Another weekend, another excuse to do some baking and eat with friends. One of the friends I was eating with this weekend is an absolute fiend for profiteroles, so that’s what I made. These are all the more decadent with a boozy splash of Baileys added to the cream and chocolate sauce. You can easily leave the alcohol out if feeding kids, although if that’s the case I would suggest you add a teaspoon of vanilla extract to the whipped cream.
Profiteroles with Baileys Cream and Baileys Chocolate Sauce
For the profiteroles:
- 100g unsalted butter
- 150ml water
- 150g plain flour
- pinch salt
- 4 eggs
Heat the oven to 200c and line a couple of baking sheets with greaseproof paper. In a saucepan, melt the butter with the water and bring to the boil. Turn off the heat and add the flour and water and mix vigorously with a wooden spoon until you get a thick paste that sticks together and comes away from the sides of the pan (be sure you’ve not got any little lumps of flour that haven’t mixed in). Transfer to a large bowl and leave to cool for a few minutes.
Whisk your eggs together in a jug or bowl. Add a little of the egg to the flour and butter mix and beat with the wooden spoon until blended, repeating until all the egg has been mixed in.
Now, if you’re reasonably confident of your piping skills you can put the mix in a piping bag and pipe blobs on to your prepared baking sheets. If not, then use a couple of teaspoons to do the job. What you’re aiming for is blobs about the size of a walnut, spaced well apart as they’ll expand quite a lot (I got 12 on each tray). Dip your (clean) finger tip in some water and smooth the top of each blob – you’ll get a better shape and crisper top.
Bake in the oven for about 25 minutes until golden brown and firm. Take them out of the oven, turn them over and pierce a hole in each ball with a skewer or small, sharp knife. Put them back in the oven for 5 more minutes – this helps to let the steam out and ensure they don’t go soggy later. Remove from the oven and leave to cool on a wire rack.
For the Baileys cream:
- 300ml double cream
- 2 tbsp Baileys
- 1 tbsp icing sugar
Put everything in a bowl and whisk until the cream holds to the whisk; you want quite a firm texture but be careful not to whisk to the point of it turning to butter.
Again, your confidence in your piping skills depends on how you want to fill the profiteroles. You can make a small hole in each and pipe the cream in, or cut each one in half and spoon the cream in. Either way will taste just as delicious!
Keep the filled profiteroles in the fridge until about 20 minutes before you’re ready to serve (get them out when you’re serving dinner and they’ll be perfect by the time it’s dessert).
For the chocolate sauce:
- 150ml double cream
- 100g milk chocolate
- 50g dark chocolate
- 50ml milk
- 1 tbsp Baileys
- pinch salt
Put the cream and chocolate in a saucepan and heat gently so the chocolate melts. Add the remaining ingredients and keep stirring until well mixed. Allow to cool a little before serving warm to be poured over the profiteroles.