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LA BOMBE ECLAIR INSPIRED BY THE SIMPSONS

cook:

2 h

Picture for La Bombe Eclair inspired by The Simpsons

10,489,942 views  This week, we're headed back to Springfield to take a look at a deadly dessert: La Bombe, a premeditated éclair with 25 pounds of butter per square inch, chocolate so dark light cannot escape its surface, and a staggering 1 million calories. We can't break the rules of...well, physics, but can we make an equally "killer" pastry? Pastry "d'oh"? Is that something?

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INGREDIENTS

For the Pate a Choux (Éclaire Batter)

whole milk

225 g whole milk

water

225 g water

unsalted butter, cubed

180 g unsalted butter, cubed

granulated sugar

1 ½ tbsp granulated sugar

kosher salt

1 tsp kosher salt

bread flour

225 g bread flour

dried butter powder

12 g dried butter powder

eggs, beaten

450 g eggs, beaten

For the Pastry Cream

For the Pastry Cream

whole milk, divided

450 g whole milk, divided

sugar, divided

125 g sugar, divided

vanilla bean, pod + seeds

1 vanilla bean, pod + seeds

kosher salt

½ tsp kosher salt

eggs, beaten

150 g eggs, beaten

corn starch

40 g corn starch

unsalted butter, cubed

45 g unsalted butter, cubed

Optional: banana essence

3 ½ drops Optional: banana essence

For the Chocolate Glaze

For the Chocolate Glaze

super dark chocolate, chopped

9 oz super dark chocolate, chopped

unsalted butter, cubed

4 ½ oz unsalted butter, cubed

black onyx cocoa powder

½ oz black onyx cocoa powder

light corn syrup

1 ½ oz light corn syrup

For the Chantilly Cream

For the Chantilly Cream

heavy cream, cold

1 ½ cup heavy cream, cold

powdered sugar

3 tbsp powdered sugar

vanilla extract

1 tsp vanilla extract

For the La Bombe Éclair

For the La Bombe Éclair

Eclair shells, cooled

Eclair shells, cooled

Pastry cream

Pastry cream

Chocolate glaze

Chocolate glaze

Chantilly cream

Chantilly cream

DIRECTIONS

1.

For the Pate a Choux (Éclaire Batter)

1.

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

whole milk

225 g whole milk

water

225 g water

unsalted butter, cubed

180 g unsalted butter, cubed

granulated sugar

1 ½ tbsp granulated sugar

kosher salt

1 tsp kosher salt

2.

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

3.

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

bread flour

225 g bread flour

dried butter powder

12 g dried butter powder

4.

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

5.

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.

eggs, beaten

450 oz eggs, beaten

6.

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.

7.

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.

8.

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

9.

Allow the eclair shells to cool completely.

10.

For the Pastry Cream

1.

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

whole milk, divided

400 g whole milk, divided

sugar, divided

50 g sugar, divided

vanilla bean, pod + seeds

1 vanilla bean, pod + seeds

kosher salt

½ tsp kosher salt

2.

Bring the mixture to a boil.

3.

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.

whole milk, divided

50 g whole milk, divided

corn starch

40 g corn starch

sugar, divided

75 g sugar, divided

eggs, beaten

150 g eggs, beaten

4.

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

5.

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.

6.

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.

unsalted butter, cubed

45 g unsalted butter, cubed

Optional: banana essence

3 ½ drops Optional: banana essence

7.

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.

8.

For the Chocolate Glaze

1.

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

2.

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

super dark chocolate, chopped

9 oz super dark chocolate, chopped

3.

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

4.

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

unsalted butter, cubed

4 ½ oz unsalted butter, cubed

black onyx cocoa powder

½ oz black onyx cocoa powder

light corn syrup

1 ½ oz light corn syrup

5.

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.

6.

For the Chantilly Cream

1.

Combine all ingredients in a bowl.

heavy cream, cold

1 ½ cup heavy cream, cold

powdered sugar

3 tbsp powdered sugar

vanilla extract

1 tsp vanilla extract

2.

Whip the cream to medium peaks.

3.

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

4.

For the La Bombe Éclair

1.

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

Eclair shells, cooled

Eclair shells, cooled

2.

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

Pastry cream

Pastry cream

3.

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

4.

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.

Chocolate glaze

Chocolate glaze

5.

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

Chantilly cream

Chantilly cream

6.

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

7.

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

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