I have a lot of truly wonderful friends, and each one fills some sort of special role in my life. My friendship with my friend Maureen (The Eclair Girl) is unique to all of my other friendships in that she is the only one that I can really talk about pastry with.
We ask each other questions, bitch when something doesn’t work, and trade recipes. I got a text from her two days ago, with an ethereal picture of the most beautiful little chocolate topped creampuffs that I had ever seen, with the caption, “Irish Cream Profiteroles”!
Now, I’m not one to go bananas over writing posts for all the different holidays. I’ll do it to a degree, a cookie recipe here or there, maybe some recipes for Thanksgiving dinner, but I don’t devote a whole week or month to it – and lately it seems as though you can’t click anywhere on the Internet without seeing the recipe featuring Guinness or Bailey’s or Irish whiskey or the like.
I had no plans to make food or dessert in celebration of St. Packrick’s Day, or really celebrate it at all (somehow its just not as much fun after having a child. It’s all fun and games until you have to get up and be a parent at 7 am.)
However, once I saw those little puffball of delights filled with a beautiful Bailey’s pastry cream– I knew I had to get to work.
INGREDIENTS
- CREAM PUFF SHELL
- 1 cup water
- 1 stick butter
- pinch salt
- 1 cup flour
- 4 eggs
- IRISH CREAM FILLING
- 3 eggs
- 1/3 cup sugar
- 3 tablespoons flour
- 1 tsp cocoa
- 1/4 cup Baileys Irish Cream
- 2 cups milk
- 1 cup cream
- 2/3 cup semi sweet chocolate chips
- 1/3 cup sugar
- 1/3 cup cream
- 2 T butter
DIRECTIONS
- Preheat the oven to 425F.
- In a saucepan over medium heat, melt the butter into the water and add the salt.
- When the butter has melted, dump in all the flour and stir briskly with a wooden spoon until the dough pulls away from the sides of the pan and forms a ball.
- Transfer to stand mixer and cool slightly. Turn your mixer on medium speed and add the eggs one a time, waiting to add the next egg until the previous one has fully incorporated
- Scoop the mixture into a large piping bag. Prepare two cookie sheets by either spraying with nonstick spray, lining with parchment paper, or using a nonstick silicone liner. Pipe the dough into two inch mounds on the sheets, leaving 3 inches between mounds. Place in the oven and bake for 25-30 minutes, rotating trays halfway through, until the pastries are golden brown and feel solid when you touch them. Cool, then cut each one through horizontally.
- In a small bowl, whisk together the eggs, sugar and flour. Pour the milk and baileys into a small sauce pan; heat over medium heat until just beginning to simmer.
- Temper the egg mixture by pouring 1/4 of the heated milk mixture into the eggs while whisking. Return saucepan to stove and pour the tempered egg mixture into the pan. Continue cooking over medium-low heat until thickened, whisking frequently. Remove from heat and set aside to cool.
- Use a stand mixer or handheld mixer to beat the whipping cream to soft peaks. Gently fold into the cooled custard.
- Transfer to a piping bag and fill the profiteroles with the cream.
- For the ganache- add the cream and sugar to a small saucepan over medium-low heat, stirring until the sugar has dissolved. In a separate bowl, add the chocolate chips and butter. Pour the cream into the bowl with the chocolate chips, allow to stand for about 30 seconds, then stir until the mixture is smooth and no lumps remain. Microwave an 30 seconds, if needed, if the chocolate will not fully melt. Spoon the ganache over the filled profiteroles.
Thanks done share recipes to : https://www.gogogogourmet.com/irish-cream-profiteroles/