Paris Brest with Brown Butter Streusel, Custard Mousseline Cream and Spiced Apples


 
Paris Brest with Brown Butter Streusel, Custard Mousseline Cream and Spiced Apples. Paris Brest is a round baked choux ring, traditionally filled with a praline mousseline. I have riffed on that slightly, filling it with a custard mousseline, and spiced apples for a seasonal take on a french patisserie classic. #parisbrest #mousseline #custard #spicedapples
Paris Brest with Brown Butter Streusel, Custard Mousseline Cream and Spiced Apples. Paris Brest is a round baked choux ring, traditionally filled with a praline mousseline. I have riffed on that slightly, filling it with a custard mousseline, and spiced apples for a seasonal take on a french patisserie classic. #parisbrest #mousseline #custard #spicedapples
Paris Brest with Brown Butter Streusel, Custard Mousseline Cream and Spiced Apples. Paris Brest is a round baked choux ring, traditionally filled with a praline mousseline. I have riffed on that slightly, filling it with a custard mousseline, and spiced apples for a seasonal take on a french patisserie classic. #parisbrest #mousseline #custard #spicedapples
Paris Brest with Brown Butter Streusel, Custard Mousseline Cream and Spiced Apples. Paris Brest is a round baked choux ring, traditionally filled with a praline mousseline. I have riffed on that slightly, filling it with a custard mousseline, and spiced apples for a seasonal take on a french patisserie classic. #parisbrest #mousseline #custard #spicedapples
Paris Brest with Brown Butter Streusel, Custard Mousseline Cream and Spiced Apples. Paris Brest is a round baked choux ring, traditionally filled with a praline mousseline. I have riffed on that slightly, filling it with a custard mousseline, and spiced apples for a seasonal take on a french patisserie classic. #parisbrest #mousseline #custard #spicedapples
Paris Brest with Brown Butter Streusel, Custard Mousseline Cream and Spiced Apples. Paris Brest is a round baked choux ring, traditionally filled with a praline mousseline. I have riffed on that slightly, filling it with a custard mousseline, and spiced apples for a seasonal take on a french patisserie classic. #parisbrest #mousseline #custard #spicedapples
Paris Brest with Brown Butter Streusel, Custard Mousseline Cream and Spiced Apples. Paris Brest is a round baked choux ring, traditionally filled with a praline mousseline. I have riffed on that slightly, filling it with a custard mousseline, and spiced apples for a seasonal take on a french patisserie classic. #parisbrest #mousseline #custard #spicedapples

Hi hi! So sorry for the quietness around here, I have been working my little butt off on a really fun project which I’m super excited about - a little ebook for Heilala vanilla! They just launched their new range of flavoured extracts, and so I’m doing a wee recipe for each one, along with four vanilla centered recipes. I’m super jazzed about it, but oh man it’s been busy. They will be selling the recipe book on their site, so I will be sure to share once it is available.

I just wanted to pop on here and share this recipe which I worked on a week or so ago - Paris Brest with a Brown Butter Streusel, Custard Mousseline Cream, and Spiced Apples. I had some brown butter streusel and spiced apples that needed using up, and i’ve been eyeing up a few Paris Brest recipes for a while, so here we are. Paris Brest is basically a circle of choux - what you would get if you baked a cruller instead of frying it. It’s tradituonally filled with a praline Mousseline, but I riffed a little on the filling. I topped the unbaked circles of choux with the brown butter streusel and some swedish pearl sugar, baked them off, and then filled them with the spiced apple mix and a custard mousseline cream, which is essentially a German buttercream but with a much higher pastry cream to butter ratio than German, which has lots more butter than pastry cream. I used custard powder for the super nostalgic taste - if you can’t find it in your supermarket you can get it online, but corn starch works great too. We always used to have baked apples for dessert with custard made with custard powder, so this is a slightly fancied up version of those I guess.

