Baileys Irish-Coffee Doughnut Profiteroles recipe
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Ingredients
- ¼ cup granulated sugar 2 tablespoons cornstarch ½ teaspoon instant espresso powder 1 pinch salt 1 large egg ¾ cup whole milk ¼ cup Baileys Original Irish Cream 2 teaspoons Irish whiskey 1 tablespoon butter 36 doughnut holes, halved ½ cup chopped bittersweet chocolate 6 tablespoons Baileys Original Irish Cream Confectioners' sugar, for dusting
Nutrition Info
- 103.5 caloriescarbohydrate: 11.9 gcholesterol: 7.4 mgfat: 4.7 gfiber: 0.4 gprotein: 1.4 gsaturatedFat: 1.8 gservingSize: -sodium: 55.5 mgsugar: 5.2 gtransFat: : -unsaturatedFat: : -
Directions Baileys Irish-Coffee Doughnut Profiteroles
Directions
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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.
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.