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!


Sundae Cupcake (with faux ice cream)

Sundae Cupcakes (with faux ice cream)

Hey foodies!

Just a quick little post to give you the recipes and the how-to for these cute little birthday treats, the sundae cupcakes! I made them yesterday for my 28th birthday.

Sundae Cupcakes (with faux ice cream)

Since I’ve seen the superb banana split birthday cake of alanabread, I wanted to try her technique for faux ice cream made with buttercream. Turned out it wasn’t super easy, but I think it’s because I didn’t have the right tool. One of these ice cream scoop would have been very handy but I just had a small one, too small to put on a cupcake.

I suggest you use a buttercream recipe with powdered sugar and butter instead of swiss-meringue buttercream (I found it was more difficult to make the faux ice cream scoops with the swiss-meringue buttercream).

You’ll need :

  • The cupcake recipe of your choice (I used the Best vanilla cupcake from Cupcake Project)
  • The buttercream of your choice  (I used the quick vanilla buttercream from Food Network)
  • Ganache thinned with corn syrup
  • Sprinkles
  • Maraschino cherries (with stems)
  • Chopped peanuts

How to :

  1. Make the cupcakes. Let cool.
  2. Prepare the frosting. Freeze until hard.
  3. Prepare the ganache. Add corn syrup to get a dripping consistency (not too runny though).
  4. Shape the buttercream with a ice cream scoop. Place a scoop on top of each cupcake.
  5. Drizzle the ganache on top of the scoops. Add sprinkles and peanuts and top with a maraschino cherry.
  6. Enjoy!!

Sundae Cupcake (with faux ice cream)

Chocolate Cupcakes with Raspberry Swiss Meringue Buttercream and Ganache

Chocolate Cupcakes with Raspberry Swiss Meringue Buttercream and Ganache

Hello everyone!
Hope you all had a great Easter holiday! We did! We ate waaayyy too much chocolate though! Well we ate too much period 😉 Here are the cupcakes I have shown beside the Cookies and Cream Cupcakes. They are pretty much the same as Sweetapolita’s cupcakes, but I didn’t take her cupcake batter recipe. It should be the last Sweetapolita’s recipe for a while, I know I’ve been all over her recipes for the last few posts 😉


Perfectly Chocolate Cake
From Sing for your Supper
Yield : 24 cupcakes

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Preheat oven to 350 F and line cupcake pans with liners.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.
Stir in boiling water (batter will be very thin).
Pour batter into cupcake liners.
Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pans to wire racks. Cool completely.

Raspberry Swiss Meringue Buttercream
From Sweetapolita
Yield: 5 cups

5 large egg whites
1 cup plus 2 tablespoons granulated sugar
3/4 pound (3 sticks) unsalted butter, softened, cut into cubes
2 teaspoons pure vanilla extract
Pinch of salt
1/2 pint fresh raspberries

Add egg whites and sugar in the bowl of an electric mixer. Simmer over a pot of water (not boiling), whisking constantly, until temperature reaches 160 degrees F, or if you don’t have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.

With whisk attachment of mixer, begin to whip until the mixture is thick, glossy, and cool. Switch over to paddle attachment and, while mixing on medium speed continuously, add softened butter in chunks until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth).  Add vanilla and salt, mix well. Add about a 1/2 pint of fresh washed & dried raspberries. Add a drop or 2 of pink gel colour to get a pinker look.


Add chocolate ganache.

Cupcake Assembly
1. Frost the cupcakes.
2. Drizzle the top of the cupcake with chocolate ganache.
3. Top with sprinkles and a fresh raspberry.


Mocha Cake, Espresso Swiss Meringue Buttercream with Chocolate Ganache

Mocha Cake, Espresso Swiss Meringue Buttercream with Chocolate Ganache

Hey everyone!

Hope you are all doing well! I’ve been in cupcake-making mode for the last 2 weeks. We had the Cupcake Training Camp in Montreal and then my sister wanted cupcakes for her friend’s birthday. I’ll be posting on these different cupcakes, but first here is a delicious mocha cake you definitely want to try at home 😉

I saw this cake at a grocery store (looks a lot like this Sweetapolita’s cake) and wanted to try it ASAP! I’m a huge fan of coffee desserts even if I don’t drink coffee.

I wanted to find a cake recipe calling for sour cream because I had some left in the fridge. This cake was heaven : very moist and great texture for a layer cake. I’m giving you the recipes I used as well as 2 techniques/tutorial I followed to achieve it. My first layer cake didn’t look that great, this one is much much better!



Chocolate Sour Cream Pound Cake
Adapted from How to cook a wolf

1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
Dash of salt
1/2 pound unsalted butter, softened
1 1/3 cups sugar
2 large eggs, at room temperature
One 8-ounce container (about 1 cup) sour cream
1 teaspoon vanilla
1 teaspoon prepared coffee

Preheat to 350 degrees.  Spray or grease a bread pan.

In a bowl, stir together the flour, cocoa, baking powder, baking soda and salt.

In a large bowl with an electric mixer, beat the butter and sugar together at medium speed. Beat in the eggs one at a time, beating until smooth after each addition. Reduce the mixer speed to low and beat in half the dry ingredients. Scrape. Beat in the sour cream, the vanilla and the coffee, scrape again, and then beat in the remainder of the dry ingredients.

Scrape the batter into the prepared pan. Bake for 1 hour, or until well risen and a toothpick inserted into the center of the cake emerges clean.

Cool the cake in the pan on a rack for 5 minutes and remove from pan. Let cool completely.

Espresso Swiss Meringue Buttercream

For the Swiss Meringue Buttercream I always use Sweetapolita’s recipe and I added about 6 tablespoon of cold espresso.

Chocolate Glaze
From Pastry Studio

3 oz bittersweet chocolate
1/2 C heavy cream
1/2 t vanilla

I took this recipe for the glaze but it turned out to be way too runny so I ended up adding a lot of chocolate chips. You may use this recipe instead :

Once your cake is frosted, you can drizzle the glaze/ganache.

Techniques I used for the frosting

Crisp corners:

It worked amazingly well, may take longer if you have a little OCD, but anyway the result is very satisfying!

Frost the layers : piping the icing on the layers is way easier!

Good to know

  • You can cut the cake in as many layers as you want.
  • I did a crumb coating : a very thin layer of frosting which prevents the crumbs from getting in the frosting. Then, freeze the cake for about 10 minutes before frosting.