This probably seems like a whole load of steps. I promise it’s not - I like to make the pastry cream, streusel and spiced apple the day before, then the next day all you have to do is soften your butter for the mousseline, whip it up, bake off the choux, and assemble the whole thing. It probably seems daunting but lots of it is very easy to make ahead! You could even make the choux ahead of time too if you wanted - they freeze great in an airtight container in the freezer, just take them out 10 minutes or so before you need to fill them. Make sure that they are room temp before you slice them, so they don’t crumble. Happy Choux-ing!

A few wee tips:

  • This makes a lot. Like, 10 Paris Brest a lot. Good news though - everything halves perfectly. But also if you’re going to go to the work of making the choux you might as well use it. If you don’t want to make 10 paris brest, pipe out some cream puffs or something, freeze on the tray, and then store them in an airtight bag. You can bake them directly from the freezer. Baked choux freezes really well too in an airtight container.

  • The Brown Butter Streusel is totally optional - I just love how it gives a little additional crunch texture wise. It lasts a really long time so you can always make more and keep it in an airtight container in your cupboard. It has made it’s way onto so many things already on here - I keep making more to use in recipes, then make a recipe to use it up, etc etc.

  • The mousseline will keep in the fridge once you’ve whipped butter into it, but you might need to re-whip when you bring it back to room temp to get it the right texture. I often get it close to the right temp and then whip it in the mixer and blow torch the side of the bowl. PLEASE be careful if you do this and only do it if you have a metal bowl. Blow torch at your own risk.

  • The swedish sugar isn't necessary, but if you can get your hands on it, it's hugely worthwhile! I just sprinkled a little on the top.

  • I have included an extra 'just in case' egg in the ingredients for the choux. The reason that this is in there, is that sometimes you need to add extra egg to the pastry if necessary. You want the mixture to be at a consistency where if you dip in the beater of the mixer, the batter will form a 'v' shape and eventually break off. If it is too stiff, and breaks off very quickly, you may need to add another beaten egg, and mix again, before performing the test.

  • I bake two trays of Paris Brest at a time, but if your oven can only handle one, save the egg wash and sprinkling step until just before you bake them.

 

 

Paris Brest with Brown Butter Streusel, Custard Mousseline Cream and Spiced Apples

- Makes 10-12 Paris Brest -

Custard Mousseline Cream
165g sugar
90g custard powder or corn starch
225g egg yolks
825g whole milk
1 tsp vanilla bean paste
1/2 tsp salt
50g unsalted butter, cold, cut into chunks
250g unsalted butter, at room temperature

Spiced Apple Filling
900g Apples, peeled, cored, and cut into small cubes
100g Brown Sugar
1 1/2 tsp Cinnamon
1/4 tsp kosher salt
1 tsp vanilla extract

Brown Butter Streusel
160g unsalted butter, cubed
200g Dark Brown Sugar
1 tsp salt
1 tsp vanilla bean paste
230g all-purpose flour

Choux Pastry
125g whole milk
125g water
110g unsalted butter, cubed
5g Kosher Salt
5g vanilla bean paste
15g Sugar
165g All-purpose flour
240g eggs, lightly beaten, plus more if required (see tips) 

1 egg, lightly beaten, for egg wash
Swedish pearl sugar for sprinkling, optional

- PROCESS -

CUSTARD MOUSSELINE CREAM

In a large bowl, whisk together the yolks, sugar and custard powder.

In a medium pot, warm the milk, vanilla paste, and salt until there is movement just around the edges of the milk - do not bring it to the boil. 

Remove the milk from the heat, and, whisking constantly, add half of the milk mixture into the egg and cornflour mixture to temper the egg yolks. Whisk briskly for 30 seconds. Transfer the milk-yolk mixture back to the pot, and return to a medium heat. Whisk constantly until very thick. 

Remove from the heat and whisk in 50g of the butter, mixing well until totally combined. Allow to stand for 5-10 minutes, whisking occasionally. Transfer to a container or bowl and press a piece of plastic wrap against the surface of the pastry cream to prevent a skin forming. Refrigerate until completely chilled.

