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!

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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!

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

Ingredients

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

Preparation

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.

Assembly

  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!

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April DB Challenge: Savarin

Savarin from Sugar for the Brain

Hello everyone!

This month’s Daring Baker’s challenge was amazing! I had never heard about savarin before. Frankly, it’s a long process (3 waiting time for the dough to rise!), but it’s so worth it! You can choose many flavors of syrup and filling so it’s a very versatile dessert.

“Natalia of Gatti Fili e Farina challenges us to make a traditional Savarin, complete with soaking syrup and cream filling! We were to follow the Savarin recipe but were allowed to be creative with the soaking syrup and filling, allowing us to come up with some very delicious cakes!”

Savarin by Sugar for the Brain

Savarin
Servings:8/10
Recipe with Photo Tutorial (PDF)

  • 2½ cups (600 ml) (12-1/3 oz) (350 gm) bread flour *** I used All-purpose flour with great results
  • 2 tablespoons (30 ml) water, lukewarm
  • 6 (320 gm) large eggs at room temperature, separated
  • ½ satchel (1½ teaspoons) (4 gm) instant yeast or 15 gm (½ oz) fresh yeast
  • 4 teaspoons (20 ml) (20 gm) sugar
  • 2/3 stick (1/3 cup) (80 ml) (75 gm) butter at room temperature
  • 1 teaspoon (5 ml) (6 gm) salt
  • ¼ cup (60 ml) (2 oz) (55 gm) butter for greasing the work surface, hands, dough scraper & baking pan

Sponge

In a small bowl mix 2 tablespoons (30 ml) lukewarm water, 3 tablespoons (1 oz) (25 gm) flour and yeast , cover with cling film and let rise 60 minutes

Dough

  1. After 30 minutes put the egg whites in the mixer bowl and start working with the paddle at low speed adding flour until you have a soft dough that sticks to the bowl (about 2 cups or 270 gm) and work until it comes together, cover with cling film and let rest 30 min.
  2. Add the sponge to the mixer bowl (**I messed up here, the sponge and the dough must be together in the mixer now! I added the dough at the end of step 9, everything was alright anyway!) along with a tablespoon of flour and start mixing at low speed.
  3. When it starts pulling away from the sides of the bowl add one yolk and as soon as the yolk is absorbed add one tablespoon of flour.
  4. Add the second yolk , the sugar and as soon as the yolk is absorbed add one tablespoon of flour.
  5. Raise the speed a little. Add the third yolk and the salt and as soon as the yolk is absorbed add one tablespoon of flour.
  6. Keep on adding one yolk at the time and the flour saving a tablespoon of flour for later.
  7. Mix the dough until is elastic and makes “threads”.
  8. Add the butter at room temperature and as soon as the butter is adsorbed add the last tablespoon of flour.
  9. Keep on mixing till the dough passes the “window pane test”.
  10. Cover the dough with cling film and let it proof until it has tripled in volume (2 to 3 hours).
  11. You can prepare the Pastry cream now if you chose to use it, and refrigerate it.
  12. While you wait prepare your baking pan buttering it very carefully not leaving too much butter on it.
  13. Grease your dough scraper, your hands and your work surface and put the dough on it and fold with the Dough Package Fold two or three times around (5 folds twice or three times). Cover with cling foil and let it rest 15 minutes on the counter.
  14. Turn the dough upside down and with the help of your buttered dough scraper shape your dough http://www.youtube.com/watch?v=ta2_h6Qogp0 in a rounded bun.
  15. Make a hole in the center with your thumb and put it in the prepared pan.
  16. Cover with cling film and let rise in a warm spot until the dough reaches the top of the pan (about 1 hour).
  17. Pre-heat oven to moderate 340°F/170°C/gas mark 3.
  18. Bake the Savarin for about 40 minutes until the top is golden brown.
  19. Meanwhile prepare the Syrup.
  20. When the Savarin is done take it out of the oven and let it cool.
  21. You have two choices now : you can brush it with syrup right now or you can let it dry out (so it will lose some of his moisture that will be replaced by the syrup) and brush it later on.
  22. Whatever you decide the day you want to serve it and fill the hole with your filling of choice and decorate it. You can serve the Savarin with some filling on the side.

Savarin by Sugar for the Brain

Maple and White Beer Syrup
Recipe from Unibroue

  • 6 oz. White beer
  • 1/3 cup maple syrup
  • 1/4 cup orange juice 

Bring beer, maple syrup, and orange juice to a boil and reduce by half. Brush Savarin with syrup. (If you want to soak the savarin in this syrup, double the recipe).

