Flaming Babas à l'Armagnac
- Total Time
- About 3 hours 15 minutes, plus overnight prep
- Rating
- Notes
- Read community notes
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Ingredients
- 3cups flour
- ¼cup sugar
- 4teaspoons dry yeast
- 4large eggs
- ½teaspoon salt
- ½cup unsalted butter, melted
- 3cups sugar
- ¾cup Armagnac
- 1½cups pitted, sliced dates
- 1½cups dried currants
- 2½cups sugar
- Zest of 2 oranges
- Zest of 1 lemon
- 2vanilla beans
- ½cup Armagnac
- 1cinnamon stick
- 1star-anise pod
- 2pinches salt and pepper
- 2¼cups heavy cream
- 6tablespoons confectioners' sugar
- Seeds from 1 vanilla bean
- 4tablespoons unsalted butter
- 4bananas, sliced in half lengthwise
- 3tablespoons granulated sugar
- ¾cup Armagnac
For the Babas
For the Dates and Currants
For the Syrup
To Assemble
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.
Private Notes
Cooking Notes
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