When you are ready to assemble, place the remaining 250g butter in a stand mixer fitted with the whisk attachment. Whip the butter until it is smooth and creamy. Whisk the chilled pastry cream to help remove any lumps, then add a quarter of the pastry cream at a time to the butter, mixing until combined. Whip the mousseline for a further minute, then switch to the paddle attachment and mix on low for 2-3 minutes to help remove any air.

Transfer to a piping bag fitted with a french star tip such as an ateco #867.

SPICED APPLE FILLING

Place the chopped apples, brown sugar, cinnamon, salt, and vanilla into a medium heavy bottomed saucepan. Cook over medium heat, stirring often, until the apples are tender, approximately 10-12 minutes. Do not worry if it looks dry to begin with - the apples will release some of their moisture as they start to cook down.

Transfer to a container and allow to cool completely. Store in the fridge.

BROWN BUTTER STREUSEL

Preheat the oven to 350˚f / 180˚c. Line a baking sheet with parchment paper. 

Place the butter in a small pan, and place on the stove over medium heat. Heat, stirring occasionally, until the butter has melted. Continue to cook, until the butter begins to foam, smells nutty, and goes a deep golden brown colour. Remove from the heat and place in a medium heatproof bowl. Add the remaining ingredients, and mix well to combine. Using your hands, break up any large lumps. Spread evenly over the baking sheet, and bake until lightly golden and toasty, 10-15 minutes. Remove and allow to cool completely before storing in an airtight container.

PARIS BREST

Preheat the oven to 400˚f / 200˚c. Line two baking sheets with parchment paper. Using a cookie cutter, trace 5 3” (7.5cm) circles on each baking sheet using a pen or a pencil, leaving some room for spreading (about 2” between each), then flip over the baking sheet so that the side with the drawing is facing downward. 

Fit a large piping bag with a large french star piping tip (ateco #867, #868 or
#869).

In a medium pot, combine the milk, water, butter, salt, vanilla bean paste, and sugar. Place over medium heat, and stir until the butter has melted and the mixture has begun to boil. Remove from the heat, and add the flour all at once, mixing quickly with a wooden spoon to combine. The mixture will form a thick paste. 

Return to the heat, and, stirring constantly, cook the mixture for 2 minutes to help dry it out. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for 1 minute to help cool down the mixture. 

With the mixture running on low, slowly stream in the 240g egg. Mix on medium speed for 4 minutes, or until the egg is fully incorporated. Test the consistency of the batter by dipping in the beater and pulling up. If it forms a v which eventually breaks off, you are good to go. If it seems too stiff, slowly add another beaten egg and mix to incorporate. 

Transfer the mixture to the prepared piping bag. Pipe circles of the choux dough, following the guide of the template, applying even pressure and stopping the piping just before you close off the circle. Repeat until you have piped out 10-12 circles.

Lightly brush each Paris Brest with egg wash and sprinkle with the streusel and pearl sugar.

Bake the Paris Brest for 15 min at 400˚f / 200˚c, then turn down the oven to 350˚f / 180˚c, and bake for a further 20 minutes, until the puffs are deeply golden. Remove from the oven and poke a small vent in the side of each using a paring knife or chopstick, to help the steam escape. Place on a cooling rack to cool completely. If baking in two batches, return the oven to 400˚f / 200˚c, and repeat the baking process with the remaining buns.

ASSEMBLY

Once the Paris Brest are cool, slice each in half using a serrated knife. Fill the bottom half of the paris brest with the spiced apple mixture. Pipe a round of mousseline cream onto the top of the apples - you can do this however you like, I piped a continuous round of little circles. Top with the second half of the Paris Brest.

Best eaten on the day that they are made. Store components separately until ready to serve.