Pastry Cream and Chantilly
Servings: 1 savarin plus some for serving
Recipe with Photo Tutorial (PDF)

  • 2 cups (500 ml) milk
  • ¼ cup (60 ml) (2 oz) (60 gm) sugar
  • zest of one lemon
  • 2 large egg yolks
  • 1 large egg
  • 2 tablespoons (30 ml) (1¼ oz) (35 gm) cornstarch
  • ¼ cup (60 ml) (2 oz) (60 gm) sugar
  • 1 cup (250 ml) heavy cream
  1. In a saucepan bring to a boil milk and sugar.
  2. In a bowl whisk together egg yolks, egg, cornstarch and sugar.
  3. Add the hot milk to the eggs one tablespoon at the time to temper it.
  4. Pour in the saucepan again and bring to a boil stirring constantly.
  5. When the cream thickens remove from the stove.
  6. Put cling film onto the cream (touching the surface) and cool.
  7. Pour 1 cup (250 ml) cold heavy cream in mixer bowl with the whisk attachment. Beat until whipped.
  8. Combine with the cooled pastry cream adding a tablespoon at the time of whipped cream until it gets to the right consistency.

Savarin by Sugar for the Brain

Raspberry and White Chocolate Mille Feuilles DB challenge

Mille feuilles

Hello everyone!

Hope you had a great week! Here is this month Daring Bakers’ challenge!

“Our October 2012 Daring Bakers’ challenge was hosted by Suz of Serenely Full. Suz challenged us to not only tackle buttery and flaky puff pastry, but then take it step further and create a sinfully delicious Mille Feuille dessert with it!”

Mille feuilles

You can get the recipe and the how to here (PDF)

My experience : I would have liked the pastry to be more airy. Mine was like compact layers. It was flaky so I guess I kind of succeeded to make the recipe, but maybe I should have omit the step 6 of baking (where you put a heavy tray on top of your pastries so that they don’t puff too much). I will definitely try other recipes and see what could have gone wrong. It was a fun challenge to do anyway! Looking forward to try it again!

For the filling, I did the White Chocolate Cream from A Village Pantry but it’s the second time I try doing such a chocolate whipped cream and both times it kind of became liquid albeit delicious :S

Have fun in the kitchen :D I’m heading over to see what the other bakers did!!

Mille feuilles

Daring Bakers: Filled Pate a Choux Swans

swan

Hello everyone!

Daring Bakers did it again!!!! This is such an awesome challenge!

“Kat of The Bobwhites was our August 2012 Daring Baker hostess who inspired us to have fun in creating pate a choux shapes, filled with crème patisserie or Chantilly cream. We were encouraged to create swans or any shape we wanted and to go crazy with filling flavors allowing our creativity to go wild!”

I’m very glad I had already mastered pate à choux though! It could have been very messy! In fact, it was quite easy! I would have like to try other types of cream, Kat gave us a couple recipes, but I lacked the time

:(
I will sure be trying them another time! Here is how you do these cute swans (I used Chantilly Cream)!

Filled Pate a Choux Swans

Filled Pate a Choux Swans
Pate a choux (How to PDF)
Ingredients
½ cup butter
1 cup water
¼ teaspoon salt
1 cup all-purpose flour
4 large eggs

Directions

  1. Line at least two baking sheets with silicone mats or parchment paper.
  2. Preheat oven to 375°F .
  3. In a small saucepot, combine butter, water, and salt. Heat until butter melts, then remove from stove.
  4. Add flour all at once and beat, beat, beat the mixture until the dough pulls away from the sides of the pot.
  5. Add one egg, and beat until well combined. Add remaining eggs individually, beating vigorously after each addition. Resulting mixture should be somewhat glossy, very smooth, and somewhat thick.
  6. Using a ¼” (6 mm) tip on a pastry bag, pipe out about 36 swan heads. You’re aiming for something between a numeral 2 and a question mark, with a little beak if you’re skilled and/or lucky.
  7. Remove the tip from the bag and pipe out 36 swan bodies. These will be about 1.5” long, and about 1” wide. One end should be a bit narrower than the other.
  8. Bake the heads and bodies until golden and puffy. The heads will be done a few minutes before the bodies, so keep a close eye on the baking process.
  9. Remove the pastries to a cooling rack, and let cool completely before filling.

Assembly

  1. Take a swan body and use a very sharp knife to cut off the top 1/3rd to ½.
  2. Cut the removed top down the center to make two wings.
  3. Dollop a bit of filling into the body, insert head, and then add wings.

