the center of the baba.

Set aside for assembling.

Mix the purée with the glucose, then heat to 50°C.

Add the sugar/pectin mixture while whisking, then bring to a boil for about 2 min. 

Pour the mixture over a silicone mat for it to cool quickly. 

Blend before use.

Hydrate the gelatin in water. Bring the liquid cream to a boil, add the melted gelatin and the yuzu purée, then pour gradually over the melted chocolate.

Emulsify with a mixer.

Cool it down to 30°C and add the fluffy whipped cream.

Allow to thicken slightly then spread a layer of mousse over the confit.

Let it set in the freezer and roll the biscuit  to make an evenly formed roll.

Freeze.

Heat the water with glucose to 50°C, add quickly the sugar/pectin mixture while whisking, then bring to a boil.

Add the citric acid.

Adjust the total weight by adding water, then add the melted gelatin and the purée.  

Set aside in the fridge.

Heat the glaze to 35/38°C and glaze all over its surface.

Leave to infuse the milk with vanilla pods, split and scraped, the day before.

Hydrate the gelatin in water, leave to bloom and melt the gelatin mass in the microwave.

Melt partially the chocolate and put the glucose on the top without stirring.

Bring to a boil the milk with the vanilla pods, add the melted gelatin, strain and pour gradually over the chocolate to make a perfect emulsion with a hand blender. 

Add the cold liquid cream, blend and pour over a silicon mat for it to cool and set quickly.

Set aside in the fridge.

Make an emulsion while cold with cress and water, then dilute the neutral glaze with the juice.

Set aside.

Blend together and set aside.

Pour the water into a saucepan.

Heat up at 25°C, add the sugar (235 g), inverted sugar and atomized glucose. 

At 45°C, add the stabilizer previously mixed with the sugar (50 g). 

Pasteurize at 85°C for 2 min and cool down rapidly at 4°C.

Let maturate 3h, add the purée, blend and cover.

Let maturate again between 4 to 24h. 

Blend and pass through the ice cream machine. 

Serve at -11°C.