Baileys Cream Puffs


  • 1 cup water
  • 6 tablespoons salted butter
  • 1 1/4 cups all-purpose flour
  • 5 large eggs
  • 1 cup heavy whipping cream
  • 3 tablespoons Baileys Irish cream
  • 4 tablespoons granulated sugar
  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  • Over medium heat, cook water and butter until boiling. Remove from the heat, add flour and whisk until well blended. Return to the heat and continue whisking vigorously until the dough is pulling from the sides of the pan and forms a ball. Transfer dough into a mixing bowl and cool down for about 5 minutes.
  • Using the mixer's lowest speed, add one egg at a time, mix until the dough is smooth and elastic. Transfer dough into a piping bag fitted with a round/flower tip. Pipe the dough onto the lined baking sheet, about 1 1/2 inches in diameter, 2 inches apart. Bake in the oven for 10 minutes, then reduce the temperature to 350 degrees F, continue baking for another 10 mints, or until the choux pastry turns golden brown. Remove from the oven and prick each one with a small sharp knife or a skewer to let out steam. Cool completely.
  • Place whipping cream, Baileys and sugar in a mixing bowl. Using a mixer, beat the cream until the cream becomes stiff. Transfer cream into a piping bag with small round tip. Make small slit on each of choux pastry, pipe some cream filling into each shell. 
*Makes about 24 cream puffs