Tropical BaBa Bûche

In a planetary mixer with hook, mix Dolce Forno Maestro, flour, salt, yeast and only 600 grams of cold eggs.
Knead at speed 2 for about 10 minutes until a good gluten mesh is formed (do not exceed 24°C)
Continue adding the remaining eggs little by little until completely absorbed, you will obtain a very soft but elastic dough.
Finally add the butter with a soft consistency in two or three times.
Let the dough rise in a proofer at 28-30°C for about 1 hour and in any case until it reaches doubled in volume.
Mix again in the planetary mixer with hook for another 4-5 minutes. Dress 150g of babà dough in the 23x5.5x4cm mould. Let the dough rise in a proofer at 28°C for about 1 hour.
Bake in a fan oven at 160°C for about 25 minutes. 

Heat water and sugar, let the sugar dissolve well. Add the puree.
Cut the babà into 1.5cm high slices.
Cool and soak the babà slices.

Bring the Milk, Glucose to a light boil, add Lilly Neutro and Joygelato Cocco mix with the Sinfonia White Chocolate and finally with the cold cream. Leave to rest overnight in the refrigerator.

Caramelize the sugar with the glucose, then add the hot fruit puree.
Immediately afterwards bring to 104°C.
When the caramel drops below 60°C add the butter and emulsify.

Semi-whip the cream, mix the slightly heated fruit puree with the Lilly Neutro with a whisk and add the cream in two parts, mixing delicately.

Make the gelatin mass by mixing the gelatin powder or sheets with lukewarm water (2) and leaving it to cool.
Bring water (1), sugar and glucose to 103°C.
Add the condensed milk, the gelatine mass and mix with an immersion mixer.
Add the chocolate while continuing to mix. Color the Mirror glaze as desired in this case using a water-soluble orange and red dye. Keep overnight in the fridge. Heat the mirror glaze between 32/35°C to be able to use it.