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!
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?
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!
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!
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 :)
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!
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
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.
As long as it sits in the fridge overnight, it should harden well enough so that you are able to remove it from the pan and cover it with ganache! Make some extra ganache on that case so you can cover the sides as well :)
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!
yayyy, let me know if you try it 🧡
Carolina, you're so inspiring! Can't wait to try this recipe on the weekend <3
I’m so excited!!! Keep me posted :)
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 🤍
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!
OMG, this looks sooo tasty!!! Can't wait to have some guests over and try it out. Love you Carolina! 💕
yayyy, makes me so happy :) keep me posted if you try it 🧡
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!
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 :)
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!
Absolutely, milk will work just as well, add a little bit more richness :) Keep me posted xx
This looks amazing! Any chance you happen to know if GF flour will work for this recipe?
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
Wonderful, thank you so much!
amazing!
💕💕💕💕
Can’t wait to try the new and improved!
woop woop 🙌
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.
definitely! it will expand a little bit on the edges of the pan, but it should totally be fine 🧡
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. 💐
let me know if you try it 💕
dreamy, Carolina! 🤍
💕💕💕💕
ooooh la la! ❤️
hehehe 🙌🙌
I think that should work! you might need to bake the choux pastry a little longer though :)
Hello! How far in advance is this ok to make? Hoping to
Make tonight for Sunday :)
Made this over the weekend. It was fantastic!
Does this cake have to be served in the pan or can you turn it out then cover it with ganache? Want to make for my wife's Birthday on Sunday.
As long as it sits in the fridge overnight, it should harden well enough so that you are able to remove it from the pan and cover it with ganache! Make some extra ganache on that case so you can cover the sides as well :)
My fave!