3 July 2018

Baileys Profiteroles

Sam Taylor

Baileys Profiteroles | Fudge cake | Pistachio Praline | Sorrel

The Village Maid recipe with images using nurtured in norfolk’s micro cress, edible flowers, edible leaves, herbs, sea veg, pea shoots and micro/baby veg.


Choux pastry:

Bring to the boil the water and butter.

Add the sifted flour, salt and sugar and mix with wooden spoon until the mix pulls away from the side of the pan.

Place in a mixer and whisk.

Add the eggs one by one and keep mixing till thick and glossy,

Put into piping bag with a round nozzle, pipe onto a greased baking tray,

Bake at 180c until golden.

When out of the oven pin prick the bottoms to release any steam place on a wire rack to cool.


Baileys crème pâtisserie/diplomat:

Bring to the boil milk and then add the baileys.

Beat the yolks, sugar, flour and cornflour.

Add 1/2 milk to the egg mix and whisk till combined.

Add it back to the pan and bring to the boil mixing constantly till thickened.

Leave to cool covered with cling film so it doesn’t form a skin.

To make the crème diplomat, whip double cream to stiff peak. And fold into cooled crème pat mix.


Pistachio praline:

Make caramel with sugar and water.

Add pistachios and stir till coated.

Pour onto a lined baking tray and leave to cool.

Smash with a rolling pin and serve


Fudge sauce:

Bring to the boil milk, cream, sugar, butter, vanilla.

Pour over chocolate and whisk till smooth and silky.

That’s the profiteroles one too.


  • Choux Pastry
  • Water
  • Plain Flour
  • Sugar
  • Salt
  • Unsalted Butter
  • Eggs
  • Baileys Créme Patisserie/Diplomat
  • Milk
  • Baileys
  • Caster Sugar
  • Egg Yolks
  • Plain Flour
  • Cornflour
  • Double Cream
  • Pistachio Praline
  • Pistachios
  • Sugar
  • Water
  • Fudge Sauce
  • Double Cream
  • Milk
  • Sugar
  • Butter
  • Vanilla Pod
  • Dark Chocolate