Baileys profiterole stack
YOU WILL NEED
100g butter, cut into 1cm cubes 250g water 140g plain flour 4 eggs 600ml double cream 200ml Baileys 200g dark chocolate
DIRECTIONS
■ Preheat the oven to 180°/160°C Fan/Gas Mark 4. Put the butter and water into the saucepan and heat over a medium heat until the butter melts. Turn off the heat and add the flour, beating with a wooden spoon to make a soft dough.
■ Turn the heat back on and cook out the flour for 3-4 minutes, stirring continuously. Transfer to a large mixing bowl and leave to cool slightly.
■ Using an electric whisk, add the eggs one by one, to form a glossy paste. Transfer the paste into a piping bag and snip off the end to create a 1.5cm opening.
■ Pipe 18 small mounds onto a lined baking tray and bake for 20 minutes until risen and golden brown. Leave to cool completely.
■ To make the cream filling, pour the double cream and 100ml of Baileys into a mixing bowl and whisk until thick.
■ Once cool, slice each profiterole in half and spoon the cream into each half, taking care not to overfill them. Sandwich them together.
■ Heat the remaining Baileys in the saucepan until just simmering, then remove from the heat and add in the dark chocolate. Stir continuously until you have a smooth glossy ganache. Stack the profiteroles in a pyramid on a serving plate, spooning the chocolate ganache over each layer to help them stick.
Recipe and image courtesy of the Easy Peasy Baking campaign by UK Flour Millers, fabflour.co.uk/easy-peasy-bakes