LA BOMBE ECLAIR INSPIRED BY THE SIMPSONS

For the Pate a Choux (Éclaire Batter)

Combine the milk, water, butter, sugar, and salt in a medium pot.

Bring the mixture to a boil. Make sure the mixture doesn’t boil for too long or it will lose too much water.

Take the pot off the heat and add the flour and butter powder. Stir well to combine using a heat-proof spatula.

Return the pot to the heat and cook, while stirring constantly, until a noticeable fond develops on the bottom of the pan.

Transfer the choux batter to the bowl of a stand mixer. Using a paddle attachment, mix the dough and gradually add the eggs until the batter reaches the correct consistency. It should be sticky but still firm enough to hold its shape when piped. See the video for more tips.

Transfer the batter to a pastry bag. Cut the end of the pastry bag off leaving a 2 inch opening. Alternatively, use a large straight pastry tip to pipe smaller eclairs.

Pipe two large eclairs, about 7 inches long (or 36 4-inch eclairs) on a parchment-lined sheet tray. Using a finger dipped in water, smooth out any rough edges.

Bake at 350 °F for 40-45 minutes (or 375 °F for 30-35 minutes for the smaller eclairs) until golden brown and hollow.

Allow the eclair shells to cool completely.

For the Pastry Cream

In a medium pot, combine milk, sugar, vanilla bean, and salt.

Bring the mixture to a boil.

Meanwhile, in a small bowl, combine the remaining milk with the cornstarch and sugar. And in a separate large bowl, combine the remaining sugar with the eggs.

Once the milk mixture is at a boil, turn off the heat and temper it into the egg mixture.

Return the entire mixture to the pot and bring it to a boil while stirring constantly. Once at a boil, add the cornstarch mixture and whisk vigorously for 1- 2 minutes or until the pastry cream is thickened and no longer tastes of cornstarch.

Take the pot off the heat and remove the vanilla bean pod from the pastry cream. Add the butter and banana essence (if using), stir to combine.

Pour the pastry cream onto a sheet tray lined with plastic wrap. Cover the cream with more plastic wrap to avoid a skin from forming. Let it cool to room temperature, then transfer it to the refrigerator to cool completely.

For the Chocolate Glaze

Fill a small pot with about 1-inch of water. Bring the water to a boil.

Add the chocolate to a medium bowl larger than the opening of the small pot.

Place the chocolate bowl over the water bath and turn off the heat. Stir periodically until all of the chocolate has melted.

Once the chocolate has melted, add the butter, cocoa powder, and corn syrup. Stir well to combine.

Allow the glaze to cool until slightly thickened, just enough so that the glaze coated the eclairs. If the glaze becomes too thick, reheat it over the water bath.

For the Chantilly Cream

Combine all ingredients in a bowl.

Whip the cream to medium peaks.

Reserve in the refrigerator until ready to use. Do not make the cream more than 1 hour before using.

For the La Bombe Éclair

Turn the eclair shells over and cut two small holes at each side using the tip of a paring knife.

Transfer the pastry cream to a pastry bag prepared with a small piping tip.

Fill the eclairs with the pastry cream. Be careful not to overfill the eclairs, as the pastry is delicate.

Dip the top half of the eclairs into the glaze, allowing the excess to dip off before placing them glaze side-up on a sheet tray to set.

Once the glaze has set, transfer the chantilly cream to a piping back with your choice of decorative pastry tip.

Pipe a line of chantilly cream on top of the eclairs.

Serve immediately or keep in the refrigerator for up to 3 days.