Malted Chocolate Choux with White Chocolate Whipped Ganache

Malted Chocolate Choux with White Chocolate Whipped Ganache

Hello dear readers!

Let me begin by wishing you a great week!

I wanted to thank you all for 6000 (!!!!) likes on Facebook! Wow! This is truly incredible and, for the most part, due to the decorated cake rolls! When there is a lot of like coming my way, it always seems to be  because someone shared one of the cake rolls! It’s how it all began on Facebook and it’s how it’s continuing now 😉 It’s ok, I love them too!

So, a HUGE THANK YOU everyone! Here is a little recipe (but Oh! So delicious) for you!


Malted Chocolate Choux with White Chocolate Whipped Ganache
Yield : about 26 choux
Adapted from Bouffe (in French)


Pâte à choux

  • 1 cup water
  • 1/2 cup butter
  • 1 cup flour
  • 3 tablespoons cocoa
  • 1 tablespoon chocolate malted milk powder
  • 2 tablespoons sugar
  • pinch of salt
  • 5 eggs, room temperature

White Chocolate Ganache

  • 1 cup white chocolate chips
  • 1 cup heavy cream

Topping: Chocolate Ganache

  • 1/2 cup chocolate chips
  • 1/2 cup heavy cream


Pâte à choux

  1. Preheat oven to 375 °F. Line two baking sheets with parchment paper.
  2. In a small bowl, mix the flour, sugar, cocoa, chocolate malted milk powder and salt.
  3. In a medium saucepan, bring the water and butter to a boil.
  4. Once the mixture is at a rolling boil, add all of the flour mix at once, reduce the heat to medium and stir vigorously with a wooden spoon.
  5. Once the dough form a ball, stir for a further 2-3 minutes to dry it. The dough will look like mashed potatoes.
  6. Transfer the dough into a bowl of a stand mixer fitted with the paddle attachment. Wait until the dough cool down (between 5-10 minutes). Mine was at 160°F.
  7. Add the eggs one at a time, beating after each addition. (Note : This recipe work well with the number of eggs indicated, but you might need to be critique about this step. If you see that adding another egg will make your dough too runny to pipe, then don’t. Multiple factors can account for the difference in the number of eggs needed.)
  8. In the end, the dough should be quite thick, but pipeable.
  9. Place the pâte à choux into a piping bag with the tip of your choice. Pipe circles of dough of about 1 1/2’’ onto the prepared baking sheets. Bake for 7 minutes. After 7 minutes, slip the handle of a wooden spoon into the door to keep it ajar. When the choux have been in the oven for a total of 12 minutes, rotate the sheets. Continue baking for a further 8 minutes or until the choux are puffed, golden and firm. The total baking time should be approximately 20 minutes.
  10. Remove from the oven and transfer to a wire rack to cool.

White Chocolate Whipped Ganache

  1. Place the white chocolate chips in a medium bowl.
  2. In a small saucepan, bring the cream to a boil. Remove from heat and pour over chocolate. Let stand for about 5 minutes.
  3. With a whisk, gently stir until incorporated.
  4. Chill for about 1 hour or until the Ganache is spoonable. Whip until stiff peaks form.

Topping: Chocolate Ganache

  1. Place the chocolate chips in a medium bowl.
  2. In a small saucepan, bring the cream to a boil. Remove from heat and pour over chocolate. Let stand for about 5 minutes.
  3. With a whisk, gently stir until incorporated.


  1. Slice the top third of each choux.
  2. Place white chocolate whipped ganache into a piping bag with the tip of your choice. Pipe the desired amount of ganache in each choux bottom. Drizzle with chocolate ganache. Add sprinkles!


Easiest Apple Sauce

Easiest Apple Sauce

I must admit that when it comes to apple desserts, I always find that the longer process is to peel the apples. So when my friend showed me how she made apple sauce, no peeling and no coring (no waste!), I knew I would always make apple sauce this way!

The advantages of this apple sauce: less time coring and peeling, almost no waste and much more nutritive (include the skin)!

Easiest Apple Sauce

What you need:

  • Apples
  • Optional: Brown sugar, spices of your choice (cinnamon etc.)

Preparation, Baking & Blending:

  • Preheat oven to 300°F.
  • Wash the apples and remove the stem. Optional: cut the apples in half or in quarters (speed the cooking).**
  • Place the apples in a baking dish. Sprinkle with cinnamon and brown sugar, if desired.
  • Bake for about 1 hour or until the flesh of the apples begin to come out of the skin.
  • Once baked, place a couple of apples in the food processor (depending of the capacity of you food processor). Blend until smooth. Sieve the apple sauce to remove excess seeds and skin.

**If you worry about the apple seeds (it’s seems like the little quantity we ingest is too small to cause any problem) cut the apples in quarters and core them.

Note: I want to thank Natrel for the Canning kit you see on the picture (labels, jars, etc.).

Peanut Butter Chocolate Fudge

PB Chocolate Fudge

Hello everyone!

I’m so sorry I’ve been away for so long. It turns out that my clinical training is very absorbing (and friggin’ wonderful!!!). But when I get one or two relax days, I’m missing baking very much! So I made fudge! Not any fudge, no, PB chocolate fudge. I don’t need to tell you that it is SOOOOO good! And, it’s a foolproof recipe. Your fudge won’t get burned and you don’t need a thermometer!


Peanut Butter Chocolate Fudge
Recipe adapted from All recipes
Yield : about 40 squares


  • 2 1/4 cups semi-sweet chocolate chips
  • 1 (14 ounce) can sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 1/4 cup peanut halves
  • 1/2 cup creamy peanut butter (I used natural PB, but it was too runny. You could also mix it with powdered sugar to get a sweeter PB)


  1. Line an 8 inch square pan with parchment paper, leaving an overhang on both sides.
  2. On a double boiler, melt chocolate chips with sweetened condensed milk until chocolate is entirely melted; add vanilla and peanuts
  3. Spread the fudge into the pan. Chill until firm.
  4. Spread the peanut butter. Chill or freeze (it helps getting clean squares when you cut!).
  5. Use the overhang to get the fudge out of the pan. Cut into squares.