BAILEYS IRISH-COFFEE DOUGHNUT PROFITEROLES
This super-easy sweet uses store-bought doughnut holes instead of homemade cream puffs. Stuff them with a Baileys-infused pastry cream, then wait for the compliments to roll in! PS - they taste really great frozen!
Provided by Rachael Ray Every Day
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Irish Cream
Time 3h30m
Yield 36
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 103.5 calories, Carbohydrate 11.9 g, Cholesterol 7.4 mg, Fat 4.7 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 1.8 g, Sodium 55.5 mg, Sugar 5.2 g
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