Binging with Babish: Death by Chocolate Éclair from The Simpsons
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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10 million subscriber special idea: livestream eating a banana and seeing what happens?
I double Triple super dare you too
I must counsel against this idea.
What about big smokes order?
dont do it! With out ice cream :)
Sounds interesting, but would not recommend it.
Death by Chocolate Éclair is one of the three ways I would be content in dying.
I'm intrigued by the other 2
@@badjuju2721 I'm pretty sure death by Snu Snu is another one
I think it would be extremely painfull or either instant cardiac arrest
Just lower me slowly down into a vat of dark chocolate terminator style. That is the death by chocolate I want.
What are the other ones
French cuisine: Really laborious ways of eating butter.
How are they not fatasses like us in Murica? I lived in France for a month and gained at least 10 lbs.
@@ashkitt7719 Do the French walk a lot or something?
@@DarkPsychoMessiah I hear they kiss a lot. Maybe that burns calories.
@@ashkitt7719 No snacks.
@@ashkitt7719 eating really, really tiny amounts at a time
This reminds me of my roommate who put milk powder in his milk so that he could drink more milk per milk
If he just drank heavy cream he'd be closer to Peak Milk. Although, he'd start in and get a weird look on his face and set it down again, because drinking heavy cream straight is gross. Much like Alton Brown said on his Hot Ones interview.
Yo dawg we heard you like milk so we put milk in your milk so you can moo while you chew
@@googiegress7459 (proceeds to slowly add milk powder to heavy cream)
I do it with my chocolate milk, which is also powder
"That's 65% more milk per milk mililiter" Cave Jonhson (probably)
There's something so humanizing about the way Babish cooks. He fully admits "I don't understand this I just know it works" and it gives me confidence in the kitchen
"ive seen this man eat a bowl of change." -one of my all time favorite lines from the Simpsons..
Coins just have that tangy metal taste though
@@firstname3359 so does blood. I mean blood is better imo but everyone has a right to their opinion
Im confused i never grew up with simpsons bcuz i just didnt like it back then. Is the joke suppose to mean that he metaphorically ate a bowl of change, as in change his life? Or did he literally eat a bowl of change, as in money coins?
@@luissan5764 no no, he ate coins. Homer is a surprising man.
@@luissan5764 if he can eat a 5 pound bag of flour cos there was no other food available he can eat a bowl of change
“Whisking Constantly” would be a great name for a biography
That's my new band name.
You are me
Are you do you are ccsfo? Csgo counter strike globaloffensiv
For Babish that would be "Getting to know each other"
Stolen comment bro
"I've seen that man eat a bowl of change!" Golden era simpsons writing was on another level, probably due to the amount of legends writing for them at the time
Change like money?
this was well past the generally agreed upon golden age, there has always been smart writers on the show
@@prestong.6391No.
I'm calling this a failure. I could accept not having 25 pounds of butter per square inch(maybe). I understand that it's hard to find chocolate dark enough that light cannot escape it so I won't hold that against you. Where I draw the line is it not being one million calories!
To paraphrase Ray Smuckles, that wouldn't just be the world's largest éclair, filled with supply-company whipped cream outdoors on a Fall day, it would be the world's shittiest éclair.
@@googiegress7459 r/woosh
@@googiegress7459 woosh
@@demiurge7111 how is that a woosh
@@electri999 read above
While Whisking Constantly: An Autobiography of Babish
And the sequel: "The Consistency Of Paint"
Part 3: Fond of Fond
Part 4: Salty With Taste.
Part 5: the crosscut
Part 6 : *K O S H E R S A L T*
The irony of *sticking* parchment paper with *non stick spray* is on another level.
you just added a whole 'nother way to look at reality.
@@JYFCC 😆
This comment blew up lol (kinda) most likes I got before this was 12 🤣
Exactly what I thought lol
Exactly what I was thinking but it works
Story time; So I was in a Tim Hortons the other day (October 8th 2021) and I was sitting down eating lunch with my family. We were seated near the front counter and I was facing said counter. An older gentleman was taking his turn to order. He ordered a coffee and than turned towards the baked goods display case and without pointing at what he wanted or reading the labels, said with full confidence: "I'll take one of those Hot dog bun lookin' things that you dipped in chocolate and the cream inside it." I nearly choked on my drink as I immediately realized this man wanted an éclair. Seeing this video in my recommendations reminded me of it so I thought I'd share.
