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Teatime and Viennoiseries
Happy Hour Cream Puffs
Made with Opalys 33%
Recipe by Chef Phuong Quach Fung
3 stepsRecipe Step by Step
01
Choux Pastry
650g eggs
600g flour
550g milk
450g butter
500g water
20g salt
20g sugar
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.
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.
02
Croustillant (optional)
90g butter
110g brown sugar
1g salt
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.
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.
03
Bailey’s Whipped Ganache
220g Bailey’s Irish Cream
250g cream
50g glucose
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
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
Assembly and finishing
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