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For the pastry:
For the ganache:
- Preheat the oven to 200˚C/180˚C fan/gas mark 6 and line a baking tray with parchment paper. Sift the flour into the centre of a separate sheet of parchment.
- Combine the butter and water in a saucepan and bring to a boil. Remove the pan from the heat. Lift the sheet of parchment paper and slide the flour into the pan. Stir briskly with a wooden spoon.
- Return the pan to the heat for two minutes, stirring continuously, until the mixture forms a soft ball and comes away easily from the sides from the pan.
- Remove from the heat and leave to cool slightly. Add the whole egg, stirring until completely incorporated and smooth. Gradually add the egg yolks, beating until well incorporated.
- Transfer the mixture to a piping bag with a large nozzle. Pipe small mounds onto the tray for the profiteroles.
- Bake for 35-40 minutes until puffed, golden and dry. Leave to cool completely.
- To half of the whipped cream, fold in the Baileys. To the other half, fold in the cooled espresso. The cream may need to be whipped again slightly. Fill two separate piping bags with the different creams.
- Poke a whole in the bottom of the choux buns. Snip a small hole in the corner of the piping bag and pipe the filling into the opening of the buns, alternating between the flavours.
- For the ganache, bring the cream and butter to a simmer in a saucepan. Pour over the chocolate and stir until fully melted. Stir until smooth.
- Dip the tops of the choux buns in the ganache; layer the choux buns onto a serving dish in a pyramid shape using the chocolate to stick them together. Place in the fridge until ready to serve.
Per Serving: 390kcals, 30.7g fat (19.1g saturated), 23.5g carbs (10g sugars), 5.3g protein, 1g fibre, 0.114g sodium.
Make it yours: Don’t feel like making the Croquembouche? Pipe the choux pastry into long fingers to make Baileys coffee éclairs instead.
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