Baileys Profiterole Stack

A recipe that simply had to be invented! Take a little time to create a dessert that will draw oohs and aahs from your guests…

Preparation Time: 35min
Cooking Time: 25min
Makes: 36 profiteroles


  • 100g butter, cut into 1cm cubes
  • 250g water
  • 140g plain flour
  • 4 eggs
  • 600ml double cream
  • 200ml Baileys, split into two batches of 100ml
  • 200g dark chocolate


  • Saucepan
  • Wooden spoon
  • Large mixing bowl
  • Electric hand whisk
  • Piping bag
  • 2 x lined baking trays
  • Serrated knife
  • Spoon

To Make:

  1. Preheat the oven to 180°C (fan).
  2. Put the butter and water into the saucepan and heat over a medium heat until the butter melts and it comes to a boil (around 1min). Turn off the heat and add in the flour, beating with the wooden spoon until a soft dough is formed.
  3. Turn the heat back up to medium and cook out the flour for 3-4min, stirring constantly, before transferring to the large mixing bowl and leaving to cool slightly.
  4. Using the electric hand whisk, add the eggs one by one, ensuring you thoroughly incorporate each one until a smooth glossy paste is formed.  Transfer the paste into the piping bag and cut off the end to create a 1.5cm opening.
  5. Pipe 18 small mounds onto each tray and bake for 20min until risen and golden brown. Leave to cool completely.
  6. To make the cream filling, pour the double cream and 100ml of Baileys into the cleaned large mixing bowl and whisk until thick.
  7. Once cool, cut each profiterole in half and spoon the cream into each one, being careful not to overfill.
  8. Heat the other 100ml of Baileys in the saucepan until just simmering, then remove from the heat and add in the dark chocolate, stirring continuously until you have a smooth glossy ganache.
  9. Stack the profiteroles in a pyramid style on a serving plate, spooning the chocolate ganache over each layer to help them stick. Drizzle any remaining ganache over the completed stack and serve.


  • Cutting the butter into cubes means the water doesn’t evaporate before the butter is melted, so your mix is the right consistency.
  • When you’ve beaten in your eggs, the mix should droop into a V-shape off the wooden spoon – that’s when it’s ready to pipe.
  • To fill your piping bag, put it into a pint glass and pull the opening down over the sides of the glass–that way you can put the mixture into the bottom of the bag.

Recipe from the Easy Peasy Baking campaign, launched by UK Flour Millers, making baking simple. Find more Easy Peasy Baking recipes and information over on the Fab Flour website or on social: @fab_flour on Instagram, @fabflour on Facebook and Twitter