Baileys profiterole stack
Become a baking hero … perfect these easy peasy profiteroles and you’re sure to light up any dining table.
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Servings
36 profiteroles
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Serves
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Ingredients
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Method
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Step 1
Preheat the oven to 180°C (fan).
Step 2
Put the butter and water into a saucepan and heat over a medium heat until the butter melts and it comes to a boil (around 1 minute). Turn off the heat and add in the flour, beating with the wooden spoon until a soft dough is formed.
Step 3
Turn the heat back up to medium and cook out the flour for 3-4 minutes, stirring constantly, before transferring to the large mixing bowl and leaving to cool slightly.
Step 4
Using the electric hand whisk, add the eggs one by one, ensuring you thoroughly incorporate each one until a smooth glossy paste is formed. Transfer the paste into a piping bag and cut off the end to create a 1.5cm opening.
Step 5
Line two baking trays. Pipe 18 small mounds onto each tray and bake for 20 minutes until risen and golden brown. Leave to cool completely.
Step 6
To make the cream filling, pour the double cream and 100ml of Baileys into a large mixing bowl and whisk until thick.
Step 7
Once cool, cut each profiterole in half and spoon the cream into each one, being careful not to overfill.
Step 8
Heat the other 100ml of Baileys in a saucepan until just simmering, then remove from the heat and add in the dark chocolate, stirring continuously until you have a smooth glossy ganache.
Step 9
Stack the profiteroles in a pyramid style on a serving plate, spooning the chocolate ganache over each layer to help them stick. Drizzle any remaining ganache over the completed stack and serve.
