Binging with Babish: Death by Chocolate Éclair from The Simpsons

Ingredients

• 180 g Unsalted Butter (for choux dough, cut into cubes)
• 225 g Water (for choux dough)
• 225 g Whole Milk (for choux dough)
• 225 g Bread Flour (high‑protein flour for choux)
• 1 tablespoon Granulated Sugar (for choux dough)
• 12 g Butter Powder (adds extra butter flavor)
• 6 Large Eggs (room temperature, for choux batter)
• 150 g Egg Yolks (about 3 large yolks, for pastry cream)
• 40 g Cornstarch (for pastry cream slurry)
• 25 g Granulated Sugar (for pastry cream slurry)
• 50 g Whole Milk (for pastry cream slurry)
• 400 g Whole Milk (for custard base)
• 50 g Granulated Sugar (for custard)
• 1 Vanilla Bean (sliced and scraped)
• 45 g Unsalted Butter (for pastry cream finish)
• 250 g Dark Chocolate (100% cacao) (finely chopped)
• 125 g Unsalted Butter (for chocolate glaze, cubed)
• 15 g Dutch‑Process Cocoa Powder (darkest cocoa available)
• 75 g Corn Syrup (adds sweetness to glaze)
• 360 ml Heavy Cream (cold, for Chantilly cream)
• 1 teaspoon Vanilla Extract (for Chantilly cream)
• 3 tablespoons Powdered Sugar (for Chantilly cream)

Instructions

1. Prepare Choux Dough

   Combine 180 g unsalted butter, 225 g water, and 225 g whole milk in a large saucepan over medium heat. Heat until a bare simmer with small bubbles around the pan edge, then remove from heat.

   Time: PT5M

2. Add Dry Ingredients

   In a mixing bowl combine 225 g bread flour, 1 Tbsp granulated sugar, and 12 g butter powder. Transfer the hot butter‑water‑milk mixture to the bowl, stir quickly to form a thick pasty dough.

   Time: PT3M

3. Cook the Dough

   Return the dough to the saucepan over medium heat and cook, stirring constantly, for 5–7 minutes until a thin film (fond) forms on the bottom of the pot, indicating the starches are gelatinized.

   Time: PT7M

4. Incorporate Eggs

   Transfer the cooked dough to the stand mixer bowl. Beat in 6 large eggs, adding about ½ cup at a time, allowing each addition to fully incorporate before adding more, until the batter is smooth, glossy, and forms an hourglass shape when lifted.

   Time: PT5M

5. Pipe Choux Shells

   Fit a large round pastry tip to a piping bag, fill with the choux batter, and pipe 4‑inch long strips onto a parchment‑lined rimmed baking sheet sprayed lightly with nonstick spray. Flip the ends of each strip over itself and smooth the tail with a wetted finger.

   Time: PT5M

6. Bake Choux

   Bake in a pre‑heated oven at 375 °F for 30‑35 minutes, using the convection setting for the final 10 minutes to achieve even browning and a crisp exterior. Do not open the oven early to prevent collapse.

   Time: PT35M

   Temperature: 375°F

7. Cool Choux Shells

   Remove the baked shells and let them cool completely on a wire rack before filling.

   Time: PT15M

8. Make Pastry Cream – Prepare Egg Base

   In a heat‑proof bowl whisk 150 g egg yolks (≈3 large yolks) until smooth. Set aside.

   Time: PT2M

9. Make Slurry

   In a small bowl whisk together 40 g cornstarch, 25 g granulated sugar, and 50 g whole milk until no lumps remain. This will be added later to thicken the custard.

   Time: PT2M

10. Heat Milk and Vanilla

    In a large saucepan combine 400 g whole milk, 50 g granulated sugar, and the scraped seeds of 1 vanilla bean. Heat over medium until just shy of a simmer (small steam bubbles).

    Time: PT5M

11. Temper Eggs

    Slowly pour a thin stream of the hot milk into the whisked egg yolks while constantly whisking to raise the temperature without scrambling. Then return the mixture to the saucepan.

    Time: PT3M

12. Thicken Custard

    Bring the mixture back to a gentle simmer over medium heat, whisking constantly. When it begins to bubble, slowly whisk in the cornstarch slurry. Continue whisking for about 1 minute until the custard is thick and glossy.

    Time: PT3M

13. Finish Pastry Cream

    Remove the custard from heat and whisk in 45 g unsalted butter until fully melted and incorporated. Strain through a fine mesh sieve into a rimmed baking sheet, cover with plastic wrap touching the surface, and refrigerate for at least 1 hour.

    Time: PT10M

14. Prepare Chocolate Glaze

    Set up a double boiler. Melt 250 g 100% dark chocolate, stirring until smooth. Add 125 g cubed unsalted butter, 15 g Dutch‑process cocoa powder, and 75 g corn syrup. Continue stirring until the glaze is glossy and fully combined.

    Time: PT10M

15. Fill Eclairs

    Using a small sharp knife, cut three X‑shaped openings near the base of each cooled choux shell. Pipe the chilled pastry cream into each opening until the cavity is filled as much as possible.

    Time: PT8M

16. Dip in Chocolate Glaze

    Hold each filled eclair upright and dip the top half into the warm chocolate glaze, allowing excess to drip off. Place on a parchment‑lined sheet to set.

    Time: PT5M

17. Set Glaze

    Allow the chocolate‑coated eclairs to sit at room temperature for about 15 minutes until the glaze hardens.

    Time: PT15M

18. Make Chantilly Cream

    In a chilled mixing bowl, combine 360 ml cold heavy cream, 1 tsp vanilla extract, and 3 Tbsp powdered sugar. Beat with a whisk or mixer until soft peaks form.

    Time: PT5M

19. Decorate

    Pipe decorative swirls or rosettes of Chantilly cream onto the glazed eclairs as desired. Serve immediately or store as directed.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

20 g

Fat

15 g

Fiber

1 g