32 Comments
Apr 29Liked by Carolina Gelen

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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Apr 27Liked by Carolina Gelen

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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Apr 27Liked by Carolina Gelen

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

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Apr 30Liked by Carolina Gelen

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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Apr 28Liked by Carolina Gelen

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

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Apr 27Liked by Carolina Gelen

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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Apr 27Liked by Carolina Gelen

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

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Apr 27Liked by Carolina Gelen

amazing!

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Apr 27Liked by Carolina Gelen

Can’t wait to try the new and improved!

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Apr 26Liked by Carolina Gelen

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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dreamy, Carolina! 🤍

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ooooh la la! ❤️

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author

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

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Do you think I could double this recipe and put it in a 9X13 pan?

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