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)

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!