Bergamot Baba with Candied Citron Peel

1. For the Baba:

- 150g flour
- 6g baker's yeast
- 12g caster sugar
- 3g fine salt
- 66g milk
- 35g butter
- 2 small eggs

      2. For the bergamot syrup:

- 730g water
- 275g granulated sugar
- Around twenty sprays of Blissful plant bergamot extract

- 250g single or whipping cream
- Around twenty sprays of Blissful plant bergamot extract
- 10g caster sugar

• Preparation: 

1. Baba
Warm the milk and mix it with the yeast. Add all the other ingredients except the butter. Work the dough well and incorporate the softened butter. Pipe the dough into a Flexipan non-stick mould (half-spheres diameter 3cm), making balls of 4 to 5g. Leave the dough to rise for 20 to 30 minutes at 28°C. Bake for 10 minutes at 180°C, then leave to cool. Turn the babas out of the moulds. Keep them in a dry place.

2. Bergamot syrup
Boil the water and sugar, cool to 50°C and add the essence.

3. Bergamot Chantilly
Whip the cream with the sugar and essence. Keep refrigerated.

• Presentation

Soak the babas with bergamot syrup baba; place them in a dish, spoon the chantilly into a pastry bag fitted with a fluted nozzle and decorate the babas, topping them with a piece of candied citron peel and a flake of gold