Baba with Planifolia Vanilla, Kaffir Lime & Tropical Fruits

Ingredients and method, for 6/8 desserts

Baba dough

  • 300g T45 flour
  • 13.5g baker's yeast
  • 4.5g fine salt
  • 15g flower honey
  • 285g eggs
  • 105g melted butter


  • Mix in the bowl of a mixer, using the sheet pan, the flour with the baking powder, salt, honey and eggs
  • Once the dough is smooth, add the butter a little at a time
  • Mix until the dough comes away from the bowl
  • Allow to double in volume at room temperature
  • Mix again, then poach the dough in the cavities of the "STONE 85" mould, halfway up the sides
  • Allow to rise
  • Bake at 175°C until golden brown

Vanilla rice pudding

  • 375g whole milk
  • 145g full cream 35% liquid
  • 25g powdered sugar
  • 60g round rice
  • 1 Planifolia Black Vanilla pod
  • 8 Kaffir Lime Leaves
  • 100g whipping cream


  • Heat whole milk with cream, sugar, rice, vanilla and Kaffir Lime Leaves
  • Cook gently
  • Once cooked, remove vanilla pods and Kaffir Lime Leaves
  • Cool
  • Gently fold in the whipping cream
  • Mold the rice pudding into the cavities of the "Truffles 20" mold
  • Freeze


  • 1000g water
  • 360g powdered sugar
  • 2 pods Planifolia Green Vanilla


  • Cut vanilla beans into thin slices
  • Boil water with sugar and vanilla slices
  • Cover and refrigerate for 48 hours

Planifolia Black Vanilla whipped cream

  • 400g full cream 35% liquid
  • 40g mascarpone
  • 40g powdered sugar
  • 1 Planifolia Black Vanilla pod


  • Whisk the cream with the mascarpone, sugar and scraped vanilla in the bowl of a mixer
  • Cream and set aside

Tropical fruit and vanilla glaze

  • 300g Les Vergers Boiron tropical fruit purée
  • 10g rapid set pectin
  • 100g powdered sugar
  • 25g glucose
  • 20g invert sugar
  • 100g gelatin mass
  • 5g water
  • 5g Louis François citric acid
  • 1 Planifolia Black Vanilla pod


  • Heat the purée with the glucose, invert sugar and scraped vanilla pod
  • Mix sugar with pectin
  • Add powders to hot mixture and boil
  • Add water and acid mixture, then gelatin mass
  • Mix and set aside for assembly


  • Dip babas in warm syrup and drain
  • Lightly heat the glaze
  • Glaze babas
  • Set aside in the refrigerator for the glaze to set
  • Place baba on plate
  • Place a sphere of rice pudding
  • Poach the vanilla whipped cream to cover the sphere
  • Decorate with candied slices of Planifolia Green Vanilla, Shiso Purple and Atsina Cress
  • Pour syrup around the baba at the bottom of the plate

Recipe: Thibault Marchand

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