Larry’s at Home – Simple, indulgent & perfect for a festive treat
Profiteroles are one of those desserts that look impressive but are surprisingly easy when you know the steps. At Larry’s, you’ll sometimes find these on our menu, but today, we’re showing you how to make them at home.
Light choux pastry, filled with Bailey’s whipped cream and dipped in silky chocolate ganache… what’s not to love?
Let’s get into it.
Recipe: Bailey’s Cream Profiteroles with Chocolate Ganache
Serves: 4
Skill level: Easy
Prep time: 20 minutes
Cook time: 20 / 30 minutes
Ingredients
For the choux pastry
Butter
Sugar
Water
Sifted flour
4 Eggs
For the filling
Fresh whipping cream
Baileys, to taste (optional)
For the ganache
Chocolate, melted
Method
1. Make the Choux Pastry
Start by gently melting butter, sugar, and water together in a pan. Once melted, add the sifted flour and stir continuously. This is the tough part – you’ll need to stir it for a full five minutes, and yes, your arms will feel it!
When the five minutes are up, transfer the roux-like mixture into a mixer and add in four eggs. Mix until smooth and glossy, then spoon your choux into a piping bag.
2. Pipe the Profiteroles
Pipe small, neat dome shapes onto a baking tray. These will puff beautifully in the oven.
Bake until golden, then immediately poke a small hole in each one to release steam – this stops the pastries collapsing.
Let them cool fully, then poke a little hole underneath each one, ready for filling.
3. Prepare the Bailey’s Cream
Whip your cream until soft peaks form, then fold in Bailey’s to taste.
Spoon this mixture into a piping bag.
This is the good stuff — rich, creamy, and festive.
4. Fill the Profiteroles
Insert the piping bag into the bottom of each profiterole and gently fill until the cream begins to poke out. That’s when you know they’re perfectly full.
5. Make the Chocolate Ganache
Melt your chocolate until smooth. You don’t need anything fancy here – just a quick, silky ganache.
Dip the tops of each profiterole into the warm chocolate, place them on a tray, and allow them to set.
6. Serve & Enjoy
Once the chocolate has set, your profiteroles are ready to stack, drizzle, or devour straight off the tray.
Crisp shells, Baileys-spiked cream, glossy chocolate – the perfect Larry’s-style dessert at home.