Honey baba

SAVARIN DOUGH (50g portion) 

1. Whisk together the yeast and water (37deg C).
2. Mix all the dry ingredients in a Kitchen Aid bowl.
3. Add the yeast mixture and mix with a paddle, gradually adding the eggs to avoid lumps.
4. Continue mixing on medium-high speed until the dough is strong and elastic and begins to rise by the paddle.
5. Let it proof in a warm place until it doubles in size.
6. Add the cold butter and mix.
7. Spray the flexipan savarin mold with onespray. Place in the savarin molds 30g per mold.
8. Let stand for 30 to 45 minutes until it rises to the top of the mold.
9. Bake at 180deg 10min, then at 170deg 15-20min until golden brown and dry.
10. Remove from the molds so that they do not become soggy.
11. Return to the oven to firm up a little and brown.

ASIAN PEARS

Peeled pears
Cut into 5 mm cubes and frozen.

HONEYCOMB
1. Bring all ingredients, except soda, to a light golden brown caramel.
2. Add the soda and stir well.
Remove immediately and place on silicone paper on a tray.
4. Let cool and break

HONEY ICE CREAM
1. Mix the staboline, glycerin and egg yolks.
2. Put the cream and milk in a saucepan and bring to the boil. Set aside.
3. In another saucepan, heat the honey until it boils. Continue cooking until it browns and caramelizes. 
4. Deglaze with the milk and return to a boil. 
5. Pour over the egg mixture, return to the pan and cook at 83 degrees C.
6. Cool, freeze and whip.

BEE POLLEN GRANOLA

Combine milk, butter, honey and powdered sugar in a saucepan. Let them melt and come to a boil. Remove from the heat and add the oat flakes. Stir well until all the oats are well coated. Transfer to a tray lined with a Silpat mat. Bake in the oven at 160°C until golden brown and crispy.

HONEYCOMB TUILLE
1. Mix everything together and leave to set in the refrigerator.
2. Spread on a silpat with the mold and bake at 160deg C until golden.