Preparation of the Syrup:
Combine water, sugar, lemon zest, orange zest, and vanilla pod in a saucepan and bring to a boil.
After boiling, cool to 45°C.
Preparation of the Apricot Glaze:
In a saucepan, combine all the ingredients and bring to a boil.
Boil the glaze for 2 minutes, while constantly stirring to prevent the pectin from burning on the bottom of the pan.
Set aside to cool.
Preparation of the Babas:
In a mixing bowl, combine the flour, salt, butter, honey, and yeast and knead the dough adding the eggs a little at a time.
When ready, the dough should easily come away from the sides of the bowl and be elastic and smooth.
Tip the dough out onto a lightly oiled baking tray, and spread it out to the edges.
Allow the dough to rest in a refrigerator uncovered for 10-15 minutes.
Once sufficiently rested, fill the dough into a piping bag (no tip needed).
Lightly oil the dariole moulds with non-flavoured oil.
With the aid of the piping bag, fill the dough (30g each) into the lightly oiled dariole moulds.
Tap the base of the moulds onto a work surface to expel any air bubbles, and with lightly oiled fingers clean the edges of the mould.
Lightly cover the filled moulds with oiled plastic wrap and set the filled moulds aside at room temperature until the dough rises almost to the top of the moulds.
Once sufficiently risen, remove the plastic film and leave uncovered for another 10 minutes in order to allow the tops of the babas to form a thin skin.
Bake the baba in an oven at 180°C for 7 minutes, then turn the tray and continue to bake for an additional 5 minutes.
(Cooking times may vary dependent upon the oven, and a golden colour is a good indicator in determining if the baba has finished baking.)
When the time is done, and the babas are golden in colour, remove them from the oven, and take them out of the moulds.
Place the baked baba onto a rack to cool completely.
Once sufficiently cooled, soak the baba head-first for a minimum of 30 minutes in the lukewarm (50°C) syrup, allowing them to absorb the syrup and swell.
Drain the baba on a rack for 20 minutes.
Once sufficiently drained, using a pastry brush, coat the baba with the apricot glaze and keep uncovered at room temperature to dry for 15 minutes.
Preparation of the Vanilla Cream:
In a bowl, combine the cream, icing sugar, and vanilla bean seeds, and whisk. The consistency will be reached just before the stage when the cream would form soft peaks.
Serving:
Place the baba into a dessert dish.
Cut the baba into 2 halves with a knife and drizzle rum onto the fluffy centres of each halve.
Top the baba halves with the vanilla cream and enjoy.