43 Comments
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Morgan's avatar

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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Carolina Gelen's avatar

yayyy, let me know if you try it 🧡

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Daniela's avatar

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

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Carolina Gelen's avatar

I’m so excited!!! Keep me posted :)

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Pabs Terra's avatar

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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Carolina Gelen's avatar

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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Carina's avatar

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

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Carolina Gelen's avatar

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

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Alyssa's avatar

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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Carolina Gelen's avatar

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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Alyssa's avatar

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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Carolina Gelen's avatar

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

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SY's avatar

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

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Carolina Gelen's avatar

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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SY's avatar

Wonderful, thank you so much!

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Júlia's avatar

amazing!

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Carolina Gelen's avatar

💕💕💕💕

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Jessica Paz's avatar

Can’t wait to try the new and improved!

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Carolina Gelen's avatar

woop woop 🙌

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witloofNYC's avatar

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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Carolina Gelen's avatar

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

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witloofNYC's avatar

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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Carolina Gelen's avatar

let me know if you try it 💕

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Sarah Copeland's avatar

dreamy, Carolina! 🤍

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Carolina Gelen's avatar

💕💕💕💕

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SFGirlByBay's avatar

ooooh la la! ❤️

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Carolina Gelen's avatar

hehehe 🙌🙌

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Carolina Gelen's avatar

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

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stacey's avatar

Hello! How far in advance is this ok to make? Hoping to

Make tonight for Sunday :)

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Emily's avatar

Made this over the weekend. It was fantastic!

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DonD's avatar

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.

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Carolina Gelen's avatar

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 :)

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Alisa's avatar

My fave!

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