Paris Brest with Brown Butter Streusel, Custard Mousseline Cream and Spiced Apples. Paris Brest is a round baked choux ring, traditionally filled with a praline mousseline. I have riffed on that slightly, filling it with a custard mousseline, and spiced apples for a seasonal take on a french patisserie classic. #parisbrest #mousseline #custard #spicedapples

Golden Sugar Choux au Craquelin - Cream Puffs with Salted Caramel Diplomat Cream


 
Golden Sugar Choux au Craquelin - Cream Puffs with Salted Caramel Diplomat Cream. These easy cream puffs, topped with crispy craquelin, are stuffed full with a salted caramel pastry cream, which is folded into softly whipped cream to form salted caramel diplomat cream. #creampuffs #chouxaucraquelin #saltedcaramel #diplomatcream
Golden Sugar Choux au Craquelin - Cream Puffs with Salted Caramel Diplomat Cream. These easy cream puffs, topped with crispy craquelin, are stuffed full with a salted caramel pastry cream, which is folded into softly whipped cream to form salted caramel diplomat cream. #creampuffs #chouxaucraquelin #saltedcaramel #diplomatcream
Golden Sugar Choux au Craquelin - Cream Puffs with Salted Caramel Diplomat Cream. These easy cream puffs, topped with crispy craquelin, are stuffed full with a salted caramel pastry cream, which is folded into softly whipped cream to form salted caramel diplomat cream. #creampuffs #chouxaucraquelin #saltedcaramel #diplomatcream
Golden Sugar Choux au Craquelin - Cream Puffs with Salted Caramel Diplomat Cream. These easy cream puffs, topped with crispy craquelin, are stuffed full with a salted caramel pastry cream, which is folded into softly whipped cream to form salted caramel diplomat cream. #creampuffs #chouxaucraquelin #saltedcaramel #diplomatcream
Golden Sugar Choux au Craquelin - Cream Puffs with Salted Caramel Diplomat Cream. These easy cream puffs, topped with crispy craquelin, are stuffed full with a salted caramel pastry cream, which is folded into softly whipped cream to form salted caramel diplomat cream. #creampuffs #chouxaucraquelin #saltedcaramel #diplomatcream
Golden Sugar Choux au Craquelin - Cream Puffs with Salted Caramel Diplomat Cream. These easy cream puffs, topped with crispy craquelin, are stuffed full with a salted caramel pastry cream, which is folded into softly whipped cream to form salted caramel diplomat cream. #creampuffs #chouxaucraquelin #saltedcaramel #diplomatcream
Golden Sugar Choux au Craquelin - Cream Puffs with Salted Caramel Diplomat Cream. These easy cream puffs, topped with crispy craquelin, are stuffed full with a salted caramel pastry cream, which is folded into softly whipped cream to form salted caramel diplomat cream. #creampuffs #chouxaucraquelin #saltedcaramel #diplomatcream
Golden Sugar Choux au Craquelin - Cream Puffs with Salted Caramel Diplomat Cream. These easy cream puffs, topped with crispy craquelin, are stuffed full with a salted caramel pastry cream, which is folded into softly whipped cream to form salted caramel diplomat cream. #creampuffs #chouxaucraquelin #saltedcaramel #diplomatcream
Golden Sugar Choux au Craquelin - Cream Puffs with Salted Caramel Diplomat Cream. These easy cream puffs, topped with crispy craquelin, are stuffed full with a salted caramel pastry cream, which is folded into softly whipped cream to form salted caramel diplomat cream. #creampuffs #chouxaucraquelin #saltedcaramel #diplomatcream

Hi hi! I am popping on here to share a super fun recipe that I am really excited about - Golden Sugar Choux au Craquelin, aka Cream Puffs with a Salted Caramel Diplomat Cream! Cream puffs really are one of my favourite things to make. There’s something just so fascinating about putting little blobs of dough into the oven and seeing them come out as light, airy, crunchy balls of deliciousness, ready to be filled with anything that you like!

The real magic comes from the craquelin layer on the top of these wee dudes. Basically it is a simple cookie dough, that you roll out super thin, then freeze, cut into discs, and place onto the tops of the piped out choux dough. As the choux buns bake, the craquelin drapes over the bun, helping it to rise in a perfect circle (which is why they are always nice and round compared to their knobbly cream puff friends), and baking up into a crispy, crackly layer that is so hard to resist, and is the perfect textural element to go along with the crisp choux pastry and the silky filling - in this particular case, a salted caramel diplomat cream, which is essentially a pastry cream which has been lightened with whipped cream. To make a salted caramel pastry cream, you make a very liquidy caramel, and then use that in the place of the milk in a pastry cream. It’s an extra wee step, but oh my is it worth it - the pastry cream itself is out of this world, but is elevated even more when it is folded through mounds of whipped cream, to create the most perfect salted caramel cream puff filling you could ever imagine.

