Yuzu, lemon and bergamot baba

Préparation

• 01 The day before, make the baba dough: Warm the milk and dissolve the yeast in it. Knead the flour with the yeast/milk mixture, salt, sugar, and egg. Knead until the dough comes away from the sides of the bowl. Add the warm melted butter and knead again until the dough comes away from the sides. Pipe the dough into the mold to fill it halfway. Let it rise until it doubles in size, then bake for 35 minutes at 165°C. Adjust the baking time as needed. The baba should be very dry.
• 02 The day before, make the poached lemon supremes: Cut the lime and lemon supremes. Squeeze the rest to make juice. In a saucepan, bring the YUZU to a boil with the sugar and the squeezed lemon juice. Once boiling, pour over the supremes and leave in the refrigerator overnight.
• 03 The day before, prepare the yuzu jelly: Hydrate the gelatin in a bowl of cold water. Bring the YUZU and sugar to a boil. Remove from the heat and add the drained gelatin. Mix and pour the jelly into the container. Let it set overnight.
• 04 Prepare the yuzu syrup: Hydrate the gelatin in a bowl of cold water. Bring the yuzu to a boil with the honey, lemon juice, and zest. Remove from the heat and add your previously drained gelatin. CAUTION: Never bring the mixture to a boil, as the gelatin will lose its gelling power.
• 05 Soak the baba in the hot syrup for a good hour.
• 06 Meanwhile, make the coconut whipped cream: Using a mixer, whip the cream with the mascarpone and coconut syrup. Then pipe it using a 7 mm nozzle.
• 07 Once rested, pipe the whipped cream on top using a 7mm nozzle.
• 08 For decoration, slice the pear into small segments and toss them with a little lemon juice to prevent them from browning. Gently place them on top of the whipped cream with the poached lemon segments.