Baileys Irish-Coffee Doughnut Profiteroles recipe

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Ingredients

¼ cup granulated sugar
2 tablespoons cornstarch
½ teaspoon instant espresso powder
1 pinch salt
1 large egg
¾ cup whole milk
¼ cup Baileys Original Irish Cream
2 teaspoons Irish whiskey
1 tablespoon butter
36 doughnut holes, halved
½ cup chopped bittersweet chocolate
6 tablespoons Baileys Original Irish Cream
Confectioners' sugar, for dusting

Nutrition Info

103.5 calories
carbohydrate: 11.9 g
cholesterol: 7.4 mg
fat: 4.7 g
fiber: 0.4 g
protein: 1.4 g
saturatedFat: 1.8 g
servingSize: -
sodium: 55.5 mg
sugar: 5.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Set a fine-mesh strainer over a medium bowl. In a medium saucepan, whisk the granulated sugar, cornstarch, espresso, and salt. Whisk in the egg, then the milk and 1/4 cup Baileys. Bring to a boil over medium-high heat, whisking constantly, about 4 minutes. Boil 1 minute, whisking constantly. Remove from heat.

  2. Whisk in the whiskey and butter. Pour into the prepared strainer and, using a heat-proof silicone spatula, press on the custard to strain. Scrape down the bottom of the strainer into the custard. Press a sheet of plastic wrap directly on top of the custard. Refrigerate until cold, about 3 hours.

  3. Transfer the custard to a pastry bag or a resealable freezer bag. If using a freezer bag, snip off the tip of 1 corner. Pipe a large dollop of custard onto half of the doughnut holes, top with the remaining halves.

  4. In a small bowl, microwave the chocolate in 15-second bursts until melted and smooth, about 1 minute. Whisk in the remaining 6 tablespoons Baileys for the chocolate sauce. Divide the doughnuts among 8 plates. Drizzle with the chocolate sauce. Dust with confectioners' sugar.

Recipe Yield

36 small \"profiteroles\"

Recipe Note

This super-easy sweet uses store-bought doughnut holes instead of homemade cream puffs. Stuff them with a Baileys-infused pastry cream, then wait for the compliments to roll in! PS – they taste really great frozen!

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