These wee choux au craquelin have a very special ingredient in them - the brand spanking new Domino® Golden Sugar! Golden sugar is essentially a less processed version of the sugar that we know and love. It is made from pure cane sugar, and because it is less processed, it has the most beautiful golden colour, and slight hint of molasses flavour. It can be used as a cup for cup sub in all baking applications where white sugar can be used - I used it in all of the elements of these choux au craquelin!

The Domino® Golden Sugar made the most beautiful toasty salted caramel which was the base of the salted caramel pastry cream, and I used it in the craquelin where I would usually use brown sugar, and was so amazed at the results - the delicious flavour from the sugar really shone through in the crackly tops, and the light golden colour was such a nice contrast against the golden brown choux buns, which baked up perfectly with the golden sugar added into the choux dough. I can’t wait to use it in more ways in my kitchen!

A few wee tips:

  • The process of making the salted caramel pastry cream is pretty similar to a regular pastry cream, except that the caramel acts as the ‘milk’ in the pastry cream - so instead of pouring warm milk into the yolk mix to make the pastry cream and temper the eggs, the caramel is used instead.

  • Use a bigger pot than you think you need for the caramel, as the quantity of cream and milk needed to deglaze the caramel is quite a lot, so you need the space - I learnt this the hard way!

  • In the ingredients, I have added in a ‘just in case’ egg. Sometimes when you are making choux dough you will need to add an extra egg to the mixture in order to get it to the right consistency - you want it to form a ‘v’ that eventually breaks off when you lift the paddle from the mixture. If it is not wet enough (ie you need to add more egg), you won’t get that nice v shape and the dough will be stiff and break off easily. I usually start with the 240g called for in the recipe, test it, then add the extra beaten egg if needed.

  • I just got a new oven, so I was able to bake both of these trays of choux buns at the same time - I switched the trays around half way through the first 15 minutes at 400°f, and again during the final bake at 350°f. If your oven isn’t super consistent, you can absolutely bake these off one at a time - what you want to do is to pipe out both trays of choux dough, but only top the one you are going to bake with craquelin. The ones without craquelin can be held at room temp until you are ready to bake - just add the craquelin just before you pop them into the oven. Don’t forget to increase the temperature back to 400°f before you bake the second tray.

  • If you can, leave the filling of the cream puffs until close to when you are planning on serving them. I like to prepare the diplomat cream, place a clip just above the piping tip of the piping bag, and then add the cream into the bag. I then give the top a quick twist, and secure with another clip - this way the cream is in the bag, ready to go, making the assembly step easy. However if you are in a pinch and need to prepare these earlier, store them in an airtight container in the fridge until ready to serve.

 

 

Golden Sugar Choux au Craquelin - Cream Puffs with Salted Caramel Diplomat Cream

- Makes 24-28 cream puffs -

Salted Caramel Pastry Cream
450g whole milk
300g heavy cream
315g Domino® Golden Sugar
2 tsp salt
55g cornstarch
90g Domino® Golden Sugar
1 egg
75g egg yolks (about 4 yolks)
1 tsp vanilla bean paste or vanilla extract
30g unsalted butter, at room temperature

Golden Sugar Craquelin
100g unsalted butter, at room temperature
120g all-purpose flour
120g Domino® Golden Sugar
1 tsp vanilla bean paste

Choux Dough
125g whole milk
125g water
110g unsalted butter, cubed
5g Kosher Salt
5g vanilla bean paste
15g Sugar
165g All-purpose flour
240g eggs, lightly beaten, plus more if required (see tips)

Salted Caramel Diplomat Cream
675g salted caramel pastry cream
375g heavy whipping cream

Powdered sugar to dust (optional) 

- PROCESS -

SALTED CARAMEL PASTRY CREAM

Place the whole milk and cream in a small saucepan, and place over low heat. You do not want to boil the mixture - you just want to warm it so that when it hits the hot caramel, it does not seize.

