Teatime and Viennoiseries

Happy Hour Cream Puffs

Made with Opalys 33%

Recipe by Chef Phuong Quach Fung 

3 steps

Recipe Step by Step


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.


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.


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

Assembly and finishing