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Recipe Step by Step
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.
110g brown sugar
110g all-purpose flour
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.
Bailey’s Whipped Ganache
220g Bailey’s Irish Cream
50g invert sugar
650g OPALYS 33%
900g cream (cold)
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