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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Cookie and Cream Fudge

Cookie and Cream Fudge

Hello

:D

School is over and I can bake!!!! I can also de-stress and relax (well, as much as you can relax in the Holidays). A couple of fudge recipes were waiting in my To Do List  and Christmas is the best time to make them (as you may see, the last 3 posts are fudges and there is still about 10 other fudge recipes I haven’t tried yet!). So here are the cookie and cream fudges. They are divine but you have to like white chocolate !

Cookie and Cream Fudge

Cookie and Cream Fudge
Recipe adapted from Eagle Brand

  • 18 oz. white chocolate
  • 1 (14 oz.) can Sweetened Condensed Milk
  • 1 tsp vanilla extract
  • 1/8 teaspoon salt
  • 3 cups (about 20 cookies) oreos, coarsely crushed
  1. Line an 8×8 inch pan with parchment paper, leaving an overhang on both sides. Set aside.
  2. On a double boiler, melt white chocolate with sweetened condensed milk and salt.
  3. Remove from heat, add vanilla and cookies.
  4. Pour in prepared pan and chill for 2 hours. Remove from pan using the parchment paper overhang. Cut into squares.

Cookie and Cream Fudge

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

Cookie and Cream White Chocolate Mousse

Cookie and Cream White Chocolate Mousse

Hey everyone!

Hope you are all having a great time, at work, at school, at home, etc

;)
I cannot say I’m having that great a time this week but vacations are coming.
:D
I’m going to see the ocean for the first time in my life!!! I guess at 26 it’s not too early
;)
Punta Cana here we come!

This mousse was inspired by a delicious dessert we ate at Disney World, the Oreo Bon Bons. Apparently it’s one of their signature desserts and it’s available at The Cape May Cafe only (Beach Club Resort). It was very good and this mousse is too! But I found that it’s better the day after you make them!

Cookie and Cream White Chocolate Mousse

Cookie and Cream White Chocolate Mousse
Adapted from Pastry Pal 

1/2 cup milk
6 oz white chocolate, chopped
1 teaspoon powdered gelatin
2 tablespoons water
3/4 cup heavy cream
9 whole Double Stuff Oreo cookies (you can go with simple, but, you know, it’s not the same

;)
)
6 Oreo cookies crumbled (without the stuff, 12 cookies in fact)
9 tiny Oreos and about 1/2 cup whipped cream to garnish

1. Prepare the mousse collar. Cut 9 pieces of wax paper of approximately 6.5 inches (16 cm) by 4 inches (10 cm). Place each Oreo Cookie in a pan line with parchment paper. Wrap a waxed paper collar around the base of each Oreo, keeping bottom flush with baking sheet (Example with Neapolitan Mousse). Secure each collar with tape. Try to make them very tight because the mousse will be runny when you pour it.
2. Bloom the gelatin. Sprinkle the gelatin over the cool water and allow to bloom
3. In a saucepan, simmer the milk. Add the gelatin and let it dissolve.
4. Pour the gelatin/milk over the white chocolate. Whisk it up until smooth.
5. Whip the cream to soft peak stage and fold a third of it in the chocolate to lighten. Fold the remaining cream and add the cookie crumbs.
6. Pour over each Oreos using a funnel.
7. Refrigerate until set then garnish with whipped cream and a tiny Oreo.

Cookie and Cream White Chocolate Mousse

Mousse au chocolat