Custom Happiness PH

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Woke up, pre-heated the oven, loaded 16 cookies into the oven, baked, cooled, topped with melted dark chocolate, and pac...
14/06/2026

Woke up, pre-heated the oven, loaded 16 cookies into the oven, baked, cooled, topped with melted dark chocolate, and packed for transport. I tried a different size and baking time and process.

Minutes later, I'm rushing into class as I am at the tail-end of my Patry Intensive course.

Then feedback like this comes in at a time when I am on learning overload and trying to utilize in my own kitchen what I am learning. I am able to execute! Yes!! And I am able to play with it too.

Tried it again after a week and I got it, for the most part. The tart shell wasn't perfect, I think overbaked. Will try ...
12/06/2026

Tried it again after a week and I got it, for the most part. The tart shell wasn't perfect, I think overbaked. Will try a different way next time.

Mark kept on hinting that these fruit tarts and the new egg tarts are his new favorites. He said last night that he keeps on saying it but I can't take the hint so he just asked me to make for him. Hahaha... my sensing there was poor.

12 hours later, here it is. :) He's happy! :)

Get ready to honor the man of the house!We are now open for orders for Fathers day on June 21, 2026Order process: 1. Sen...
08/06/2026

Get ready to honor the man of the house!

We are now open for orders for Fathers day on June 21, 2026

Order process:
1. Send a chat to us with the following:
- order and quantity
- date and time needed
2. Wait for acknowledgement of your order with order summary and total amount
3. Confirm order and agree on payment arrangement
4. Wait for notice that order is ready for pick up

We have just opened kitchen slots so hurry and book your slot quickly. :)

I got it. Hayayai... thank God! I love this
05/06/2026

I got it. Hayayai... thank God!

I love this

Kitchen testing so early in the morning.Took me 3 tries to get the bake right, shape of the cookie dough, temp of the co...
04/06/2026

Kitchen testing so early in the morning.

Took me 3 tries to get the bake right, shape of the cookie dough, temp of the cookie dough, and placement in the oven with fan.
I believe I got the cookie dough right. I love the crisp rim, the chewy center, the big crumbs. I love the taste and texture.

I have to store my chocolates better, though, as they no longer stay soft in cookies.

I have tried storing my couverture chocolates in room temp and they melted in the Philippine heat. I started placing all bags in the chiller at 3-5°. Everything I bake with them, they taste amazing but in cookies, they do not stay melted.

I learned from a recent class that chocolates should not be in a chiller. :( I can't undo what I did to my 8 bags of chocolates so the next batch will be stored better instead as prescribed. It will then bake better in cookies. 😋

In short, I am getting there. Just need better datk chocolates. :)

I am in the process of replicating this new favorite cookie of mine. :) Dough is now resting in the chiller to be baked ...
03/06/2026

I am in the process of replicating this new favorite cookie of mine. :)

Dough is now resting in the chiller to be baked in the morning. ;)

Will I be happy tomorrow? I am keeping my fingers crossed.

So much in play to get to this. I have to say, though, that it is very much worth the effort. 😋Tart shell, pastry cream,...
03/06/2026

So much in play to get to this. I have to say, though, that it is very much worth the effort. 😋

Tart shell, pastry cream, chopped fruits, simple glaze, with a whole lot of love.

Sometimes I come across food that satisfies me so much that I start breaking it down. This cookie by Chef Ely Salar is o...
02/06/2026

Sometimes I come across food that satisfies me so much that I start breaking it down.

This cookie by Chef Ely Salar is one of them. I just can't get enough of it. I spoke to him about it and he graciously reminded me that I already learned how to do it, just perfect the process to get the desired consistency, crumbly yet compact structure, amazing chocolate and hazelnut components.

I am in love! With that, I will test again in my kitchen to get this version right. I love it! :)

Address

Brgy. San Isidro
Parañaque
1700

Opening Hours

Monday 8am - 10pm
Tuesday 8am - 10pm
Wednesday 8am - 10pm
Thursday 8am - 10pm
Friday 8am - 10pm
Saturday 8am - 10pm
Sunday 8am - 10pm

Telephone

+639178267682

Website

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