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Profiteroles in Baileys chocolate cream

This delicious dessert looks a lot harder than it really is. Try the Preca sisters’ recipe that will make your guests think you’re a whizz in it kitchen. 

Profiteroles in Baileys chocolate cream

Ingredients

Chox pastry
  • 90g butter
  • 2 tsp sugar
  • Pinch salt
  • 90g flour
  • 2-3 eggs, lightly beaten
  • ½ tsp pure vanilla extract
  • Benna fresh milk, for glaze
  • 1 cup water


Crème patissiere
  • 4 egg yolks
  • 60g caster sugar
  • 25g plain flour
  • 2 tsp cornflour
  • 280ml Benna fresh milk


Baileys chocolate sauce
  • 70g chocolate chips
  • 20ml Benna fresh cream
  • 1 shot Baileys Irish Cream


 

Method

1.Preheat the oven to 220°C. Combine butter 1 cup of water and bring to the boil over high heat.

2.Add flour and beat vigorously with a wooden spoon to incorporate and continue beating until mixture leaves the sides of the pan (approx. 1 min).

3.Remove from heat and set aside for 10 mins to cool.

4.Add the eggs to paste, one at a time, beating vigorously to combine after each addition before adding the next.

5.To make profiteroles, spoon mixture into a piping bag fitted with a small plain nozzle.

6.Pipe into 2cm-diameter mounds onto a baking paper-lined oven tray.

7.Bake for 15 mins, then reduce heat to 180°C.

8.Prick pastries with a skewer or tip of a small knife and bake until golden and dry (approx. 5 mins).

9.Allow pastries to cool to room temperature on a wire rack.

10.To make the crème patissiere beat the egg yolks and sugar for a few minutes until pale and slightly thickened.

11.Whisk in the flours.

12.Heat the milk in a saucepan until stating to boil.

13.Whisk the milk into the egg mix.

14.Put the whole lot back into the pan, stirring all the time until thick and boiling.

15.Take the pan off the heat - cover with cling-film to prevent a skin from forming.

16.To make the Baileys sauce, melt the chocolate bain Marie, add the cream and stir in the liqueur.

17.Remove from heat and set aside for 5 minutes to cool.

18.When the profiteroles and the crème patissiere are cold, place the cream in a piping bag and fill each profiterole with cream.

19.Dip the rim of 6 glasses into the melted chocolate sauce and allow the chocolate to drip down the sides and set aside to allow the chocolate to set.

20.When ready to serve place a tablespoon of the sauce at the bottom of the glass, fill with 3 or 4 profiteroles and pour over more chocolate sauce.

This recipe first appeared on Gourmet Today TV, aired on TVM on 8 April, 2016. 

Want to try this delicious dish but don't want to do the cooking? The Preca sisters have put this on their specials menu for this week only at Palazzo Preca and The King's Own Band Club, both in Valletta.

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