Irish cream profiteroles

Irish cream profiteroles

B.I.Y. Bake It Yourself

Profiteroles are a great go-to dessert if you’re hosting, as they can be made in advance and stuck in the fridge (plus they last for 5 days, unfilled, in an airtight container). Serve these at the end of an evening of good food and talking rubbish and you’ll not go wrong.


Quantity Ingredient
275ml whole milk
75ml baileys irish cream liqueur
4 large egg yolks
75g caster sugar
2 1/2 tablespoons cornflour
1 quantity see method for ingredients
200ml double cream
100g dark chocolate, (70 per cent cocoa solids)

Tool kit

Quantity Ingredient
stand mixer fitted with paddle attachment, (for the choux)
large piping bags
2 baking sheets or trays
electric whisk
long-nosed nozzle


  1. Start by making the custard filling. Pour the milk into a saucepan with the Baileys and set over a medium heat. Bring to a simmer, then take off the heat and leave to infuse for 10 minutes.
  2. Meanwhile, put the egg yolks, caster sugar and cornflour in a heatproof bowl and whisk them together.
  3. Once the milk has infused, pour it into the egg mixture, whisking constantly, then pour it back into the saucepan and set over a low heat. Stir constantly, using a silicone spatula, until the custard thickens, then quickly scrape into a clean bowl, lay cling film on the surface to stop a skin forming, and put in the fridge to cool.
  4. Scoop the choux pastry into a large piping bag and cut a 1 cm hole in the end of the bag. Pipe and bake 36 profiteroles.
  5. Once cooked, set on a wire rack. Use a skewer to poke a hole in the bottom of each, about 5 mm across, to allow steam to escape.
  6. Whip the double cream with an electric whisk until it achieves soft peaks. Take the cooled Baileys custard out of the fridge and fold in the whipped cream, a couple of tablespoons at a time. Load into a piping bag fitted with a long-nosed nozzle and pipe into each profiterole.
  7. To make the chocolate topping, roughly chop half the chocolate and put in a heatproof bowl over a pan half-full of water (do not let the bowl touch the water). Set over a medium heat and melt the chocolate. Meanwhile, finely chop the remaining chocolate. Once the chocolate in the bowl has melted, immediately take off the heat. Dry the bottom of the bowl and stir in half the finely chopped chocolate. This should take about 1 minute to melt in. If it melts in faster than that, let the chocolate stand for 5 minutes to cool off before adding the remaining chopped chocolate. This will temper the chocolate.
  8. Dip the top of each profiterole in chocolate and allow it to set before serving to your very happy friends.


  • This recipe has a level 1 (beginner) difficulty.


  • Baileys custard should be part of your repertoire if for no other reason than because it’s delicious and easy. If you fancy other flavours, you can infuse custards with orange or star anise. Whatever you fill profiteroles with, I can heartily recommend dipping them in chocolate, as above, or caramel, or salted caramel. If you’re feeling fun, roll them in popping candy or crushed nuts after they’ve been dipped. Just make sure you’ve stashed a few in the kitchen for when everybody has gone home.
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