Irish Coffee Profiteroles

**Irish Coffee Profiteroles**

*A Decadent Twist on a Classic French Pastry with the Bold Flavors of Irish Cream and Espresso*

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### Introduction

Profiteroles, also known as cream puffs, are a classic French pastry consisting of light and airy choux pastry filled with cream and typically drizzled with chocolate. This elevated version takes inspiration from the iconic Irish coffee—a comforting blend of hot coffee, Irish whiskey, and cream—infusing the dessert with bold, warming flavors.

**Irish Coffee Profiteroles** are filled with a silky Irish cream pastry cream, topped with a rich espresso chocolate ganache, and finished with a dollop of lightly whipped cream. Each bite offers a harmonious blend of texture: the crisp pastry shell, creamy interior, and smooth ganache. Whether you're hosting a dinner party or simply treating yourself, these profiteroles offer a delightful fusion of French technique and Irish spirit.

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### Ingredients

#### **For the Choux Pastry**

* ½ cup (1 stick) unsalted butter

* 1 cup water

* ½ tsp salt

* 1 tbsp granulated sugar

* 1 cup all-purpose flour

* 4 large eggs

#### **For the Irish Cream Pastry Cream**

* 2 cups whole milk

* ½ cup granulated sugar

* 4 large egg yolks

* ¼ cup cornstarch

* 2 tbsp unsalted butter

* ¼ cup Irish cream liqueur (such as Baileys)

* 1 tsp vanilla extract

* Pinch of salt

#### **For the Espresso Chocolate Ganache**

* ½ cup heavy cream

* 1 tsp instant espresso powder

* 4 oz dark chocolate, chopped (60-70% cocoa preferred)

* 1 tbsp unsalted butter (optional for shine)

#### **For the Whipped Cream Topping (Optional)**

* ½ cup heavy whipping cream

* 1 tbsp powdered sugar

* 1 tsp Irish whiskey (optional)

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### Instructions

#### **Step 1: Make the Choux Pastry**

1. Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.

2. In a medium saucepan, combine butter, water, salt, and sugar. Bring to a boil over medium heat.

3. Add the flour all at once and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan (about 1–2 minutes).

4. Transfer the dough to a mixing bowl and let cool for 5 minutes.

5. Beat in eggs one at a time, mixing thoroughly between each addition. The dough should be smooth, glossy, and pipeable.

6. Transfer dough to a piping bag fitted with a large round tip (or use a spoon). Pipe 1½-inch mounds onto the baking sheet, spacing them about 2 inches apart.

7. Lightly dampen your finger with water and smooth the tops to prevent burning.

8. Bake for 20 minutes, then reduce the oven temperature to 350°F (175°C) and bake an additional 10–15 minutes, or until golden brown and firm.

9. Turn off the oven, crack the door, and let them sit for 10 minutes to dry out. Remove and cool completely.

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#### **Step 2: Make the Irish Cream Pastry Cream**

1. In a medium saucepan, heat the milk over medium heat until steaming but not boiling.

2. In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and salt until pale and creamy.

3. Gradually pour the hot milk into the egg mixture, whisking constantly to temper the eggs.

4. Return the mixture to the saucepan and cook over medium heat, whisking constantly until it thickens and bubbles (about 5–6 minutes).

5. Remove from heat and stir in the butter, Irish cream liqueur, and vanilla extract.

6. Transfer the pastry cream to a bowl, cover with plastic wrap (pressing it directly onto the surface), and chill for at least 2 hours.

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#### **Step 3: Make the Espresso Chocolate Ganache**

1. Heat the heavy cream in a small saucepan over medium heat until just about to boil.

2. Remove from heat and stir in espresso powder.

3. Pour the hot cream over the chopped chocolate in a heatproof bowl. Let sit for 2 minutes.

4. Stir until smooth and glossy. Add butter if desired for extra shine.

5. Let the ganache cool slightly before using—it should be pourable but not hot.

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#### **Step 4: Assemble the Profiteroles**

1. Once the choux puffs are cool and the pastry cream is chilled, transfer the pastry cream to a piping bag fitted with a small tip.

2. Poke a small hole in the bottom or side of each puff and fill with pastry cream until slightly heavy.

3. Arrange filled profiteroles on a serving tray.

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#### **Step 5: Top with Ganache and Whipped Cream**

1. Spoon or drizzle the espresso chocolate ganache over each profiterole.

2. Whip the cream with powdered sugar and Irish whiskey (if using) to soft peaks.

3. Pipe or dollop a swirl of whipped cream on top of each profiterole.

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### Serving & Storage Tips

* Serve the profiteroles slightly chilled or at room temperature.

* Best enjoyed the same day they are assembled, but components can be made a day ahead.

* Store filled profiteroles in the fridge for up to 2 days, but wait to top with ganache and cream until just before serving.

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### Final Thoughts

**Irish Coffee Profiteroles** blend the comfort of a beloved beverage with the elegance of French pastry. The rich cream filling, light choux shell, and deep coffee-chocolate topping create an irresistible dessert that feels both nostalgic and refined. With careful preparation, this showstopping treat is absolutely achievable—even for the home baker.

Would you like a printable recipe card or suggestions for plating and presentation?