Bring the water, sugar, salt, milk, and butter to a boil.

Pour into a mixing bowl with all of the flour.

Paddle until cooled, but still warm. Add in eggs in 3 additions.

Pipe rounds onto a tray lined with a Silpat macaron template.

Optionally, add the croustillant round on top of each choux.

Bake at 350˚F (177˚C) for 20 minutes, then 325˚F (163˚C) for 20 more minutes.

Put all the ingredients into a mixer and paddle until smooth.

Roll out very thin and punch out small rounds using a small round cutter.

Brush with gold powder before placing on top of the piped choux batter.

Bring the Bailey's, cream, glucose, and invert sugar to a boil.

Pour over the OPALYS 32% white chocolate in 3 parts.

Add in the cold cream, immersion blend, and store overnight until ready to use.

Before use, whip the mixture until airy