Top Pâtissier, Lucie Bennett, shares her recipe for a showstopping Baileys Profiterole Tower…
Baileys Profiterole Tower
Takes 3 hours, plus chilling time
For the choux pastry:
- 150g plain flour
- 125ml whole milk
- 125ml water
- 1 tbsp caster sugar
- 2 generous pinches of salt
- 110g unsalted butter, cut into small pieces
- 250g eggs, beaten (5 medium eggs)
For the Baileys filling:
- 135ml whole milk
- 235ml Baileys Original [4 units]
- 85g caster sugar
- 90g egg yolk
- 30g corn flour
- 450ml double cream
For the White Chocolate sauce:
- 150g Double cream
- 250g White chocolate
- 1 bag of Maltesers
- Pink, green and blue edible glitter or metallic lustre dust
- Spray oil
- 1 jar salted caramel sauce
1. For the pastry cream, place the egg yolks in a bowl with the sugar and corn flour, whisking until combined.
2. In a medium saucepan, pour in the milk and Baileys and bring to a simmer. Let it cool slightly, then pour over the eggs and sugar stirring until combined, and pass through a fine sieve. Pour the mixture into the pan and cook on a low heat for 3 - 5 minutes, continuously whisking the pastry cream. Remove from the heat and transfer into a bowl, placing a sheet of cling film directly on top of the pastry cream to avoid a skin forming. Chill the pastry in the fridge.
2. For the choux, sift the flour and set aside. Put the water, milk, sugar, butter and salt into a large pan and bring to a simmer. Lower the heat and add the flour, beating it in with a wooden spoon until the mixture forms a smooth dough. Cook for a minute until the paste comes together and comes away from the pan. Allow to cool for 10 minutes.
3. Beat in the eggs into the dough a little at a time, stirring vigorously until completely combined – the dough should appear smooth, glossy and hold its form. Remember you may not need to use all of the egg so do the 'V test' before adding the full 250g – the dough should drop reluctantly from the spoon in the shape of a V.
3. Preheat the oven to 200ºC/fan 180ºC/gas 6. Spoon the choux pastry into a piping bag fitted with a 12mm round nozzle, line two baking trays with baking parchment sticking down with a small amount of dough in each corner. Pipe 36 - 15mm round balls, leaving a space between each one. Gently smooth down the dough with a pastry brush dipped in a little water to get rid of the peaks. Place the tray, or trays, in the oven and bake for 25 minutes, then reduce temperature to 160ºC/fan 140ºC and dry out for a further 10 minutes. Place on a wire rack to cool.
4. For the sauce, break chocolate into small pieces and set aside. In a saucepan bring the cream to a simmer and reduce to a low heat. Add the chocolate, stir until melted, then take off the heat and allow to cool.
5. Assemble the tower once the profiteroles have cooled down. With a skewer, poke holes in the bottom of each bun. Next, pour the double cream into a bowl and whisk to soft peaks with an electric mixer. Take the cool pastry cream from the fridge and stir until smooth. Fold through a third of the cream, once combined fold in the remaining cream. Spoon into a piping bag a cut a small hole in the bottom, then pipe a good amount into each of the choux buns.
6. To assemble, make a tower of profiteroles on a serving plate, drizzle the white chocolate sauce and the caramel sauce as you are building the tower. Chill the tower for 10 minutes. Place Maltesers in a bowl lightly coat with spray oil, in a separate bowl add some glitter and then evenly coat the Maltesers. Next, decorate the profiterole tower and serve the dessert.
Recipe courtesy of Baileys