Place the first measure of Domino® Golden Sugar into a medium heavy bottomed saucepan, and place over medium to low heat. Heat, stirring constantly. The sugar will start to form clumps, then begin to melt. Cook until is it amber in colour, then remove from the heat and add the warmed milk and cream mixture, whisking briskly to help it incorporate (it will take a lot of whisking to emulsify in). Set aside briefly while you prepare the egg mixture to make the pastry cream.

In a medium bowl, whisk together the salt, the second measure of Domino® Golden Sugar and the corn starch, then add the egg, egg yolks and vanilla, and mix well to combine.

Whisking constantly, add half of the caramel mixture into the egg and cornflour mixture to temper the egg yolks. Whisk briskly for 30 seconds. Transfer the caramel-yolk mixture back to the pot, and return to a medium heat. Whisk constantly until very thick. 

Remove from the heat and whisk in the butter, mixing well until totally combined. Allow to stand for 5-10 minutes, whisking occasionally. Strain into an airtight container and refrigerate until completely chilled.

CRAQUELIN

Place all ingredients in a stand mixer fitted with the paddle attachment. Beat on medium until combined. Turn out the dough onto a large piece of parchment paper, and top with a second piece. Roll out to 1-2mm in thickness. Place the dough, still between the parchment sheets, in the freezer for an hour, or until ready to use (Can be made ahead of time and stored in the freezer).

CHOUX AU CRAQUELIN

Preheat the oven to 400°f / 200°c. Line two baking sheets with parchment paper. Using a cookie cutter, trace 1 3/4” circles on each baking sheet using a pen or a pencil, leaving some room for spreading (about 2” between each), then flip over the baking sheet so that the side with the drawing is facing downward. 

Fit a large piping bag with a large round piping tip such as an ateco #805.

In a medium pot, combine the milk, water, butter, salt, vanilla bean paste, and Domino® Golden Sugar. Place over medium heat, and stir until the butter has melted and the mixture has begun to boil. Remove from the heat, and add the flour all at once, mixing quickly with a wooden spoon to combine. The mixture will form a thick paste. 

Return to the heat, and, stirring constantly, cook the mixture for 2 minutes to help dry it out. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for 1 minute to help cool down the mixture. 

With the mixture running on low, slowly stream in the 240g egg. Mix on medium speed for 4 minutes, or until the egg is fully incorporated. Test the consistency of the batter by dipping in the beater and pulling up. If it forms a v which eventually breaks off, you are good to go. If it seems too stiff, slowly add another beaten egg and mix to incorporate. 

Transfer the choux dough to the prepared piping bag. Use a little of the choux to stick down the parchment paper at the corners. Using your traced circle as a guide, pipe mounds onto the baking sheet, ending each with a little flick of your wrist. Repeat with the second tray - you should end up with about 24 mounds. 

Remove the craquelin from the freezer, and peel off the top piece of parchment. Using the same sized cutter you used to trace the circles on the parchment paper, cut out circles of dough. Place each carefully on top of a mound of choux, pressing lightly to adhere. If you are baking one tray of these at a time, ensure that you only put the craquelin on one tray’s worth at a time - put the craquelin on the second tray just before you bake them.

Bake the cream puffs for 15 min at 400˚f / 200˚c, then turn down the oven to 350˚f / 180˚c, and bake for a further 20 minutes, until the puffs are deeply golden. Remove from the oven and poke a small vent in the side of each using a paring knife or chopstick, to help the steam escape. Place on a cooling rack to cool completely. If baking in two batches, return the oven to 400°f / 200°c, and repeat the baking process with the remaining buns. 

SALTED CARAMEL DIPLOMAT CREAM

In the bowl of a stand mixer fitted with the whisk attachment, beat the cream until stiff peaks form. Remove the bowl from the mixer. Briefly mix up the caramel pastry cream to loosen, and then carefully fold the pastry cream through the whipped cream, until combined. Transfer to a large piping bag fitted with a bismarck tip or a round piping tip.

