Valrhona Happy Hour Cream Puffs

Valrhona Happy Hour Cream Puffs

Course: Dessert
Cuisine: American
Keyword: Cream Puff
Difficulty: Intermediate
Brand: Valrhona
Author: Recipe by Chef Phuong Quach Fung

Equipment

  • Stovetop
  • Mixing Bowl
  • Macaron Template
  • Piping Bag
  • Mixer
  • cutter
  • Brush

Ingredients

Choux Pastry

  • 650 g Eggs
  • 600 g All-Purpose Flour
  • 550 g Milk
  • 450 g Butter
  • 500 g Water
  • 20 g Salt
  • 20 g Granulated Sugar

Croustillant (Optional)

  • 90 g Butter
  • 110 g Light Brown Sugar
  • 1 g Salt
  • 110 g All-Purpose Flour

Bailey’s Whipped Ganache

Instructions

Choux Pastry

  • 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)

  • 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

  • Bring the Bailey's, cream, glucose, and invert sugar to a boil.
  • Pour over the 650 g Valrhona Opalys 33% White Couverture Chocolate Feves 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.

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