Divinely delicious recipe for Eclairs filled with Baileys

Say wine, snacks or haute cuisine and the gourmands at online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our cheffies serve you: Divinely delicious recipe for Eclairs filled with Baileys.

Are you still looking for a delicious but especially easy dessert to finish off the upcoming Christmas dinner? Then try these eclairs filled with Baileys Espresso Cream. Success guaranteed!

Ingredients:

For the choux pastry

• 50 g butter
• 200 ml water
• 50 ml Baileys Espresso Crème
• 1 pinch of salt
• 1 tablespoon sugar
• 150 g all-purpose flour (type 405)
• 4 eggs (size M)

For the cream

• 400 g whipped cream (30% fat)
• 1 packet of vanilla sugar
• 80 ml Baileys Espresso Crème
• 2 teaspoons instant espresso powder

For the glaze

• 100 g powdered sugar
• 1 teaspoon instant espresso powder
• 10 ml Baileys Espresso Crème
• 30 g hazelnuts

How to make eclairs filled with Baileys Espresso cream 

• In a pan, bring butter, water, and Baileys to a boil. Add salt, sugar, and flour. Quickly mix with a wooden spoon and remove from heat. Once the mixture is smooth, return the pan to the heat and let it cook on low for about 3 minutes. A thin layer of dough will form on the bottom of the pan. Once the dough pulls away from the bottom, transfer it to a bowl and let it cool for about 5 minutes. Add eggs to the dough and knead with the dough hooks of the hand mixer.
• Preheat the oven (convection: 175 °C). Fill a small roasting pan 2/3 full with water and place it on the lowest rack in the oven. Pipe the choux pastry onto two baking sheets lined with parchment paper, making mounds about 3 to 5 centimeters long. Bake one after the other for about 30 minutes on the middle rack until golden brown. Do not open the oven door during baking, as this will cause the choux pastry to collapse. Once baking time is up, remove from the oven and let cool.
• For the cream, whip the whipped cream and vanilla sugar with the whisk of the hand mixer until stiff. In a small bowl, mix the Baileys and espresso powder until the powder is dissolved, then briefly fold into the cream. Pour the cream into a piping bag fitted with a fine star-shaped nozzle (ø about 4 millimeters).
• Cut the eclairs in half lengthwise. Pipe dots of cream onto the bottom half, cover with the top half, and gently press down.
• For the glaze, mix powdered sugar, espresso powder, and Baileys until a thick glaze forms and spread it over the eclairs. Keep cold until serving. Coarsely chop the hazelnuts, sprinkle them over the eclairs, and serve.

Tip: Want to make caramelized hazelnuts yourself? Caramelize 50 g of sugar and 1 tablespoon of honey in a pan, add the hazelnuts, and stir. Let the hazelnuts cool on parchment paper.