Whisky baba

Place the flour, butter, sugar, salt and yeast in the mixer.
Add a small amount of the eggs until you obtain a thick dough. Then knead until elastic.
Add the rest of the eggs at intervals.
Leave to rest at room temperature until the dough doubles in size.
Work the dough for a few seconds and, in the form of balls, measure out into the moulds up to half full.
Ferment in the warmer at around 28°C.
Bake in the oven at 170/180°C.

Boil the water with the sugar and infuse the vanilla.
Lower the temperature to around 80oC, add the whisky and the xanthan gum, mix with the blender and immediately pour over the baba cakes.
Soak the baba cakes until they are completely hydrated.
Strain and place to one side.

Warm up part of the purée. 
Add the gelatine sheets and finally incorporate the rest of the purée.
Pour around 10 g into the glasses.

Warm up part of the coffee. 
Add the gelatine sheets and finally incorporate the rest of the coffee.
Pour around 10 g into the glasses.

Bring the cream to the boil and and infuse the ground coffee. 
Mix with the sugar and egg yolks and boil to make a custard.
Dissolve the gelatine and pour at intervals over the praline mixture and hazelnut paste, emulsify and place in the fridge for around 12 hours.

Caramelise the sugar and deglaze with the water. 
Add the vanilla and leave to infuse for a few minutes. 
Dissolve 4 g of gelatine for each 400 g of liquid caramel. Then place the caramel to one side until it gels and mix with the banana just before serving.

Cut the butter into small cubes and chill in the fridge. 
Mix all the ingredients together until you obtain a shortcrust pastry. 
Bake in the oven at 160°C.

Measure out the passion fruit jelly into the glasses and chill until it gels.
Then measure out the coffee jelly into the glasses and chill once again until it gels.
Place the baba ball on top of it and measure out the smoked whisky syrup.
Place the chocolate plaque on top. 
Then measure out the coffee and hazelnut cream on top.
Last of all, add the banana chunks and a couple of pieces of hazelnut crumble.

I recommend using a good whisky for this dessert; in this case the smoked whisky gives the dessert a strong personality.
The use of xanthan gum in the whisky syrup is optional. I personally like it because it thickens the syrup and a little texture makes it easier to eat the dessert with a spoon.