Baileys Cream Puffs

Key Ingredient Notes

• Butter, water, and flour – these form the base of the choux pastry. Cook the butter and water mixture until it’s fully boiling before adding the flour, and cook the dough briefly after mixing so it dries out slightly. This step matters more than it looks like it does, since a dough that’s too wet is one of the most common reasons cream puffs collapse.
• Eggs – added one at a time so each one fully incorporates before the next goes in. Adding them all at once makes it harder for the dough to come together evenly.
• Heavy whipping cream – keep it cold, along with the mixing bowl, right up until you’re ready to whip it. Cold cream whips to stiff peaks much more reliably than cream that’s started to warm up.
• Baileys Irish Cream – used in both the whipped cream and the chocolate sauce. Feel free to adjust the amount slightly to taste in the whipped cream, but don’t add extra to the finished chocolate sauce once it’s made, or it can thin out.
• Hot fudge topping – this is the shortcut that makes the chocolate sauce quick. No need to make ganache from scratch.

How to Make Baileys Cream Puffs

1. Make the choux pastry base – Preheat the oven to 425°F and line a baking sheet with parchment paper. In a medium pot, bring the butter, sugar, and water to a full boil, stirring occasionally. Take it off the heat and stir in the flour with a wooden spoon until the dough comes together and pulls cleanly away from the sides of the pot.
2. Add the eggs – Whisk in the eggs one at a time, fully incorporating each one before adding the next, until the dough is smooth and glossy.
3. Pipe and bake – Transfer the dough to a piping bag and pipe rounds about 1½-2 inches wide, spaced about an inch apart so they have room to expand. Brush each one with the reserved egg wash. Bake at 425°F for 13-15 minutes, then lower the heat to 350°F and bake for another 10-12 minutes, until deeply golden brown. Avoid opening the oven door during baking, since the sudden temperature drop can cause the puffs to collapse.
4. Cool completely – Let the pastries cool all the way before filling them. Warm pastry will melt the whipped cream filling on contact.
5. Make the Baileys whipped cream – Beat cold heavy cream in a cold bowl, starting on low speed and gradually increasing to high. Slowly add the sugar, then the Baileys, and beat until stiff peaks form. Keep it refrigerated until ready to use.
6. Fill the puffs – Cut the cooled pastries in half and pipe the whipped cream into the bottom half of each one.
7. Make the chocolate sauce – Warm the hot fudge topping and whisk in the Baileys until fully combined. Let it cool before using so it doesn’t melt the whipped cream on contact.
8. Finish – Drizzle the cooled chocolate sauce over the filled cream puffs just before serving.

Storing Suggestions

• Unfilled shells, room temperature: store in an airtight container for up to a day.
• Unfilled shells, freezer: freeze for up to 2 months. Thaw and, if needed, re-crisp briefly in the oven before filling.
• Filled cream puffs: keep refrigerated and plan to eat within a day, since the pastry will soften over time.

Bailey’s Cream Puffs Recipe FAQs

More St. Patrick’s Day Recipes From Me

• Baileys Cookie Dough Truffles
• Irish Tea Cake
• Mint Chocolate Chip Cheesecake
• Baileys Cheesecake Doughnuts