-
1
In a mixer fitted with a paddle, mix the flour, sugar, yeast, eggs and salt.
-
2
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.
-
3
Add the butter and work for 5 minutes.
-
4
With floured hands, divide the dough into 16 balls.
-
5
Place in a baba or small cupcake mold (butter if the molds are metal).
-
6
Let rise till doubled, 1 to 2 hours.
-
7
Preheat oven to 375 degrees and bake until golden brown, about 15 minutes.
-
8
Remove from molds and place on a rack overnight.
-
9
Bring sugar, 1 1/2 cups water and Armagnac to a boil.
-
10
Pour over dates and currants.
-
11
Soak overnight.
-
12
An hour or two before serving, bring syrup ingredients and 7 cups water to a boil.
-
13
Let cool until just warm.
-
14
Place babas in a bowl and strain the syrup over them.
-
15
Let soak 30 to 45 minutes.
-
16
Whip the cream, then whip in the confectioners' sugar and vanilla-bean seeds.
-
17
Refrigerate.
-
18
Melt butter in a nonstick pan over medium heat.
-
19
Saute bananas until soft, a few minutes per side.
-
20
Sprinkle with granulated sugar and cook until the sugar caramelizes.
-
21
Arrange bananas and some dates and currants on 8 plates.
-
22
Drain the babas and place 2 on each plate.
-
23
Top with cream.
-
24
Warm and ignite the Armagnac, and pour it on top.