ASSEMBLY

Using a chopstick, carefully poke a hole in the bottom of each cream puff. Working with one at a time, insert the end of the piping tip into the cream puff, and pipe the diplomat cream in until you feel the cream puff fill and become heavy. It will take a few to get the hang of it - just wipe off any excess that may spill out from over filled puffs.

Lightly dust the cream puffs with powdered sugar.

Serve within a few hours of filling. Store leftovers in the fridge in an airtight container.

Golden Sugar Choux au Craquelin - Cream Puffs with Salted Caramel Diplomat Cream. These easy cream puffs, topped with crispy craquelin, are stuffed full with a salted caramel pastry cream, which is folded into softly whipped cream to form salted caramel diplomat cream. #creampuffs #chouxaucraquelin #saltedcaramel #diplomatcream

Thank you so much to Domino Sugar for Sponsoring this post! All opinions are my own.

One Bowl Chocolate Cupcakes with Dark Chocolate Sour Cream Ganache Frosting


 
One Bowl Chocolate Cupcakes with Dark Chocolate Sour Cream Ganache Frosting. This recipe for easy chocolate cupcakes topped with a sour cream ganache which is perfect for piping, are so easy and simple to make. #chocolatecupcakes #easychocolatecupcakes #ganachefrosting
One Bowl Chocolate Cupcakes with Dark Chocolate Sour Cream Ganache Frosting. This recipe for easy chocolate cupcakes topped with a sour cream ganache which is perfect for piping, are so easy and simple to make. #chocolatecupcakes #easychocolatecupcakes #ganachefrosting
One Bowl Chocolate Cupcakes with Dark Chocolate Sour Cream Ganache Frosting. This recipe for easy chocolate cupcakes topped with a sour cream ganache which is perfect for piping, are so easy and simple to make. #chocolatecupcakes #easychocolatecupcakes #ganachefrosting
One Bowl Chocolate Cupcakes with Dark Chocolate Sour Cream Ganache Frosting. This recipe for easy chocolate cupcakes topped with a sour cream ganache which is perfect for piping, are so easy and simple to make. #chocolatecupcakes #easychocolatecupcakes #ganachefrosting
One Bowl Chocolate Cupcakes with Dark Chocolate Sour Cream Ganache Frosting. This recipe for easy chocolate cupcakes topped with a sour cream ganache which is perfect for piping, are so easy and simple to make. #chocolatecupcakes #easychocolatecupcakes #ganachefrosting
One Bowl Chocolate Cupcakes with Dark Chocolate Sour Cream Ganache Frosting. This recipe for easy chocolate cupcakes topped with a sour cream ganache which is perfect for piping, are so easy and simple to make. #chocolatecupcakes #easychocolatecupcakes #ganachefrosting
One Bowl Chocolate Cupcakes with Dark Chocolate Sour Cream Ganache Frosting. This recipe for easy chocolate cupcakes topped with a sour cream ganache which is perfect for piping, are so easy and simple to make. #chocolatecupcakes #easychocolatecupcakes #ganachefrosting

Hi hi! I am tucked up in a little corner in the cosiest, most beautiful lodge in Tutka bay in Alaska - I am here on a baking retreat with Bake from Scratch Magazine, and just having the BEST time ever. Yesterday was my birthday, and after the most amazing day, we asked the team here if they wouldn’t mind taking Becky and I out for a sneaky wee kayak after dinner. It was one of those experiences I am going to remember forever - the water was glassy, the sun was setting, and there were so many otters. Right up there with one of the best birthdays ever.

I just wanted to pop on here and share the recipe for these super easy, super delicious one bowl chocolate cupcakes with dark chocolate sour cream ganache frosting. The cupcakes themselves are crazy easy to make - everything comes together in the one bowl. The ganache is something that I am super excited to share with you. I was so excited that it worked when I tried it a few weeks ago, and I think that it is going to be a game changer when it comes to a pipable ganache. I often have a few issues with getting a ganache that is the perfect texture for piping without having to whip it a lot, but I think I have come across a winner here. Basically what you do is melt together sour cream and dark chocolate, and the result is a beautiful, silky, easy chocolate ganache that is so perfect for piping, but also has the most amazing tang from the sour cream.

