Babà made in sud

In a planetary mixer with hook, mix DOLCE FORNO MAESTRO, flour, salt, yeast and only 600 grams of cold eggs.
Knead at speed 2 for about 10 minutes until a good gluten mesh is formed (do not exceed 23°C)
Continue adding the remaining eggs little by little until completely absorbed, you will obtain a very soft but elastic dough.
Finally add the butter with a soft consistency in two or three times.
Let the dough rise in a proofer at 28-30°C for about 1 hour and in any case until it reaches doubled in volume.
Mix again in the planetary mixer with hook for another 4-5 minutes.
Dress the dough into rings with a diameter of 16cm and a height of 4cm, with the separating agent and flour, in non-perforated baking trays with parchment paper
Let the dough rise in a proofer at 28°C for about 1 hour.
Bake in a fan oven at 170°C for about 18 minutes.
Once out of the oven, remove the babà from the moulds, cool, cut and soak with the limoncello syrup.

heat water and sugar

add perfumes of italy limoncello

cool and soak the babà disc

temperature drop

spread a thin layer of pralin delicrisp caramel fleur de sel at 2mm, cool and cup a disc of 16cm in diameter
lay on the baba

Mix all the ingredients together, spread to a height of 3mm, let it rest in the refrigerator and once you have cupped a ring with a diameter of 18cm, cook at 170 degrees for 12 minutes.

Boil the cream and in a separate container, mix the yolk and sugar with a whisk.

Pour over the hot cream and bring to 82-84°C, remembering to stir the mass often to prevent the cream from coagulating.

Insert the LILLY NEUTRAL and mix with a whisk, then insert the JOYPASTE PISTACHIO 100%, salt and lemon zest, emulsify with an immersion mixer.

Place in silicone molds for the top.

Melt the chocolate at 45°C.
-Cool the liquids (1) to about 20°C
-Add the chocolate and mix well with a whisk or immersion mixer creating a fluid ganache.
- Separately whip the cream (2) with LILLY NEUTRO and water (2).
- Add the cream to the ganache (which should have a temperature of 25-30°C) in two batches and mix delicately with a whisk or rubber spatula depending on the consistency you want to obtain.
N.B. - it is possible to add salt in the recipe (about 0.2%) to enhance the taste of the caramel.

Bring water, sugar and glucose to 103 degrees.

Add the rehydrated gelatin with the corresponding water, the pistachio paste, the condensed milk and the chocolate

Cool overnight

glaze at 37/38 degrees