Skip to main content New<> this month
Get the Allrecipes magazine

Baileys Irish-Coffee Doughnut Profiteroles

Rated as 0 out of 5 Stars
0 made it  |  0 reviews   |  1 photos
248k

"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!"
Added to shopping list. Go to shopping list.

Ingredients

3 h 30 m servings 104
Original recipe yields 36 servings (36 small "profiteroles")

Directions

{{model.addEditText}} Print
  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.

Nutrition Facts


Per Serving: 104 calories; 4.7 11.9 1.4 7 56 Full nutrition

Explore more

Reviews

Read all reviews 0