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.
I made this recipe yesterday and it turned out well, wasn't that sweet though which I was surprised about.
It took wayyy longer than 45 minutes though (granted I'm not an experienced baker at all). Cause the choux pastry I failed at first cause the eggs we bring are very big and double yolked so it was very liquidy so decided to bake it as is in my tray so that saved it (split the choux in 2 and baked individually) so you can always save your baking, it just went on for a further 4 or 5 hours lol. Also I accidentally put all the eggs as whole instead of the yolk into the pastry cream whoops but it still turned out ok.
Most people liked the lack of sweetness (whole bunch of diabetics around), so I'm not sure if it was me being a sweet tooth that thought it could use more sugar.
I would definitely make this again, thanks for the recipe Carolina!
I wasn't able to get past step 1 of the choux pastry section despite following the steps exactly as written and cooking for 20 minutes after adding the flour. I ended up increasing the heat to medium and it immediately formed the sticky paste, so I'm not sure how our results differ by that much.
Everything else was pretty straightforward. Getting the pastry to be even across the area of the parchment paper was a pain!
ok well maybe i'm an idiot but i tried to make this yesterday and didn't get very far at all. i did as it says in the recipe and mixed together the egg, sugar, and cornstarch. well, perhaps the average person could guess that it would just clump together and be impossible to work with, but i, being the naive baker that i am, could not have predicted that. the mixture glued together and was impossible to use, so i pretty much wasted 6 eggs (and some sugar and cornstarch). i will maybe try again, mixing just the egg and sugar together first, but perhaps the recipe can be edited to make it more clear :(
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 🧡
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!
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 :)
I made this recipe yesterday and it turned out well, wasn't that sweet though which I was surprised about.
It took wayyy longer than 45 minutes though (granted I'm not an experienced baker at all). Cause the choux pastry I failed at first cause the eggs we bring are very big and double yolked so it was very liquidy so decided to bake it as is in my tray so that saved it (split the choux in 2 and baked individually) so you can always save your baking, it just went on for a further 4 or 5 hours lol. Also I accidentally put all the eggs as whole instead of the yolk into the pastry cream whoops but it still turned out ok.
Most people liked the lack of sweetness (whole bunch of diabetics around), so I'm not sure if it was me being a sweet tooth that thought it could use more sugar.
I would definitely make this again, thanks for the recipe Carolina!
I wasn't able to get past step 1 of the choux pastry section despite following the steps exactly as written and cooking for 20 minutes after adding the flour. I ended up increasing the heat to medium and it immediately formed the sticky paste, so I'm not sure how our results differ by that much.
Everything else was pretty straightforward. Getting the pastry to be even across the area of the parchment paper was a pain!
ok well maybe i'm an idiot but i tried to make this yesterday and didn't get very far at all. i did as it says in the recipe and mixed together the egg, sugar, and cornstarch. well, perhaps the average person could guess that it would just clump together and be impossible to work with, but i, being the naive baker that i am, could not have predicted that. the mixture glued together and was impossible to use, so i pretty much wasted 6 eggs (and some sugar and cornstarch). i will maybe try again, mixing just the egg and sugar together first, but perhaps the recipe can be edited to make it more clear :(
Hello! How far in advance is this ok to make? Hoping to
Make tonight for Sunday :)