Cream Puffs are receiving dressed up in a fun taste and covered in chocolate sauce. These minor treats are created of fresh choux pastry, filled with Baileys whipped cream, and topped with simple Baileys chocolate sauce.

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Ultimately, a dessert you don’t have to share…with your youngsters!

These tasty cream puffs are filled with fluffy, smooth Bailey’s flavored whipped cream and then topped with Baileys flavored scorching fudge topping. Oh yes, there is some Irish Cream in the whipped cream and in the chocolate topping. The more approaches to infuse Baileys is better, I say.

Everyone was super thrilled for these puff pastries and my son was as well. He is so adorable when he says “pate a choux,” my heart melts. I just had to make him some separate non-alcoholic cream puffs. They weren’t as thrilling as the adult ones but he didn’t know that. Both, my husband and my son, polished off their cream puffs in just a couple of days.

These will be the excellent treats to celebrate St. Patrick’s Day. How entertaining is it that this year, St. Paddy’s day falls on Friday? Party time!

So make some cream puffs, load it with Baileys Irish Cream, and have a celebration for your tummy!

Baileys Cream Puffs

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Writer: Lyuba Brooke

Serves: ten-twelve

Components

Choux pastry:
&frac34 cup water
6 Tbsp unsalted butter
1 Tbsp white granulated sugar
one cup flour
three eggs
one egg for eggwash
Baileys whipped cream:
one cup hefty whipping cream
two Tbsp Baileys Irish cream
1 Tbsp white granulated sugar
Chocolate:
⅓ cup scorching fudge topping
one Tbsp Baileys Irish cream

Instructions

Preheat oven to 425 degrees and line a huge baking sheet with parchment paper.
Pastry:
In a medium pot, more than medium heat, add butter, sugar, and water. Deliver it to boil, although stirring gradually, and get off heat. Stir in flour with a wooden spoon until all mixed and coming off the walls of the pot easily.
Begin whisking in eggs a single at a time, creating positive that every single egg is mixed into the batter just before adding the up coming.
Transfer batter into a piping bag and pipe little round mounts, about 1½-2 inches in dimension.
Whisk the 4th egg in a separate small mixing bowl and brush pastries with it just before baking.
Bake pastries at 425 for 13-15 minutes then reduce the heat to 350 and bake for an additional 10-12 minutes, until finally golden brown.
Let pastries amazing totally prior to adding the filling.
Bailey's Whipped Cream:
Include the cold hefty whipping cream into the cold mixing bowl. Beginning at low speed, start off whisking, slowly raise to speed to large. Gradually pour in the sugar and then Baileys. Beat until finally stiff peaks seem (never walk away far). Preserve in the refrigerator until finally prepared to use.
Transfer whipped cream into a piping bag.
Lower cooled pastries in the middle and fill them with whipped cream.
Chocolate:
Heat up hot fudge topping and whisk it with Bailey's until entirely combined. Great ahead of utilizing so it isn't going to melt the whipped cream.
After cooled, drizzle filled cream puffs with chocolate sauce.
**Note: I advocate getting ready whipped cream and chocolate sauce whilst pastries are cooling so that sauce is cooled.**

Notes

Recipe from Lyuba @ willcookforsmiles.com. All photos and content are copyright protected. Please do not use my images with no prior permission. If you want to share this recipe, please simply hyperlink back to this submit for the recipe. Thank you.