I love that word. Profiteroles. It sounds so fancy! Much fancier than cream puffs, which is what they are.
A friend of mine, Ira, got me some Bailey’s Irish Cream Puffs along time ago and I was amazed by them. They were soft but crunchy on the outside and filled with the delectable Bailey’s Cream on the inside. Truly masterful I’d say and I couldn’t have imagined I’d one day be able to make them.
Some time later, during the FNCCC, Betsy got the wild hair to make profiteroles. What flavor could she fill them with though instead of just some plain vanilla?
“BAILEY’S IRISH CREAM FILLING!” I shouted at her. I wanted to make sure she didn’t misunderstand. She made them and they were good.
I’m not one to be outdone though so I decided I’d tackle this scary concoction.
The dough for this is super weird. It has the consistency of flour mixed in Elmer’s Glue and sticks to your fingers and tools just as well.
I missed out on getting a pic of it on the stove because you have to stir constantly to prevent any burning but once it’s done you get this thing. My eggs are already mixed in but it looks about the same.
The methods seem a bit weird but this is really the only difficult part of the process. The recipe calls for you to heap it onto the cookie sheet with spoons but I can’t imagine doing that with this. I put it in a ziploc bag and cut the corner off and squirted it out that way. Made it super easy to get on the cookie sheet and they tended to be a bit more uniform.
You bake ’em and out come these beautiful little cream puffs that are just as hollow as can be. It’s a great feeling when you see them bake out like they are supposed to.
As a side note, ovens are hot (especially at 450F). In fact, I suggest NOT touching the middle racks in your oven with the sides of your hand. It hurts.
From there you have another 2 options. You can either cut off the bottoms with a bread knife or try using a pastry bag with a tip to fill them.
I made the Bailey’s Irish Cream Puffs awhile back and used the cutting off the bottom method. They don’t get as full since you don’t have that pressure from the pastry bag but it was WAY easier… WAY easier.
The great thing about these is that they aren’t too sweet. Well, it’s great at first but 10 cream puffs later you regret it.
Recipe courtesy of Cooks.com.
BAILEY PUFF PASTRY
– 1/2 c. butter
– 1 c. boiling water
– 1 c. sifted flour
– 1/4 tsp. salt
– 4 eggs
Heat oven to 450 degrees.
Melt butter in water and add flour and salt at once, stir vigorously. Cook, stirring constantly, until mixture form a ball that down not separate. Remove from heat and cool slightly. Add eggs, one at a time, beating after each, until dough is smooth.
Drop dough by heaping tablespoons on greased cookie sheet. Bake in 450 degree oven for 15 minutes. Lower oven to 325 degrees for 25 minutes. Remove cream puffs from oven and split. Turn oven off and put cream puffs back into oven for 20 minutes. Cool. Fill with cream filling before serving.
BAILEY’S PUFF FILLING
– 1 pkg. (3 5/8 oz.) instant vanilla pudding
– 1 env. whipped topping mix
– 1 c. milk
– 8 tbsp. Bailey’s Irish Cream
Empty contents of pudding and whipped topping mix into mixing bowl. Add milk and mix at high speed until thick. Add 8 tablespoons Bailey’s Irish Cream and mix until thoroughly blended. Chill and fill pastry puffs.
I don’t know the point of the whipped topping mix and it seems to come out just fine without it.