Happy Hour Cream Puffs

Happy Hour Cream Puffs

Teatime and Viennoiseries, Snacking cakes

Made with: Opalys 33%

Steps: 3

Recipe by Chef Phuong Quach Fung

Recipe steps

Choux Pastry

  • 650geggs
  • 600gflour
  • 550gmilk
  • 450gbutter
  • 500gwater
  • 20gsalt
  • 20gsugar
  1. Bring the water, sugar, salt, milk, and butter to a boil.
  2. Pour into a mixing bowl with all of the flour.
  3. Paddle until cooled, but still warm. Add in eggs in 3 additions.
  4. Pipe rounds onto a tray lined with a Silpat macaron template.
  5. Optionally, add the croustillant round on top of each choux.
  6. Bake at 350˚F (177˚C) for 20 minutes, then 325˚F (163˚C) for 20 more minutes.

Croustillant (optional)

  • 90gbutter
  • 110gbrown sugar
  • 1gsalt
  • 110gall-purpose flour
  1. Put all the ingredients into a mixer and paddle until smooth.
  2. Roll out very thin and punch out small rounds using a small round cutter.
  3. Brush with gold powder before placing on top of the piped choux batter.

Bailey’s Whipped Ganache

  • 220gBailey’s Irish Cream
  • 250gcream
  • 50gglucose
  • 50ginvert sugar
  • 650gOpalys 33%
  • 900gcream (cold)
  1. Bring the Bailey's, cream, glucose, and invert sugar to a boil.
  2. Pour over the OPALYS 32% white chocolate in 3 parts.
  3. Add in the cold cream, immersion blend, and store overnight until ready to use.
  4. Before use, whip the mixture until airy
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