My brother and sister both worked at a Timmies. It was amazing how often they got asked about Bow tees (bowties). Or an eckler.
Ah yes the donut shop down the road was tormented by kids wanting eklers 😂
I miss my timmies and a smoke.
Similar story from 2019 around September where a polish woman came in and got a $108 dollar order including most every donut and every éclair. the thing is she didn't know what an éclair was and they slowly explained it to her, even though she barely understood English.
Never seen Tim's have eclairs we have long johns
"Kendall told me what it means and I forgot immediately afterwards" you just summed up my entire High School experience.
Reminds me of a joke by Gabriel "Fluffy" Iglesias: "I dont want to die tomorrow knowing I could have had cake today. When the coroner cuts my stomach open, I want the whole room to smell like potato wedges... Coroner be like: "This guy knew how to live..."
Me if I was the coroner: *starts ravenously eating potatoes after witty comment*
@@wana2dmaxmax233 fill yourself with cranberries so the horse that kills you has a tasty surprise :)
Cracked me up every time.
Yeah but then in a later comedy special he talked about how he almost died and is eating right, so much for the cake thing holding up.
@@louis8487 Jokes are cool, reality is lame, but not dying so your son has a father is-- well maybe not forever but it's pretty long
Also from the Simpsons, when Moe takes out a girl on a date to a fancy restaurant, Moe orders their "fanciest food stuffed in your second fanciest food". I think it ended up being lobster stuffed with tacos. I would love to see a recreation of that!
@@thedukeofnuts no, it was simpsons. season 9, episode 16
@@dylanelfert4153 Probably both. Futurama was most likely doing a call back.
@@ChiccinTendies No you are all wrong. I am right and I want my internet points!
@@thedukeofnuts how did people up vote this. This is just wrong. I have seen Futurama more times than I could count and that line is most definitely from the Simpsons. A stretch would be the line from Futurama That Guy: What have you got that is really overpriced? Elzar: Everything. That Guy: Bring me that. Fry: Make it two. And a glass of all of your water.
@@thedukeofnuts someone didn't watch The Simpsons enough I see
2:05 "Using non-stick spray to secure it in place" Mmhhmm yeah
Trivia: bakeries in France usually fill the éclairs with a custard matching the decoration. Two most common versions are chocolate and coffee éclairs, but i wish to find one with extra flavors (i bet living in a big town like Paris would make it easier to find a shop specialized only in éclairs) Pistacchio éclair would be something to die for
I just made a pistachio pastry cream yesterday. Now I'm on the hunt for the best Eclair recipe I can find. That pastry cream is delicious 😋 Had two spoonfuls, you know. To make sure it's tasty, lol, then had to tell myself to leave it alone. It was difficult but I pulled through, lol. Can't wait until tonight. Dessert is going to be so sweet... 😋
Legends say that Babish is still whisking to this day
Constantly
Some say that his whisk grew three sizes that day
with his tiny whisk
@@babishculinaryuniverse over medium heat
@@babishculinaryuniverse how many hours of physical therapy after the cameras stopped rolling?
I do really appreciate that he films and includes how/why he ‘messes’ things up. He could totally edit it out and make it look like he does everything flawlessly every time - but he doesn’t and I respect that.
It's no big deal
Leaving it in is part of the comedy
Well he does mess up but thats the point of moving forward to success
it's actually interesting to see failures in the making process. It shows the errors we could make during cooking and helps us see how to fix them.
mi do di same inna i videos, honesty is key brudda
7:31 you mean Bananaphalactic shock?
Take my like. Now go decorate a billion eclairs!
MASSIVE Simpsons fan here, keep this up! This was delightful. Now, as someone else already wrote, please do Moe's "fanciest food stuffed with the second fanciest food" 🤗
How about a rat stuffed with cough-drops?
@@TetsuDeinonychus that thought turns my stomach
@@TetsuDeinonychus if cooked well it could be ok
@@TetsuDeinonychusdisgusting to think about, very bad for you (medicine isn't food or an ingredient in food), and probably tastes really bad. no.
