Dough

300 g flour

25 g sugar

5 g salt

7 g Vanoise baker's yeast

120 g The Delicious

200 g eggs

15 g orange zest

Knead the dough on 1st speed 5 min, and spice up 10 min

  Mold the savarins and the Baba, and go to the fermentation chamber 1h 15 min at 330 "

Bake 17 min at 175 °

Punch

750g water

300g sugar

15g orange zest

Cook 10 min after boiling

Out of the oven, deceive the savarins and Babas in the Syrup for a few seconds

finish

Vanoise Whipping Cream

garnish the center of the savarins with tropical filling

place a rosasse of Vanoise whipping cream