I used a dark chocolate in this ganache, but I think that it would be so, so delicious with a milk chocolate too, which would really bring out the flavour of the sour cream. I’m super pumped to put this ganache on so many more things - it’s so easy to make, comes out so beautifully silky, and sets up firm in the fridge, sour cream truffles are next on my list!

A few wee tips:

  • The Sour Cream ganache takes a few hours to firm up to a piping consistency, so make sure that you account for this. I like to make it first before I preheat the oven for the cupcakes, so there is enough time for it to firm up.

  • I used an ateco #826 piping tip for this because the ganache, while perfect for piping onto these cupcakes, can be a touch less forgiving than a buttercream for piping, so I used a tip that is really easy to make ruffles with - you just hold the tip above the cupcake and it does most of the work for you! If you are using another tip just keep this in mind, as the ganache doesn’t behave just like a buttercream does.

  • This recipe also bakes into a 9” square sheet cake - it takes about 35 minutes to bake.

 

 

One Bowl Chocolate Cupcakes with Dark Chocolate Sour Cream Ganache

- Makes about 14 cupcakes -

One Bowl Chocolate Cupcakes
250g all-purpose flour
250g granulated sugar
80g dutch process cocoa
2 tsp espresso powder
1/2 tsp salt
1 tsp baking soda
1 1/2 tsp baking powder
2 eggs
1 egg yolk
1 tsp vanilla bean paste
120g neutral oil
220g whole milk, at room temperature
200g boiling water

Dark Chocolate Sour Cream Ganache Frosting
560g good quality dark chocolate (I used 70%), chopped
500g full-fat sour cream, at room temperature

Crispy pearls or flaky sea salt to finish, optional

 

- PROCESS -

ONE BOWL CHOCOLATE CUPCAKES

Preheat the oven to 350°f / 180°c. Line a muffin pan with cupcake liners (This recipe made 14 to 16 cupcakes so you may need two pans, or you can bake them separately).

In a large bowl, whisk together the flour, sugar, cocoa, espresso powder, salt, baking soda, and baking powder. Add the eggs, yolk, vanilla bean paste, oil, and milk, and mix to combine well. Add the boiling water and whisk until incorporated.

Scoop about 1/4 cup plus 2 Tbsp of batter into each liner using a cookie scoop (I have a 1/4 cup scoop and a 2 Tbsp, or you could use a quarter cup measure).

Bake the cupcakes for 19 to 20 minutes, or until they spring back when touched, or a toothpick inserted into the cupcake comes out clean.

Cool on a wire rack.

DARK CHOCOLATE SOUR CREAM GANACHE

Place the sour cream and chopped chocolate into a heat proof bowl, and mix to combine.

Microwave for 30 second intervals, stirring well between each interval (it will likely take a minute, but watch carefully). Once the chocolate is melted, switch to a whisk and whisk the ganache until it is well combined and shiny. Scrape down the edges of the bowl with a spatula.

Press a piece of plastic wrap over the surface of the ganache, and leave to sit at room temperature for 2-3 hours, or until it has thickened and is a pipeable consistency.

ASSEMBLY

Transfer the ganache to a piping bag fitted with a large open star tip such as an ateco #826. Pipe ruffled piping onto the cupcake, by holding the piping tip directly above the cupcake, and piping a mound of ganache. Repeat with the remaining cupcakes. Finish with sprinkles, crispy pearls, or flaky sea salt, as desired.

One Bowl Chocolate Cupcakes with Dark Chocolate Sour Cream Ganache Frosting. This recipe for easy chocolate cupcakes topped with a sour cream ganache which is perfect for piping, are so easy and simple to make. #chocolatecupcakes #easychocolatecupcakes #ganachefrosting