How to make chocolate cream puffs- 4 Mins or Less Recipes

How to make cream puffs. These cream puffs have a Bailey's white chocolate cream filling with a dark chocolate ganache top. Chopped pistachios add a crunch and nice colour.

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Recipe:

Dough:
1/2 cup water
1 tsp sugar
4 tablespoons unsalted butter
pinch salt
1/2 cup flour
2 eggs
pistachios (optional)

Baileys cream:
2 tablespoons white sugar
2 egg whites
3 ounces white chocolate, coarsely chopped
3 tablespoons Irish Cream Liqueur
½ cup heavy cream

Chocolate ganache:
4 ounces dark chocolate (I used 70%)
4 ounces heavy cream

Directions:
Add water, sugar, butter, and salt to a pot over medium heat.
When the mixture is beginning to form bubbles, turn off the heat and stir in the flour.

Once combined, let cool for 10 minutes before beating in the eggs one at a time.

Transfer to a piping bag and pipe balls about 1 inch in diameter.
Bake for 20 mins at 425 degrees. Once done, turn off the oven and let the shells cool in the oven with the door open.

Add the egg whites to your mixing bowl and beat until foamy. Add the sugar and beat until stiff peaks form.

In a microwave safe bowl melt the white chocolate and Baileys and stir to mix evenly.

In another bowl whisk the heavy cream until stiff peaks form.
Combine the egg whites and sugar, heavy cream, and melted chocolate/Baileys and fold to combine. Once mixed transfer to a piping bag.

Once the cream puffs are cool cut off the top 1/3. Pipe in some chocolate ganache, then cream, then put the top back on and top with more chocolate ganache and pistachios. Refrigerate for 1 hour for best results.

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