Blueberry Baba

Dissolve the salt and sugar in water, add the flours and yeast, mix with the hook, add the eggs gradually.

Once the dough comes away from the bowl, add the butter, mix until the dough is well homogeneous.

Then poach in flexipan moulds, leave to grow and then bake in a ventilated oven at 180°C for about 10 minutes.

Boil water and sugar. When cold, add the liqueur and soak the Babas in the syrup.

Whip the cream with the sugar and mascarpone.

Finally add the powder.