Baileys and Cream Eclairs

3.16.18

I’m not big on holiday posts, I usually bake when it suits me.  But I decided to get into the spirit of St. Patrick’s Day with some Baileys eclairs.  It’s my own personal way to celebrate without having to venture out into the concrete wildness of New York City.  This holiday is an idiot magnet for the most amateur of drinkers.  Manhattan is a shitshow during this holiday, so I plan to enjoy my coffee in the morning (with Baileys), make a cake for my friends birthday, and then head to said birthday party and eat more pizza than any human should…..and have a whiskey.  

The pastry cream doesn’t change color after adding the Baileys, but WOO HOO it definitely tastes like it!! These eclairs are topped with a creamy marshmallow like frosting for a sinful boozey bite. They were perfect to practice my piping, and torching the frosting was a perfect way to channel my inner rage.

 

Am I ready for it to stop snowing, IN MARCH?! Yes, I’d like to think so. Until then…..where’s the rest of that bottle of Baileys??

Baileys & Cream Eclairs

Ingredients

For the Pastry Cream

• 3 cups whole milk
• 1 cup sugar
• 1/2 cup flour
• 1/2 tsp salt
• 3 Tbsp cornstarch
• 6 egg yolks
• 4 Tbsp butter
• 2-3 Tbsp Baileys Irish Cream*

For the Eclairs

• 1 cup water
• 1/2 cup unsalted butter, sliced
• 1 cup flour
• pinch of salt
• 4 eggs

For the Cream Frosting

• 3 egg whites
• 1/2 cup sugar
• pinch of cream of tartar

Instructions

For the Pastry Cream

• In a medium bowl, whisk together sugar, flour, cornstarch and salt, whisk in egg yolks until they combine to make a thick paste
• In a medium saucepan over medium-high heat, heat milk so a few whips of steam begin to come off it
• Pour a small amount of the hot milk over the egg mixture and whisk vigorously to avoid cooking the eggs, then slowly stream the remainder of the milk into the egg mixture, whisking the whole time
• Pour the mixture back into the saucepan and over medium heat bring to a boil, whisking all the while, until it thickens
• Once one or two bubbles come to the surface like lava, remove from heat and allow to cool for 1-2 minutes
• Fold in Baileys, the add in butter in small pieces one at a time, stirring in until fully melted
• Press through a sieve into a bowl, covering with plastic wrap directly onto the top
• Chill in the fridge until fully cooled and ready to use

For the Eclairs

• Preheat oven to 400 and line two baking sheets with parchment or Silpats
• In a small bowl mix together flour and salt, set aside
• In a medium saucepan add in water and butter, allowing to melt and boil over medium heat
• Carefully add flour mixture to boiling pot and stir with a wooden spoon until dough forms
• Once combined, remove from heat and place in bowl of stand up mixture
• Beat on medium speed with paddle attachment until bowl is cool to the touch
• Add in eggs one at a time until combined
• Spoon dough into piping bag with a generous portion of the tip cut off
• Carefully pipe lines of dough, giving an 1″ in between to allow room to puff up and expand
• If small tips stay at the end of the line, wet your finger and carefully press it down
• Bake for 20 minutes, then reduce heat to 325 and bake an additional 10-12 minutes, or until golden brown
• Allow to cool fully before filling

For the Frosting

• Bring a large pot, filled with about 1-2″ of water to a simmer
• In the bowl of your stand up mixer, whisk together all your frosting ingredients
• Place bowl over simmering water and whisk constantly, until sugar is dissolved and egg whites reach around 120 degrees
• Remove bowl from water and with a whisk attachment on your mixer, beat about 5 minutes until firm peaks form
• Place cream frosting into piping bag with decorating tip of your choosing

To Assemble

• Poke three small holes in the bottom of each eclair
• Pour chilled pastry cream into piping bag with small metal round tip
• Carefully pipe filling into each hole until it begins to come out of the other holes
• Pipe cream frosting on top of eclairs and torch if desired

P.S.

*If you have to go to work after eating these eclairs feel free to use less Baileys