Irish Cream Profiteroles
Irish cream profiteroles: pate a choux puffs filled with a fluffy Bailey's Irish cream mousse and topped with dark chocolate ganache.
Servings: 24 2-inch diameter puffs
Calories: 131kcal
Ingredients
For the Irish Cream Mousse Filling:
- 3 ounces white chocolate, coarsely chopped
- 3 tablespoons Irish cream liqueur
- 2 egg whites (large)
- 2 tablespoons granulated sugar
- 1/2 cup heavy cream
For the Warm Chocolate Sauce:
- 2 ounces semi-sweet chocolate, coarsely chopped
- 2 tablespoons heavy cream
- 1 teaspoon light corn syrup
Additionally:
- 1 batch Simply Perfect Pate a Choux
Instructions
To Make the Bailey's Irish Cream Mousse Filling:
- Place the chopped white chocolate and Irish cream liqueur in a bowl and set it over a pot of barely simmering water.
- Stir occasionally.
- When the chocolate has melted and the liqueur is fully incorporated, remove from the heat and set aside.
- Whip the egg whites until soft peaks form.
- Continue to whip, while gradually adding the sugar, until the meringue holds stiff peaks.
- Whip the cream until it holds stiff peaks.
- Fold the whipped cream, meringue, and white chocolate/Irish cream mixtures together until incorporated.
Make the Warm Chocolate Sauce:
- Place the chopped chocolate and cream in a bowl and set it over a pot of simmering water.
- Stir occasionally, and remove from the heat when the chocolate has completely melted and the sauce is smooth and glossy.
- Stir in the corn syrup.
To Assemble:
- Cut the tops off of the pate a choux puffs.
- Fill the cavities with Bailey's Irish cream mousse filling.
- Place the tops back on the puffs, and drizzle with warm chocolate sauce.
Notes
Profiteroles are best served immediately after assembling.
©
Nutrition
Calories: 131kcal | Carbohydrates: 9g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 46mg | Sodium: 46mg | Potassium: 31mg | Fiber: 1g | Sugar: 6g | Vitamin A: 249IU | Calcium: 19mg | Iron: 1mg