I guess I'm just gonna have to enjoy this triple-decker eggo extravaganza on my own.
Hmm! Good, right?
You know the great thing about it, it's only 8,000 calories.
Hey, what's up guys. Welcome back to Binging with Babish where this week -
we're exploring the favorite food of America's favorite little supernatural weirdo: Eleven's Triple Decker Eggo
Extravaganza. We're gonna begin by executing a standard five-minute toast on our Eggos and then get started on our extravaganza.
We're starting with a layer of whipped cream, some Hershey's Kisses, waffle, whipped cream, Hershey's Kisses, waffle, whipped cream,
Hershey's Kisses, waffle, whipped cream, Reese's Pieces - There, see? Tricked ya -
Hershey's Kisses, of course (scatter some around the bottom for our festive decoration), and what looked like a whole bunch of
multi-colored dollar store jelly beans. Gonna try and do our best here to achieve some kind of cross-section.
It's, you know, exactly what we expected it to look like. Try to make a bite featuring all four
toppings, and as you can imagine, this tastes insane. So to improve upon this, we're gonna have to get a little creative.
Let's start by severely upping our waffle game from last time.
We're making yeasted waffles out of two and a half cups pastry flour, 1/2 a cup of malt powder, 2 tablespoons of cornmeal,
2 tablespoons of buttermilk powder, half a teaspoon each of baking soda, salt, a teaspoon of white sugar, and a whole packet of active dry yeast.
Sift all these ingredients together using a sifter
(this is gonna help make the batter a little bit easier to mix down the line)
then we're heating 2 and 2/3 cup of milk and 1/2 a cup of canola oil to
110 degrees and slowly drizzling it in, followed by 2 eggs that we're gonna gently whisk until the batter just barely comes together.
(it's totally fine
if there are still lumps)
And then we're going to let the yeast bloom for two hours, during which time we're gonna figure out our toppings. Now,
I thought to replace the fruitiness of the jellybeans and the crunch of the Reese's Pieces,
we could use freeze-dried fruit, which it turns out does not crush up so well,
but it does turn into a lovely crunchy powder when lightly processed in a food processor, plus,
I mean, how often is it that you get to make fruit smoke? Just make sure that you don't breathe this stuff in, trust me.
[Sneezing]
[More sneezing]
After a quick neti pot, it's time to make some whipped cream.
We're gonna combine 8 ounces of heavy whipping cream with 2 heaping teaspoons of white sugar and a little bit of vanilla paste or vanilla extract.
Whip until whipped. We want a really firm, thick whipped cream so we can roll it into quenelles later on.
Now, the only flavor I thought was missing from this monstrosity was maple syrup.
So we're gonna make a very quick and simple
maple butter sauce by combining one cup of maple syrup, half a cup of heavy cream and two tablespoons of butter,
bringing to a simmer and letting cook for 5 to 10 minutes or until thickened
(I would go a little thicker than I did) and make sure you chill completely before serving. Now as you can see, after 2 hours
our yeast has come alive and our batter has become bubbly and frothy and full of science.
And it's gonna make for a very light, lacy waffle when we ladle it into our Belgian waffle maker.
I'm going Belgian this time because I want it deep-dish. Engage the muscle memory from every continental breakfast
you've ever been to, flip, and cook for 3 to 5 minutes. This recipe yields waffles so light and crispy,
you can actually see through it if you hold it up to the light, and it benefits from being kept warm
in a low oven until ready to serve. Speaking of which, let's lay down our toppings.
We've got the hot fudge sauce and peanut butter drizzle from the Michael Scott Pretzel couple weeks ago
(check out the link in the corner to watch that) and our maple syrup butter sauce, which we are going to
place a waffle segment on top of each and then top each one of those quenelle of whipped cream.
To do this heat a spoon in some hot water, dry it off, and use it to sort of carve out a little egg of whipped cream,
which we're then gonna top with our freeze-dried fruit.
I went with strawberry over the chocolate, banana over the peanut butter,
and blueberry over the maple syrup (these flavors seem to make the most sense) and what are we left with?
A breakfast bomb that is crunchy, creamy, sweet, fruity
chocolate-y...
Basically all the things the version on the show is trying to be, but way more palatable,
and most definitely going on the breakfast menu of my fantasy restaurant.