@@TetsuDeinonychus _That_ sounds like something Moe would _serve_ 😄
This is sort of a challenge episode, but could you make Scooby Snacks? Basically a treat that is safe and enjoyable for both dogs and humans and maybe see if you could get dogs from your local shelters to try them? Clean bowl club!
I would love to see this!
I always thought scooby snax were like peanutbutter bites and thats why shaggy liked them so much or he is weird and eats dog food coz he is high all the time
@@Jinxanator66 Have to be careful with peanut butter & dogs, more brands are using Xylitol as a sweetener in theirs & its pretty deadly to dogs. Though I imagine Babish would make it from scratch!?
@@Getpojke he would *definitely* make it from scratch.
He could make his own peanut butter (don't use store bought if it has xylitol-that's dangerous for dogs)!
Since Thea White (a.k.a. voice actress of Muriel Bagge from Courage the Cowardly Dog cartoon) passed away, make either Happy Plums or Chicken Dumplings to honor her
I would love to see that also rest in peace Muriel
Second this, rip Muriel and Thea :(
Nooooo ;( May she rest in piece. I grew up with that show! I sign for this!
No
RIP
i vividly remember them poisoning the pastry in the episode, so adding what is essentially poison to babish keeps it accurate
It was a bomb
Next up: making the bowl of change Homer ate.
Chocolate coins from Bulk Barn.
Fun fact: "éclair" is French for "lightning" because a seasoned pastry chef can make them in a flash!
I've heard it was because they disappear in a flash ^^
In my country they are called relámpagos Spanish for lightning
Kachow
It's because it's the fastest pastry to make.
Where I'm from they are called "bombs", quite accurate when nicely filled
This takes me back. Over 20 years ago when I started in a commercial bakery the first batch of creampuffs I made was with a similar dough. I remember watching them bake it was like magic!
well now 20 years later its time for you to finally hear the truth. It was magic, that was your invitation to Hogwarts but you didn't followed the magic door :(
I remember being in culinary class in high school and making cream puffs! Ugh, that stirring really hurt my arms, lol
Did any of the creampuffs take out McBain?
Like a magic. Abroad in Japan, anyone?
@@PR_311 lol
Babish's smooth low voice, telling the story of how he was spilling milk all over his tablet top because it was out of his line of sight, was the best thing I heard all day.
That episode has a special place in my heart because A) the jokes were great and B) I watched it while visiting my best friend, so I have happy memories of us sitting on the bed and laughing our heads off every two minutes or so.
I hate food allergies. My daughter (grown) is allergic to a LOT of foods, and it really limits the culinary universe. But she gets creative from time to time with what she can eat.
I understand that 💯. I'm allergic to blueberries, bananas, (Like Andrew) and peanuts.
sameee, I’m allergic to most fruits and vegetables and there’s not a lot of varieties in my area so I don’t know what to do😭
It’s sad what gmos and modern medicines have done to some of us
@@zukogf2337 Your situation is likely differernt, so please do NOT take this as medical advice. My daughter is gluten intolerant and is so allergic to pineapple that she keeps one of those Epipens handy so that if something get through, she won't suffocate. She's able to eat brown rice, chicken, and most fish. She doesn't tolerate milk, but is able to get by on almond or soy based "milk". AND - she's a coffee fiend! In any event, I hope you find ways to feed yourself well, and in ways that please your palate!
@@slytherinsagittarius2580 Sorry about the allergies. I made a "1-minute banana bread cake" from Chef John yesterday. FWIW, you aren't missing a culinary masterpiece.
i love that he literally makes it deadly for him to eat to stay true to the show
Moth
@@sacaret moth
Moth
Light?
Moth
If you REALLY wanted to make this a deadly eclair (as well as making it literally so dark light can't escape). You could add some Vantablack pigment.
Black 3.0 is darker, and not in anyway associated with Anish Kapoor
“I’ve seen this man eat a bowl of change” It’s always the fleeting Simpsons lines that never get brought up again
"using non-stick spray to keep it in place" that sentence feels weird
I'm glad someone else noticed this
Agreed
Using non-stick to make it stick
My first thought when I heard that 😂
@@Ethanphetamine You had to use 2 non-stick objects with each other so they cancel each other out
“This is an attempt to pack more butter per square inch into our eclairs” Finally, a rival to the guy who put milk powder into his milk so that he could drink “more milk per milk”
I've made yoghurt a few times and adding powdered milk was my secret for giving it a thicker texture without adding vegetable gums or geletain like a lot of commercial brands
This man is one step closer to unlocking the other 98% of milk
For those who want to see the end result 8:00
5:49 I wonder, is Vantablack edible?
