Flaming Babas à l'Armagnac

Name: Flaming Babas à l'Armagnac
Total time: 3 h 15 min
Yield: 8 servings
Cuisine: french
Ingredients: 3 cups flour; 1/4 cup sugar; 4 teaspoons dry yeast; 4 large eggs; 1/2 teaspoon salt; 1/2 cup unsalted butter, melted; 3 cups sugar; 3/4 cup Armagnac; 1 1/2 cups pitted, sliced dates; 1 1/2 cups dried currants; 2 1/2 cups sugar; Zest of 2 oranges; Zest of 1 lemon; 2 vanilla beans; 1/2 cup Armagnac; 1 cinnamon stick; 1 star-anise pod; 2 pinches salt and pepper; 2 1/4 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; 3/4 cup Armagnac

Recipe from Hélène Darroze

Adapted by Jonathan Reynolds

Total Time: About 3 hours 15 minutes, plus overnight prep
Rating: 4(5)
Comments: Read comments

Featured in: FOOD; Redbaiting

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Ingredients

Yield:8 servings

For the Babas

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

For the Dates and Currants

3cups sugar
¾cup Armagnac
1½cups pitted, sliced dates
1½cups dried currants

For the Syrup

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

To Assemble

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

Ingredient Substitution Guide

Preparation

Step 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.
Step 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.
Step 3
Preheat oven to 375 degrees and bake until golden brown, about 15 minutes. Remove from molds and place on a rack overnight.
Step 4
Bring sugar, 1½ cups water and Armagnac to a boil. Pour over dates and currants. Soak overnight.
Step 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.
Step 6
Whip the cream, then whip in the confectioners' sugar and vanilla-bean seeds. Refrigerate.
Step 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.
Step 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.