YUZU BABA'

In a stand 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. 
Continue adding the remaining eggs a little at time until completely absorbed, yoy will get a very soft but elastic mixture. 
Finally add the butter with a soft consistency in two or three times.
Leave the dough to rise in a leavening room at 28-30°C for about 1 hour and in any case until it has doubled in volume.
Mix again with a hook for another 4-5 minutes.
Dress the dough in cylindrical moulds with central hole. 
Let the dough rise in a leavening cell at 28°C max for about 1 hour.
Bake in a ventilated oven at 170º C for about 20 minutes.
Once out of the oven, remove the babà from the moulds and let it cool down. 

Bring to a boil the water with the sugar.

Once the mixture reaches 45-50°C add the fruit purèe and mix.

Bring the liquid cream (1) with the water to a boil.

Add LILLY NEUTRO and stir with a whisk.

Pour the liquid cream on SINFONIA CIOCCOLATO BIANCO and emulsify

Pour in gently the cold liquid cream (2) and emulsify.

Lastly, add the yuzu purèe and mix.

Cover with a plastic wrap and place it in a refrigerator for a night.

Bring to a slight boil