Vantablack isn't like an object?
im impressed that you have managed to use the same background music for years and it never gets old
I hope he never changes it!
Generally i think it's cus you get more enthralled by his voice instead of really paying much attention to the music
Wait he uses background music?
I just noticed
@@W74_Pizza i am also confused
“Kendal told me what it means and I forgot immediately” literally me.
1:34 who's that on the reflection of the stand mixer!!! LOL
you
Just found this channel, I love the humor and great cooking tips
"To help stick use non stick spray." Love the Babish Universe
@yuitr loing Wait isn’t this the comment Park Lloyd made
@@jonh3141 It is a copybot.
"I've seen this man eat a bowl of change." I know The Simpsons isn't what it used to be, but lines like this still make me laugh. Cheers.
Homer probably thought it was candy or something
It still predicts everything 😂
Marge I have to confess my terrible secret: I'm the one who ate the fancy soaps you bought for the bathroom.
this was a relatively older episode
@@charlietian9843 Relatively? It's from 1999. 22 years isn't relatively older, it is older.
Love that bit of blender-magic at the end
Ever since I found this channel I have been waiting for this moment.
"Kendall told me what it means and I forgot immediately." So relatable.
life in adhd
timestamp? Please
@@kangurumann4063 1:10
"No, no, no! This is just a picture" Now i'm glad it gonna be real
@aola wili me too! 😋💕💞
It still a picture, thought...
No, no, no this is just a video.
@@R0-83-RT 😂
@@R0-83-RT no, no, no! This is just a comment
This video made me watch this episode. And then making me watch every other episode, thank you for making me fall in love with the simpsons babish.
Ah So thats the food the Cat girl in the factory became when she fell on the conveyor belt
Next week will be National S'more Day, maybe you should make Donut and Cookie Dough S'more from Ducktales episode, "Astro B.O.Y.D."
just do it!
up vote this comment
No
Absolutely
Yes please
Hearing Babish say "Sawspin" instead of "saucepan" will never get old to me
Just another one of those ny accent ticks. Our 'a's aren't always dictated clearly.
I started using that pronunciation one day and it drives my kid nuts 'now you're both saying it wrong!'
I find it incredibly annoying. I swear he hasn't always said it like that
Not in whatever part of ny I'm in lol.
@@lindas9103 I don't know why, but I also find it annoying. Not charmed by it at all, like everyone else.
To continue the Simpsons style, I would love to see Babish recreate: -Klav Kalash from Homer in New York -Chief Wiggum's Chili with the insanity peppers
Learned the perfect rhyme for this in culinary school: Pate a choux, make a roux, add the egg, then you’re through!
There’s a deli here in Houston called Kenny and Ziggy’s that has football sized eclairs. Not saying it’s one million calories but it’s up there for sure. They are also quite delicious aside from being huge.
You just gave me a reason to visit Houston
the frenchmen in me is disgusted and fascinated, I need to visit Houston now.
Now I need to go to Houston
That's why you share :P
I’m going to Houston
That French chef that is plotting Homer's assassination is voiced by Dan Castalaneta, Homer's voice actor.
That’s not quite surprising considering Dan Castalaneta practically voiced most of the male characters just like Nancy Cartwright voiced Bart and Nelson, so she bullied herself.
I love the part where he whisked constantly. That was my favorite part.
Love that you included ur failed tries and explained what happens.
It's reassuring and relatable to see seasoned professionals dribble milk when pouring. "He messed that up like I do!"
Its like seeing the president eating at a fast food restaurant "Obama eats fast food just like me!"
@@LeoTheMuppet have you seen the israeli mcdonalds commercial with obama in it
@@StraightEdgeZap no but he went to a fast food restaurant in Miami and I got to shake his hand
@@LeoTheMuppet awesome dude!
