Melt a stick of butter with water, a pinch of salt, and a touch of sugar. When it just starts to boil, dump in all the flour at once and stir like crazy.
Soon enough your dough will form a ball and pull away from the sides of the pan. Off the heat and stir more to cool down the mixture. There’s a lot of stirring in pâte à choux, but the arm workout is worth it. Cream puffs and buff arms – a winning combination.
Add your eggs one at a time, each time stirring until smooth before adding the next egg.
Your dough will get slippery and clumpy looking when you first add the egg. Don’t sweat it. Just keep stirring.
It will smooth out. Trust me.
Add your Irish spirit and transfer the dough to a piping bag fitted with a round tip.
Now here’s the fun part. Pipe out your puffs into the shape of a Hershey Kiss (or gnome hat).
Wet your fingers and tap down the tips of the cream puffs so they don’t burn when you bake them up. And into the oven they go!
Meanwhile, whip up your Irish Cream Cream into soft, billowy mounds that you want to ski in. Transfer to a piping bag and keep chilled in the fridge.
When the puffs are done, take the tip of a paring knife and make a little hole in the bottom. Fill those puffs with creamy goodness. And just wait for those sassy leprechauns to shower you with gold.
Irish Cream Cream Puffs
A St. Paddy’s Day treat fit for a classy leprechaun. Green for good luck. Stuffed with Irish Cream Cream for deliciousness.
Prep Time: 30 minutes
Cook Time: 35 minutes
Cooling and Assembly Time: 30 minutes
Total Time: 1 hour 35 minutes
Yield: about 36 cream puffs
1/2 cup (4 ounces) butter
1 cup water
1 pinch salt
1 teaspoon sugar
1 cup flour
15 drops green food coloring
2 cups heavy whipping cream
1/4 cup powdered sugar, sifted
1/4 cup Irish Cream liqueur