Rum-Soaked Baba au Rhum Flower Cake

In a stand mixer fitted with a dough hook, combine the bread flour, salt, butter, yeast, and honey.

Add half of the eggs and knead on low until smooth.

Scrape the bowl, then gradually add the remaining eggs.

Add the milk and knead briefly until slightly elastic.

Transfer the batter to a piping bag.

Preheat the oven to 175°C (350°F).

Pipe the batter into a 7-inch brioche mold.

Bake 15 minutes at 175°C, then 15 minutes at 160°C.

Reduce to 140°C and bake for 6 more minutes.

Cool completely.

Heat cream with superfine sugar and the split vanilla bean.

Remove from heat, cover, and infuse 10 minutes.

Strain, add rum, and refrigerate overnight.

Combine water, sugar, gelatin mass, candied orange, and candied lemon paste in a saucepan.

Heat until dissolved, then strain.

Add rum and cool.

Heat one-third of the cream with vanilla beans and sugar.

Pour over mascarpone and gelatin mass; blend until smooth.

Stir in remaining cream and refrigerate overnight.

Warm the syrup to 62°C (145°F).

Fully immerse the baba and soak for 12 hours.

Remove soaked baba and hollow out the centre.

Pipe rum cream into the cavity.

Whip remaining rum cream.

Whip Chantilly cream to soft peaks.

Pipe Chantilly petals with a size 14 tip around the baba.

Pipe a ball of rum cream in the centre.

Heat neutral glaze with vanilla pearls and bring to a boil.

Transfer to a spray gun and lightly glaze the baba.