Fun fact: Eclairs are called "bomba" (bomb in Portuguese) in Brazil. It has nothing to do with the Simpsons. They were always called that.
wow! Its almost like they existed before the simpsons
@@DismemberTheAlamo So you’re saying that the simpsons didn’t predict Eclairs? My life is a lie
funner fact. The name of the particular eclair is "Le bomba", so....
They're also called "Bomba" in spanish lol
This could be the... *Tzar Bomba* perhaps? xD
8:03 I am so glad no mess was made when that was knocked out of Babish’s hand. That means it can be consumed.
The banana twist at the end was everything
The word comes from the French éclair, meaning "flash of lightning", so named because it is eaten quickly (in a flash)
Me: *INHALE!*
Is that so? When I try to eat one it takes ages and I don’t even finish it...
@@lightbrand776 "Lightning" as in the streak of cream in the middle is a bolt of lightning striking through it.
@@muffemod which one is it now? I'm confused, I speak french tho
That made me flash back to the episode of The Tick (the 1990s Saturday morning cartoon version) in which they had a superhero foreign exchange program. A Belgian superheroine named Éclair went to The City while The Tick went to Belgium. I may have misremembered the scenes slightly, but they went something like this. At the City Airport... Éclair: My name is Éclair. Tick: Like the pastry? Éclair: It means lightning. Later, in Belgium... Blitzen (Éclair's sidekick): My name is Blitzen. Tick: Like the reindeer? Blitzen: It means lightning. Tick (confused): I thought éclair meant lightning. Blitzen: That was French; this is German. Tick: How many languages do you speak here?!
I figure that Andrew's autobiography would be called 'Biography with Babish', but I'd also like to throw my hat in for 'Andrew Rea: Whisking Constantly'
Suggest amending it to Tiny Whisking Constantly
@@shepherdsgamingrun tiny whisk to combine
Andrew 'Whisking a-' Rea: Hoest of Binging with Babish
slight modification for your eclair puff's separate the egg yolks from the whites beat up the whites with sugar into a foam then slowly incorporate it into you doe mixture , that way it makes it even more airy and light
Love the honesty about the walk up video when he could have just reused an old one
Looks delicious, as always
That's what she said
Sure
Got the whole squad laughing😐
"Non non non! It's just a video."
@@cadillac3567 At you B)
I really, REALLY would like to see how you would re-create the Pumpkin Fish Soup from Legend of Zelda, Twilight Princess. I'm sure you'd make it spot on.
Chiodini's kitchen has that
Me when he threw blown dough: *But, you put so much effort to do it...*
With how much my parents and brother like watching your videos, I'm surprised that none of them ever mentioned that the stand mixer we have is the exact same as yours.
I don't know if you'd ever do recipes from a novel, but with the Dune movie coming out, there's a whole banquet scene in the novel with some great sounding food.
This smells like a SPONSORSHIP OPPORTUNITY
@@justplainjosh Water, filtered water! When I see it in the theater, I'll need to smuggle in my own water.
Obviously we need to watch Babish eating some baked food infused with Spice 😉
@@StuartCuthbertson 3 tablespoons of powdered nutmeg prior to imbibing.
Why was I genuinely worried when he mentioned bananas, I actually went “Dude oh please don’t do it!”
Because being extremely allergic to anything especially having anaphylaxis is fatal.
@@moonwalkerangel7008 *can be fatal
Did Babish end up eating the eclair though? Also, got your cookbook for Christmas! So excited to start making the recipes!
I like voiceovers that go off-track, which is what really sold me for Huggbee’s How it’s Actually Made series
"I ran out of dough." D'oh!
Shut up and take my like before you take my life.
Love the devotion and humility of showing that you're making mistakes, learning the resolution to them and picking up from there. It's nice and rare to see
Oh!! That's a 1990s Tim Horton's Long John. It is just missing the single cherry in the middle (on top of the whip cream)
I like how he used non stick spray to make the parchment paper stick to the pan
As if the Moon Waffles and the Ribwich weren’t unhealthy enough, here comes La Bombe. It’s like Matt Groening wants us to get a heart attack by doing his recipes.
🤣🤣🤣
Don’t forget the chili so hot it made Homer hallucinate Johnny Cash
Also Marges dessert dogs
Despite all this time, Babs is still cracking eggs off a bowl edge & not on a flat surface. The secret of no shells right there.
