Sun with Yellow Peach

1. In the bowl of a stand mixer with the dough hook, mix the flour, sugar, salt, and dissolved yeast with warm milk (25°C) and the cold eggs.
2. Knead on second speed for 10 minutes (temperature max 23°C) and let the dough rise in the mixing bowl for 30 minutes.
3. Add the melted butter and knead again for 10 minutes until the butter is fully incorporated.
4. Pour into a round silicone mold with a diameter of 4 cm and place 16 g of baba dough in each mold.
5. Let the dough rise in a proofing cabinet at a maximum of 28°C for about 30 minutes.
6. Bake in a convection oven for about 20 minutes at 180°C.
7. After baking, remove from the mold and let dry in a dry area until ready to soak.

1. Bring all ingredients to a boil together and submerge the babas in the warm syrup.
2. Set the soaked babas aside in the refrigerator.
3. Before serving, place the babas in a verrine.

1. Heat the purée to 60°C, add the sugar/agar-agar mixture, and bring to a boil.
2. Add the melted gelatin mass and mix well.
3. Pour onto a silicone mat and spread to form a thin layer.
4. Once gelled, cut small flowers with a cutter and decorate the inside edge of the verrine.

1. Heat the purée to 60°C, add the melted gelatin mass, and mix well.
2. Set aside in the refrigerator.
3. Pour a small amount into the bottom of the verrine.

1. Hydrate the gelatin with water.
2. Whip the cream to the right consistency.
3. Heat 150 g apricot purée to 85°C and add the hydrated and melted gelatin.
4. Pour the warm mixture directly into the cold purée and whisk vigorously. Add 1/4 of the whipped cream with the lukewarm Italian meringue, then fold in the rest of the whipped cream.
5. Pour over the sauce and let set in the refrigerator.

* Prepare the Italian meringue with 100g egg white and 150g granulated sugar, 60g glucose, and 45g water. Cook to 119°C.

1. Melt the chocolate at 45/50°C and pour the glucose over it without mixing.
2. Bring the milk to a boil, add the split vanilla pods, and let infuse for ten minutes.
3. Strain through a sieve and add the hydrated and melted gelatin.
4. Gradually pour over the melted chocolate to obtain a nice emulsion.
5. Add the rest of the cold liquid cream

1. Hydrate the gelatin in cold water.
2. Mix the water with the potato starch.
3. In a pan, mix half of the apricots with the sugar, the purée, and the vanilla pod, and slowly bring to a boil.
4. Add the water/starch mixture and the remaining apricots, and bring to a boil.
5. Add the hydrated gelatin.
6. Pour directly into round silicone molds and freeze.
7. Remove from the molds and set aside until serving.
8. Place the sphere on the baba.