RECIPE: Gluten free Chocolate Baileys profiteroles

It’s almost Christmas, and it’s that time of year when Baileys seems to come out, and nobody REALLY knows what to do with it, when it goes out of date, or you just sort of get fed up of the sight of it in general. I love a good Baileys hot chocolate, but I don’t know about you, after the festivities are over, I just sort of end up with the bottle of it, half full, for ages.

And then it hit me, how amazing would it be if I made chocolate choux pastry with it in the centre? I asked some friends , and they LOVED the idea. So I thought I would challenge myself with the task of making not only gluten free choux, but also creme patissiere, flavoured with Baileys original Irish cream. What’s not to love?

It’s not that difficult to make gluten free choux, but the beating of the pastry dough and eggs can take some elbow grease! I would insist on you transferring the dough to a stand mixer with a paddle attachment, if you are lucky enough to have one of those, to save your arms from aching. But once you’ve got it done, it’s so rewarding to see them puff up in the oven!

For the filling, keep your saucepan on a medium heat and do not, I repeat, DO NOT take your eyes off the pastry cream, or stop whisking it. You are looking for a smooth, pipe-able pastry cream that’s like a thick custard. I made mine in the evening, left it to cool overnight completely, ready to fill my profiteroles that I made the following day. It’s so hard to resist trying a little bit in between that time though!

For the topping, I just mixed some of the Baileys with icing sugar, and decorated with festive holly shaped fondant, but you can just dip them in melted chocolate if that’s more your style!

They can be stored in the fridge for about 3 days (if they last that long), and you can also freeze them, (like there will be any left over!!).

I know from this description, it sounds like a faff, but I PROMISE you that they will be the best thing you make this Christmas! So go ahead, and try them over this festive season! Recipe is just below!

Gluten Free Baileys Profiteroles

Servings: 32
Difficulty: medium
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Credit: thecoeliacsloth.com

Ingredients

For the choux pastry/profiteroles

250ml water
120g gluten free plain flour (I use Foves Farm)
A pinch of salt
3 medium free range eggs, beaten.
100g margarine, melted
1tbsp cocoa powder

For the Baileys filling

4 egg yolks
60g caster sugar
2 tbsp cornflour
25g plain flour
230ml milk
50ml Baileys original Irish cream

Directions

To make the profiteroles:

Preheat the oven to 200°c
To make the choux pastry, boil the water and pinch of salt, then add the melted margarine.
Mix the flour and cocoa powder together, sift, and then once the water and butter is boiled, quickly add it to the water. Remove the pan from the heat, and beat until well incorporated.
Beat the mixture really well for 3 minutes, until it’s soft and well mixed. Leave to cool for a while. Rest your arms after all that beating!
Beat the three eggs, and one at a time, and add them slowly and gradually to the mix. Beat until you get a smooth dough. .
Gradually add the last egg, and beat until the mixture is the slightest bit runny..
Line a baking tray with baking parchment, and transfer the dough to a piping bag. Snip the end of the bag off to get an inch wide hole..
Pipe the dough into blobs, evenly spaced apart, with room for them to expand
Bake for around 25-30 minutes. After they are all baked, switch the oven off and leave them in the oven for an extra 10 minutes to dry the insides.
Remove from the oven, and leave to cool.

For the Baileys filling:

Beat the egg yolks and sugar together, until they are a little bit thicker and pale.
Sieve and then whisk in the flours.
Heat the milk and Baileys in a saucepan until it starts to boil.
Whisk the milk and Baileys into the egg and sugar mixture.
Then, put the whole lot back into the saucepan on a medium heat, stirring all of the time until it’s thick.
Take the pan off the heat, transfer the cream you’ve just made into a dish, and cover with clingfilm to prevent the skin from forming. Leave it to cool at room temperature and then cool it in the fridge.
Once the Baileys cream has cooled, transfer it to a piping bag fitted with a nozzle (it doesn’t matter which one, as long as it fills the profiteroles).

To Fill:

Poke a small hole underneath the profiteroles, and then insert the piping nozzle, squeezing enough into the middle to fill the profiterole. Repeat until every one is filled.
Gobble up with friends and enjoy!

The Coeliac Sloth

Living gluten free, the sloth way!