Valrhona Happy Hour Cream Puffs
Equipment
- Stovetop
- mixing bowl
- macaron template
- piping bag
- mixer
- cutter
- Brush
Ingredients
Choux Pastry
- 650 g Eggs
- 600 g Flour
- 550 g Milk
- 450 g Butter
- 500 g Water
- 20 g Salt
- 20 g Sugar
Croustillant (Optional)
- 90 g Butter
- 110 g Brown Sugar
- 1 g Salt
- 110 g All Purpose Flour
Bailey’s Whipped Ganache
- 220 g Bailey's Irish Cream
- 250 g Cream
- 50 g Glucose
- 50 g Invert Sugar
- 650 g Valrhona Opalys 33% White Couverture Chocolate Feves
- 900 g Cream (cold)
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 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.