Flaming Babas à l'Armagnac

Ingredients

For the babas:

• 3 cups flour
• ¼ cup sugar
• 4 teaspoons dry yeast
• 4 large eggs
• ½ teaspoon salt
• ½ cup unsalted butter, melted

For the dates and currants:

• 3 cups sugar
• ¾ cup Armagnac
• 1 ½ cups pitted, sliced dates
• 1 ½ cups dried currants

For the syrup:

• 2 ½ cups sugar
• Zest of 2 oranges
• Zest of 1 lemon
• 2 vanilla beans
• ½ cup Armagnac
• 1 cinnamon stick
• 1 star-anise pod
• 2 pinches salt and pepper

To assemble:

• 2 ¼ cups heavy cream
• 6 tablespoons confectioners’ sugar
• Seeds from 1 vanilla bean
• 4 tablespoons unsalted butter
• 4 bananas, sliced in half lengthwise
• 3 tablespoons granulated sugar
• ¾ cup Armagnac

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    1598 calories; 45 grams fat; 27 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 264 grams carbohydrates; 9 grams dietary fiber; 213 grams sugars; 13 grams protein; 230 milligrams cholesterol; 289 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

1. In a mixer fitted with a paddle, mix the flour, sugar, yeast, eggs and salt. Switch to a dough hook and work on medium-low speed until dough is very smooth and elastic and no longer sticks to the sides of the bowl, 5 to 15 minutes. Add the butter and work for 5 minutes.
2. With floured hands, divide the dough into 16 balls. Place in a baba or small cupcake mold (butter if the molds are metal). Let rise till doubled, 1 to 2 hours.
3. Preheat oven to 375 degrees and bake until golden brown, about 15 minutes. Remove from molds and place on a rack overnight.
4. Bring sugar, 1 1/2 cups water and Armagnac to a boil. Pour over dates and currants. Soak overnight.
5. An hour or two before serving, bring syrup ingredients and 7 cups water to a boil. Let cool until just warm. Place babas in a bowl and strain the syrup over them. Let soak 30 to 45 minutes.
6. Whip the cream, then whip in the confectioners’ sugar and vanilla-bean seeds. Refrigerate.
7. Melt butter in a nonstick pan over medium heat. Sauté bananas until soft, a few minutes per side. Sprinkle with granulated sugar and cook until the sugar caramelizes.
8. Arrange bananas and some dates and currants on 8 plates. Drain the babas and place 2 on each plate. Top with cream. Warm and ignite the Armagnac, and pour it on top.