Profiteroles with Baileys Cream
Ingredients:
75 ml milk
75 ml water
55 g salted butter, cubed
70 g plain flour, sifted
1/4 tsp salt
1 tsp sugar
2 eggs
For filling:
300 ml double cream (if you can’t find double cream, use heavy whipping cream)
1 tbsp powdered sugar
2 tbsp baileys
For topping:
200 g semi-sweet chocolate
1 tbsp neutral oil
Instructions:
Preheat your oven to 200 C/392 F.
Prepare your ingredients: sift the flour, add the salt and sugar, and stir to combine.
Combine the milk, water, and butter in a small to medium saucepan. Place over low-medium heat to let the butter melt. Once the butter has melted, bring the mixture up to a boil. When the mixture has reached a boil, remove the pan from the heat and vigorously stir in the flour, salt, and sugar mixture.
Once the dough has come together, spread it out onto a plate and allow it to cool to body temperature. This should only take about 10 minutes.
While the dough is cooling, whisk your eggs well.
Return the dough to the saucepan you used earlier once the dough has cooled. Add the eggs in one tbsp at a time. Once the eggs are all added, your mixture should look thick and glossy.
The size of your profiteroles can be up to you, you will have to adjust the baking time based on their size. I used a piping bag and piped about 2 tbsp of pastry, which is larger than a traditional profiterole, which would be about one tbsp. You can also use two spoons; you don’t need a piping bag.
Use a finger dipped in water to smooth any uneven bits.
Place the profiteroles into the oven for about 30 minutes. The time will be more or less, depending on the size. Indicators that they’re done are that they’re light golden brown, and when you pick them up, they feel light and hollow like a ping pong ball.
At this point, take a small knife and make a small hole in the bottom of the profiterole. Place the tip of the knife against the bottom, and slowly twist the knife like a screw to make a small hole without breaking the pastry.
Leave the profiteroles upside down and place them back into the oven for about 5 minutes.
Remove the profiteroles from the oven.
While the profiteroles are cooling, make the cream filling.
Combine the cream, sugar, and baileys. Whip until it comes together, but it is still pretty soft. It should not hold peaks and should still look glossy. The cream will also be set up more as you put it into your piping bag. Use a small tip or cut a small hole in your piping bag.
Melt your chocolate and oil.
Fill the profiteroles with the cream, then dip the tops into the chocolate. The chocolate should be almost halfway down the side of the profiterole.
Enjoy!
