Baileys profiteroles, a beautifully simple, showstopping festive dessert.
Baileys profiteroles, doesn’t that just sound amazing. I don’t think I’ve ever met someone who doesn’t love profiteroles, they are just so simple and so delicious. I’m not one for overly rich desserts but I think I could eat a hundred of these. I’ve always really wanted to do a huge croquembouche for Christmas. My mum and I were talking about this recently and I think we may have a crack at doing a croquembouche tower sometime over Christmas and they may just have to be Baileys profiteroles because these are like little balls of heaven!
Baileys profiteroles, perfectly cooked choux pastry filled with a whipped cream and baileys filling and topped with a chocolate sauce. Absolute perfection. If you’ve never made your own choux pastry before don’t worry, its actually much easier than you think and the result is beautifully crisp pastry not the soggy frozen variety you get from the store. This recipe makes around 12 profiteroles, I made 16 because I wanted mine to be on the smaller side. You know me by now, I love my desserts bitesized!
The trick to choux is to sprinkle the tray with a little bit of water just before you pop it in the oven, be careful not to get the pastry wet. This will create a little steam in the oven resulting in perfectly puffed baileys profiteroles. Its also important to remember the three step bake process, 15 minutes at 200C, then turn down the oven to 17C, but don’t open the door, 10 minutes at 170C, then remove from the oven, prick a hole in the bottom to let the steam out and then back in the oven for another 5 minutes to let the insides cook. Once you get the hang of choux, you will never buy it again. If you want to practice you can try my pumpkin maple eclairs which is exactly the same choux recipe.
Ingredients – for the choux pastry
- 65g plain flour, sifted
- pinch of salt
- 50g unsalted butter, cubed
- 2 large eggs, beaten
- 120ml water
Ingredients – for the filling
- 75g cream cheese
- 240ml double cream
- 50g icing sugar
- 50ml Baileys Irish Cream
Ingredients – for the chocolate
- 175g dark chocolate
- 30ml double cream
- 30ml Baileys Irish Cream
Method – for the choux pastry
- Pre-heat your oven to 200C. Line a baking tray with baking paper and spray with non stick cooking spray.
- Sieve your flour onto a sheet of baking paper.
- In a medium pan over a medium heat, add the water butter and salt. Heat until the butter has melted but do not allow the water to begin to boil and evaporate.
- Turn the heat right up and bring the mixture to the boil very quickly, tip in all of the flour in one go and remove from the heat.
- Beat the mixture with a wooden spoon very hard and very quickly, really go for it, lets build up those baking muscles. Don’t worry if it looks a mess.
- Pop the pan back on a low heat and continue to stir until the dough cooks a little and forms a glossy ball of dough in the pan.
- Transfer the dough to a mixing bowl and leave to one side.
- Beat the eggs with a whisk and gradually add them to the dough. Beat the mixture with a wooden spoon to combine. You are looking for a dough that is very glossy and shiny and has the consistency of a paste.
- Spoon the dough into a piping bag fitted with a 1/2 inch round piping nozzle. Pipe small rounds of dough, about 3cm across onto your lined baking tray.
- Sprinkle the tray not the pastry with water and bake for 15 minutes.
- Without opening the oven door, after 15 minutes, turn your oven down to 170C and bake for a further 10 minutes.
- Remove the tray from the oven and carefully pierce a small hole in the side of each profiterole to allow steam to escape. Return the profiteroles to the oven for another 5 minutes.
- After 5 minutes the pastry should be completely crisp. Remove from the oven and leave to cool completely on a wire cooling rack.
Method – for the filling
- In a mixing bowl add the cream cheese and Baileys. Whisk for a few minutes until everything has combined and you have a smooth mixture.
- In another bowl, using an electric whisk, whisk together the cream and the sugar until stiff peaks form. Add the cream cheese mixture and whisk together until you have a smooth cream.
- Add the cream to a pastry bag fitted with a small round piping nozzle or a long pastry filling nozzle.
- Transfer the cream into piping bag fitted with a round piping nozzle or a pastry filling nozzle. Insert the nozzle into the bottom of the cooled profiterole and fill with cream.
Method – for the chocolate sauce
- Roughly chop the chocolate and add it to a heatproof bowl.
- In a small saucepan over a medium heat, add the cream and Baileys. Heat the mixture until it starts to boil.
- Pour over the chocolate and let the mixture sit for 5 minutes to let the chocolate melt.
- Once the chocolate has melted, beat well with a wooden spoon until all the ingredients have incorporated.
- One profiterole at a time, dip the top of the pastry into the chocolate sauce.
- Serve immediately. You can make the profiteroles and the cream ahead of time, keeping the cream in the fridge and the pastry in an airtight container. You can then melt the chocolate and assemble the Baileys Profiteroles just before you serve.
And there you have it, my rum raisin oatmeal cookies! If you give this recipe a try let me know how it goes by tagging @whatseatingmanchester in your social media post.