Happy almost Spring time everyone! I am so excited to celebrate the new upcoming season and shed the winter gear! Mid-March is here and that means everyone is going to pretend to be Irish for Saint Patrick’s Day! There is no better way to celebrate than to make Baileys Cream Puffs!
Warning: this is a long post!
Cream puffs take a little bit of love and time but the end result is so worth it! I started by making my pastry cream first which needed to chill for a few hours. This recipe is probably the easiest thing you can make but if you are feeling lazy (no judgement here), you can use your favorite pudding mix. The idea is to slowly whisk in a hot liquid, in this case I used half and half, into your egg/cornstarch mixture. If you’ve ever made ice cream, it’s pretty much the same thing. Once the egg/cornstarch mixture is combined, you’ll want to slowly stream in your hot liquid into the egg mixture being sure to constantly whisk. This helps the eggs slowly come to temperature without curdling the pastry cream base.Once all of the liquid is mixed in, you’ll want to return it to the pot and cook it over medium heat until the pastry cream is thickened.
After adding my butter and vanilla bean paste, I noticed there were a few lumps in my pastry cream so I ran the mixture through a fine mesh sieve to remove them. Once that was done, I covered the cream with plastic wrap (being sure to place it directly on the top to prevent a skin from forming) and put in the fridge to chill.
- 2 cups of half and half
- 1/4 cup of sugar
- 1/4 teaspoon of salt
- 2 egg yolks
- 1 egg
- 1/4 cup of cornstarch
- 1/4 cup of sugar
- 3 tablespoons of butter
- 1 tablespoon of vanilla bean paste
- In a large bowl, whisk the egg yolks, egg, sugar and cornstarch until combined. Set aside.
- In a medium pot, add the half and half, sugar and salt and bring to a rolling boil.
- Once boiled, slowly stream in the hot liquid into your egg mixture being sure to whisk constantly until the liquid is fully combined. Return the mixture to the pot and cook over medium heat until thickened. Remove the pot from the heat and stir in the butter and vanilla bean paste.
- If there are any lumps, run the cream through a fine mesh sieve. Add some plastic wrap directly on top of the cream (to prevent a skin from forming) and store in the fridge to chill completely.
What makes a cream puff so light and airy is the choux pastry. To start you want to boil water, a stick of butter and salt.Next comes the flour which you can dump in the pot off of the heat all at once and get stirring!
This is the best time to get out any aggression! Once it’s combined, put back on the heat and cook the mixture slightly until it is smooth. Set it aside to cool for a few minutes before adding it to your stand mixer.Now add the eggs one at a time until the mixture is smooth. Don’t worry if it looks curdled at first. The last egg brings it all together.Silky smooth! I then used an ice cream scoop to measure out perfect little domes of pastry batter onto my lined cookie sheet.Off to the oven to bake!
The key to this pastry is to bake it in a really hot oven to get them to rise and then lower the temperature to fully cook the inside. What you are left with is hollow yet crispy pastry shells that can hold a ton of delicious cream!
- 1 stick of unsalted butter
- 1 cup of water
- 1/4 teaspoon of salt
- 1 1/4 cups of flour
- 4 large eggs
- Preheat the oven to 425 F Degrees and line 2 baking sheets with parchment paper. Set aside.
- In a medium pot, bring the water, butter and salt to a boil making sure the butter is completely melted. Remove the pot from the burner and add the flour being sure to fully incorporate it. Return the pot back to the burner and cook the dough until smooth (about 30 seconds to a minute). Let the dough cool slightly for a few minutes before adding it to a bowl of a stand mixer. It should feel hot but not too hot to the touch.
- With the mixer on, add one egg at a time until the dough is smooth. Using an ice cream scoop, measure out your dough and place each scoop of dough at least 3 inches apart.
- Bake for 15 minutes at 425 F Degrees and then for another 25 minutes at 350 F Degrees.
- After they are baked, cut a small slit on top of each shell to allow the steam to escape and bake an additional 5 minutes. Remove the shells from the oven and let them cool completely before serving.
It’s almost time to assemble these Baileys Cream Puffs! Let’s talk filling and chocolate with you guessed it, BAILEYS!
I added a few tablespoons of Baileys to my chilled pastry cream and folded in some fresh unsweetened whipped cream to make the filling a little lighter.I took it a step further and made some Baileys chocolate ganache to drizzle all over the top! Finally it’s time to put these Bailey Cream Puffs together!
BOOM! The perfect Baileys Cream Puff!
What I love most is how light these turned out. You can totally taste the Baileys but that is probably because I tried to add it to everything! They are the perfect dessert to celebrate St.Patrick’s Day!
Till next time!