8 individual cakes

For the baba: semi circular silicone moulds – 4cm diameter
For the longan compote: semi circular silicone mould – 4cm diameter
For the chocolate spray: hot-wind sprayer.
For the mousse: ball silicone mould – 5.5cm diameter
For the petal piping:rose piping tip
For the chocolate spray: hot-wind gun / sprayer.


Baba syrup


  1. Add Osmanthus powder to the boiling water, stand for 5 minutes.
  2. Filter and mix with the rest of the ingredients at 50 degrees.


Coconut mousse


  1. Whip the coconut milk and cream together.
  2. Heat the glucose and gelatin mass with the egg whites to 50 degrees, and beat until light at 8 – 10 degrees.
  3. Combine and mix with the whipped cream and coconut milk mixture to make a mousse.


Ganache montee with coconut and vanilla


  1. Heat 40g of the cream, vanilla pod, white chocolate and gelatin mass on low heat until melted.
  2. Add the rest 90g of the cream and the Malibu and stir slowly with a silicone spatula.
  3. Leave in the fridge overnight.


Fresh longan compote


  1. Dice the fresh longan into small cubes and place in a pan.
  2. Add the sugar and NH pectin and bring to a boil on medium heat for 30 seconds. Stir gently with a wooden spoon.
  3. Pour into the semi-circular silicone mould and freeze until it is set.




  1. Add T45 flour, salt, sugar, dry yeast, eggs with 20g water. Whip together at low speed for 5 minutes.
  2. Add the remaining water, then whip until the gluten is formed.
  3. Add cold melted butter slowly, whip for about 3 minutes until the butter is absorbed by the dough and a thin film appears.
  4. Pour into 4cm semi-circular silicone mould (8g per mould) and leave to ferment for 50minutes.
  5. Bake in the oven at 180 degrees for 16 minutes.


White chocolate spray


  1. Melt the chocolate to 45 degrees.
  2. Melt the cocoa butter to 50 degrees.
  3. Mix the two liquids together stirring well with a silicone spatula. Once fully combined, sieve the mixture into a jug.
  4. Pour into the cannister of the spray gun.




  1. Heat up the syrup at 50 degrees and soak the baba in the syrup until completely absorbed, remove and drain.
  2. Pour the coconut mousse into the ball mould, put the soaked baba and longan compote filling in the middle. Freeze until set. (around 40mins)
  3. Stick a bamboo stick inside the ball, dip it in the white chocolate mixture. Leave until set.
  4. Pipe the ganache montee into petals as in the picture.
  5. Spray a thin layer of the white chocolate on the petals using a hot wind sprayer.
  6. Finish by topping with a golden flake.