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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Recipe Summary

prep:
25 mins
cook:
5 mins
additional:
3 hrs
total:
3 hrs 30 mins
Servings:
36
Yield:
36 small "profiteroles"
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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

104 calories; protein 1.4g 3% DV; carbohydrates 11.9g 4% DV; fat 4.7g 7% DV; cholesterol 7.4mg 3% DV; sodium 55.5mg 2% DV. Full Nutrition
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