Cream Fontainebleau

Beat the cream with a whisk, then gradually stir in the cottage cheese and add the salt.

Keep in a cool place.

Bring the ingredients to a boil, then remove from the heat, cover, and leave to infuse for about 10 minutes.

Trim the squash with a ham slicer and marinate it in the pickling marinade for 24 hours.

Once marinated, cut the squash into julienne strips.

Put 500g of Debic cream in a saucepan, reduce until you get a very thick mixture and add 200g of breadcrumbs in small pieces.

Leave to cook over a low heat until the croutons change color and then remove the mixture to a baking tray.

Arrange the croutons at the bottom of the bowl and cover with Fontainebleau cream.

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.