39 Comments

So excited to have made this tonight for my dad's birthday tomorrow. Only thing I did that I couldn't see in recipe was to line tin with baking paper. I think I saw you had done that in your video.

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ahhh, that’s so sweet! don’t worry, it’s not a must, I only did it because my pan looked busted hahahah, it’s full of scratches at the bottom so I wanted to cover those. but it’s not a must, I actually prefer it with no parchment paper 🧡

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The old version of this is my favorite dessert recipe I’ve learned in years- I make it for birthdays and everyone is always super impressed. I’m excited to try this new one!

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yayyy, let me know if you try it 🧡

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Carolina, you're so inspiring! Can't wait to try this recipe on the weekend <3

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I’m so excited!!! Keep me posted :)

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this recipe is such a treasure! two more questions, if that’s ok:

1) do you have a temp measurement/cue for the milk before it’s added to the eggs

2) re: ganache, should we wait for the cream to melt the chocolate on its own *before* start mixing it? what does “wait a few minutes” mean, until it has melted a bit? until it has cooled?

thank you for this update 🤍

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great questions!

1) for the milk, I would aim for 75°C or 165°F.

2) yes, wait a little bit for the cream to melt the chocolate, then start whisking it until combined. if it doesn’t emulsify right away, you can warm it up again and repeat the same process.

let me know if you have any other Qs, I’m here if you need me!

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OMG, this looks sooo tasty!!! Can't wait to have some guests over and try it out. Love you Carolina! 💕

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yayyy, makes me so happy :) keep me posted if you try it 🧡

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Intrigued to see a 2.0 version of this viral cake! Curious - why did you swap out the milk in the pate a choux for water? And the amounts of eggs in the choux seem to have dialed down quite a bit as well. Excited to try it out!

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I felt like there was too much choux pastry in the first one, in some cases ending up to be too bready. I halved the choux recipe and left out the milk, solely cause it was just another ingredient/measurement to worry about :)

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Thanks for replying!! Makes total sense. Could I use milk in place of the water for the choux? Since I’m using milk in the pastry cream, I feel like I may as well use up what I have!

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Absolutely, milk will work just as well, add a little bit more richness :) Keep me posted xx

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This looks amazing! Any chance you happen to know if GF flour will work for this recipe?

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I’m not sure if my exact recipe will work, but I know there are reliable GF choux pastry recipes out there, you can definitely use one of those recipes for the base instead :)

just make sure you modify the GF recipe enough so that it uses 2 eggs, most commonly you’ll find ones with 4 eggs, so just divide the measurements in half

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Wonderful, thank you so much!

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amazing!

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💕💕💕💕

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Can’t wait to try the new and improved!

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woop woop 🙌

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Wondering if the choux paste could be baked on the bottom of a springform pan? Then you wouldn’t t have to worry about cutting the parchment paper or trimming the pastry to fit.

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definitely! it will expand a little bit on the edges of the pan, but it should totally be fine 🧡

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Great! That way you can build the cake right in the springform and save a few steps. What a gorgeous cake, can’t wait to try it. 💐

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let me know if you try it 💕

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dreamy, Carolina! 🤍

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💕💕💕💕

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ooooh la la! ❤️

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hehehe 🙌🙌

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I think that should work! you might need to bake the choux pastry a little longer though :)

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Hi, Carolina! I made this a two nights ago and cut into it last night - it came out great. I used a round 9” spring form pan and I was really impressed that the pastry cream held its shape. I tweaked the choux; doubled the flour, used whole milk, and added some eggs as well. I think the ratio was perfect for what I was after. Loved the milk chocolate content in the ganache. Thanks for this thoughtful recipe reissue!

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Hey Caroline, I made the first version of this recipe and the taste was a-ma-zing! Thank you so much. I was wondering whether you use anything to stabilise the pastry cream because it looks picture perfect, not runny at all! Or do you cook it until it becomes super solid?

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How long could you keep this in the fridge before serving (ie. can you make it 2 days ahead?)

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