Chantilly Cream
1 cup cold heavy cream
2 tablespoons powdered sugar

Chill medium mixing bowl and whisk in freezer for 10 minutes before beginning. In chilled bowl, whisk cream until it begins to foam and thicken. Add sugar and continue to whisk just until soft peaks form. Do not over-whip.

Filled Pate a Choux Swans

Choux Pastry with Caramelized Apple

choux

Hi everyone!

Hope you had a great week! Mine was a bit crazy, and they will probably be until Christmas (back to school!)! I’ll try to enjoy as much as possible the next few days off!

Here is a quite sinful recipe! It’s delicious and if you are comfortable with pate a choux then it’s very easy!

Choux Pastry with Caramelized Apple

You will need

Choux Pastry with Caramelized Apple
Choux

Prepare 2 baking sheets with parchment paper or a silpat. Prepare the pate à choux as indicated. Place the dough in a piping bag and pipe onto the baking sheets into puffs of about 3 cm, keeping the puffs 3 cm apart.

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Caramelized Apple
Recipe from Recipe Tips

  • 4 apples
  • 2 tablespoons butter
  • 4 tablespoons brown sugar

Direction

  • Peel the apples and cut into 1/2″ thick slices.
  • Place the slices in a bowl of cold lemon water to prevent browning. Soak for 5 or 10 minutes and then drain the apples and pat them dry with a paper towel.
  • In a large skillet, heat the butter until it’s bubbling.
  • Add the apple slices to the skillet and continue to cook over medium high heat for approximately 5 minutes or until tender crisp and beginning to brown. Turn several times to brown evenly.
  • Add the brown sugar and continue to cook until sugar has melted and started to caramelize.

Assembly

Cut the top off the choux with a knife.

Fill with some caramelized apple and vanilla ice cream. Drizzle with caramel syrup and YUM

:D

Choux Pastry with Caramelized Apple

Éclairs – Pâte à choux success!

eclairs-4

Victory!

:D
I’m very happy to have finally succeeded in doing pâte à choux. I was beginning to think it was my baking nemesis. Ok I just failed two times, but still! Usually when you follow a recipe it works, but with pâte à choux it didn’t! So I read a lot about the subject and finally did it right!

Éclairs

Here is the difference between my second attempt and my third!

difference

A little difference huh? My first try was just too runny, it looked like pancake batter

;)
The second attempt was too runny too, but a little less than the first time!

So here are my Éclairs. They are SO good! You can do all the variations you want with them. I did whipped cream and strawberries, chocolate glazed and whipped cream, profiterole style with chocolate glaze and vanilla ice cream. YUM!!! You can also sprinkle the glaze with everything you like: sprinkles, nuts, etc.

Éclairs Dough
From Tartelette 
Yield : 20-24 eclairs

1/2 cup whole milk (I used 0% milk and it was just fine)
1/2 cup water
1 stick unsalted butter  (I used salted)
1/4 teaspoon sugar
1/4 teaspoon salt
1 cup all-purpose flour
5 large eggs, at room temperature

(For a step by step example see Pastry Pal’s blog)

Éclairs


Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.

In a medium saucepan, bring the milk, water, butter, sugar and salt to a boil.

Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to medium and stir the mixture vigorously with a wooden spoon. The dough comes together very quickly.

A slight crust will form at the bottom of the pan, it’s normal, just let it be.

Stir for a further 2-3 minutes to dry the dough. This step is very important, I think it might be the crucial step where I failed the other times. The dough will look like mashed potatoes.

Transfer the dough into a bowl of a mixer fitted with the paddle attachment. Wait until the dough cool down just below 140 degrees F (some say below 180 degrees F, mine was at 130 F and it worked just fine).

Add the eggs one at a time, beating after each egg has been added. This step is very important too. Don’t add another egg until the other one is completely incorporated into the dough. 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.

In the end the dough should be thick and shiny and when lifted it should fall back into the bowl in a ribbon.

Pipe the dough onto the prepared baking sheets. Bake for 7 minutes. After the 7 minutes, slip the handle of a wooden spoon into the door to keep it ajar. When the éclairs have been in the oven for a total of 12 minutes, rotate the sheets. Continue baking for a further 8 minutes or until the éclairs are puffed, golden and firm. The total baking time should be approximately 20 minutes.

Éclairs

Chocolate glaze
From Pastry Pal

4 oz dark chocolate, finely chopped
1/2 cup heavy cream
3 tablespoons sugar
1 tablespoon vegetable oil

Pour the heavy cream, sugar and oil into a microwave-proof cup and nuke until almost boiling, about 45 seconds. It will look curdled, just stir it up to blend.

Pour over the chocolate and allow to sit undisturbed for a minute for it to melt through the shards.

Then whisk everything until completely smooth.

Éclairs