Flaming Babas à l'Armagnac

Preparation

1. 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.

2. 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.

3. Step 3

   Preheat oven to 375 degrees and bake until golden brown, about 15 minutes. Remove from molds and place on a rack overnight.

4. Step 4

   Bring sugar, 1½ cups water and Armagnac to a boil. Pour over dates and currants. Soak overnight.

5. 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.

6. Step 6

   Whip the cream, then whip in the confectioners' sugar and vanilla-bean seeds. Refrigerate.

7. 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.

8. 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.