La Bombe Eclair inspired by The Simpsons
This week, we’re headed back to Springfield to require a glance at a deadly dessert: La Bombe, a premeditated éclair with 25 pounds of butter per sq in, chocolate so dark light cannot escape its surface and a staggering 1 million calories. we will not break the principles of…well, physics, but can we make an equally “killer” pastry? Pastry “D’oh”? Is that something? Method
Serves: 4-6 Pate a Choux (Éclaire Batter) Method: Combine the milk, water, butter, sugar, and salt during a medium pot. Bring the mixture to a boil. confirm the mixture doesn’t boil for too long or it’ll lose an excessive amount of water. Take the pot off the warmth and add the flour and butter powder. Stir well to mix employing a heat-proof spatula. Return the pot to warmth and cook, while stirring constantly, until a clear fond develops on the rock bottom of the pan. Transfer the choux batter to the bowl of a stand mixer. employing a paddle attachment, mix the dough and gradually add the eggs until the batter reaches the right consistency. It should be sticky but still firm enough to carry its shape when piped. See the video for more tips. Continue reading the article at the source