Celebrate Saint Patrick’s Day by making coffee profiteroles with chocolate sauce using classic Irish “boozy” ingredients to make ordinary cream puffs a little more attractive.
With Saint Patrick’s Day celebrations coming up soon, I decided to take a classic profiterole recipe and add some Irish (alcohol) ingredients to make ordinary cream puffs a little more exciting and festive. I would test the limits of Irish cream with whiskey!
You’ll get in the spirit (no pun intended) with my Irish coffee profiteroles with chocolate whiskey sauce recipe. Now before you continue any further, please remember to eat these tasty desserts responsibly. Enjoy!
Pâte à Choux is what I consider the “mother” dough of pastries. The dough is extremely versatile and can be used to make some of the most adored pastries around the world.
Pâte à Choux can be baked, poached or fried to create various kinds of decadent cakes. Luscious cream puffs, custard filled and chocolate laden éclairs, Paris-breast made to look like bicycle wheels, a pyramid of small custard-filled puffs for croquembouche, beignets are just a few.
One of my personal favorites, however, is cinnamon and sugar coated churros. All of these delectable pastries start from pâte à Choux paste.
The crisp golden brown hollow puffs are filled with a light and silky cream that is flavored with a hint of Irish Cream liquor and coffee.
To make the dessert even more irresistible, the cream puffs are dipped then drizzled with a chocolate whiskey ganache sauce. I adapted the base for this chocolate sauce recipe from Florida’s pastry chef extraordinaire Hedy Goldsmith’s decadent cookbook, Baking Out Loud: Fun Desserts with Big Flavors.
If you love childhood desserts, Hedy adds her whimsical spin to her enticing recipes. I adjusted to few ingredients for this recipe to incorporate the whiskey and accommodate the ingredients I had on hand. The flavor of the sauce was rich and intense, also perfect for drizzling and creating designs!
I couldn’t help but make a smooth and creamy coffee crème anglaise custard sauce enhance the flavors in the filling. To create the chocolate pattern, I placed the sauce in a squeeze bottle and carefully created 5-6 horizontal lines across the coffee creme. Then used a toothpick to drag vertically down or up the chocolate stripes to create the design.
Profiteroles are best when they are assembled and eaten right away! Your guests will be sure to drool when they see you drizzle the chocolate whiskey ganache sauce over these heavenly cream filled puffs. For a complete Irish feast, try my Irish soda bread recipe and baked honey mustard corned beef!
TIP#2- The profiterole baking process requires going from very high temps, to incrementally decreasing the temperature over time. This allows the dough to rise properly, set into shape, then dry out without burning. The end product should be light in weight and have a slightly crisp golden exterior. Try your best not to open the oven door constantly! If too much heat escapes at the beginning of the baking process when the profiteroles are just rising, they will deflate if they haven’t set. This unfortunately can’t be fixed. Patience and attention are key!