You do great work, but I've got a few tricks after 15 years of cakes, candy and pastry: get a bismark tip, use parchment cone-bags and ditch the coupler. Wilton bags stretch and pop the tips out, use ateco, ck or hygo brand disposables and you don't need couplers. The *only* time you need them is when you're piping different colors and only have one tip - in which case cut your parchment bag to shape *or* buy more tips as they practically cost as much as couplers. Also a better way to melt chocolate is to preheat your oven to 'warm', or it''s lowest setting, and turn it off - set a ceramic/glass bowl of chocolate in there and stir after 10 min. Stir every minute until evenly melted (should only take another couple stirs). Ovens are dry and chocolate melts thinner, also if you're dealing with tempered chocolate or coveture than you can't overheat it that way. Plus if you're dipping things in chocolate you can have two bowls in there and as one starts to set up you can swap it out for the warmer one, giving all your confections an even shiny coat.
As someone who has been making custard since i was a kid, if you are patient enough, you DO NOT need to add corn starch to get it to thicken. It takes twice as long, yes, but it is extremely satisfying when it finally thickens enough that you can whisk it and see the bottom of the pan. And it doesn’t leave any of that weird cornstarch aftertaste.
The ending makes me think instead of actually suggesting adding banana extract stuff the friend haphazardly said something like "Thank goodness the recipe didn't call for any banana or else it really would be deadly" to wich Babish immediately goes "You're right!" and started looking for banana extract leaving the friend like "Hey what are you? Nooo don't you dare, doonn't dooo it..."
To be extra safe when baking Choux pastry you can poke tiny holes in them a few minutes before they come out
I always find it funny how we use non stick spray to stick baking paper to a baking tray
Babish is like the Bob Ross of cooking his voice is calming
that would be Chef John
without the hair
tell me something I don't know
yeah, + for Chef John
"Using non-stick spray to secure it in place." **mind gives up**
Idk either
I do it too to make paper stick to the bottom and sides of chafing dishes. It's basically the same as wetting the surface.
My brain slipped a gear, too. 🤣🤣 Either the stuff makes things stick, or it doesn't. How can it do both??
I ate a 100% dark chocolate bar once, now normal store bought dark chocolate tastes like... Non dark chocolate.
I love the irony of using non-stick spray to stick the parchment paper to the tray.
It was really disappointing when I discovered that most eclairs in the US are stuffed with cream instead of custard
I don’t even know what custard is
That's why I don't eat eclairs in the US. They don't even know how to make panna cotta. They use milk! It's literally in the name, cooked cream! CREAM, not milk!
oh bro its the best, sugary egg stuff, kinda like american pudding except vanilla flavour
@@corazondemelon7308 the only reason i know is because I watched telletubies as a kid and they always made tubby custard
@@Banana_Man17 Still surprised that they allowed that on a children's show. wait.... /checks notes/ Sorry, wrong series.....and wrong uh, 'custard'. Carry on, nothing to see here folks!
4:42 "and you guessed it... wisconsin"
The chocolate melting part made me wonder if that wouldnt weaken the glass of that bowl, heating it unevenly like that. I've always seen this technique used with a smaller metal pan, which on top of it can be dipped in the water below without limits.
i know this probably isnt the best basis to study for my exam on eclairs but its the most entertaining way of studying
Perfect for killing a remorseless eating machine. But yeah, don't anaphylactically shock yourself, Andy, that'd be bad. Could you please do your own take on the Fiesta Burrito with Chili and Eggs that Dan Aykroyd makes for Robert Stack in the food truck scene from Caddyshack 2?
4:30 "Story of my life, whisking constantly." -Proceeds to dual-wield whiskers.
Babish a furry confirmed.
Always be mindful of your length and girth when piping out the dough
0:44 You can see exactly where he hesitated to ask Kendall if he was putting in the right amount
5:22 you could've also used dark matter as an ingredient in the chocolate glaze
2:05 Ah yes. I love using nonstick spray to make things stick.
0:50 You are like the guys that add milk powder to their milk to get more milk per milk
"Whisking constantly" is the culinary equivalent of "FIRMLY GRASP IT!"
69 likes... Nice
69 likes... Nice