Baileys Irish-Coffee Doughnut Profiteroles

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!

• Preparation Time: 25 mins
• Cooking Time: 5 mins
• Total Time: 30 mins
• Calories: 104 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.