Preparation Babà:

• In the bowl of a food processor, mix the flour, sugar, salt, yeast, 75 g butter and 3 eggs with the Bischof mixer attachment to form a homogeneous dough. Continue kneading and work in the last egg, the egg yolk and the remaining butter. Knead the dough well and then cover and leave to rise in a place that is not too cool. As soon as the dough has doubled in volume, beat it back with the machine.
• Divide the dough into equal parts, grind into tight balls and place in round, buttered molds. Leave them to rise again in a warm place and once they have doubled in volume, bake in a preheated oven at 200 °C for approx. 25 minutes.

Preparation of syrup:

• Bring all the ingredients to the boil, cool slightly and soak the babà.

Preparation of crème pâtissière:

• Bring the milk and citrus zest to the boil in a sauté pan. Mix the remaining ingredients in a bowl and pour in the hot milk while stirring. Pour the mixture back into the pan and simmer for a few minutes until slightly thickened, stirring with a wooden spoon to prevent the cream from sticking to the bottom.

Sideboards

• Serve the crème with the babà and fresh fruit in deep plates.