Flaming Babas à l'Armagnac
Published March 29, 2003
- Total Time
- About 3 hours 15 minutes, plus overnight prep
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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 analysis per serving (8 servings)
264 grams carbs; 214 milligrams cholesterol; 1591 calories; 12 grams monosaturated fat; 2 grams polyunsaturated fat; 27 grams saturated fat; 45 grams fat; 1 gram trans fat; 9 grams fiber; 255 milligrams sodium; 14 grams protein; 212 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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, 1 ½ 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