Baileys Profiteroles Tower

Ingredients

Method

1. 1
   Choux Pastry

   Pre-heat the oven to 200C.

2. 2
   Choux Pastry

   Mix Dawn Foods Choux Pastry Mix with 750 g water on a paddle mix, for 1 minute on a slow speed and 7-8 minutes on a medium speed.

3. 3
   Choux Pastry

   Put the pastry mix into a piping bag with a large round nozzle and pipe onto a baking tray lined with greaseproof paper.

4. 4
   Choux Pastry

   Next, use your fingertip to egg wash the tops of the choux pastry.

5. 5
   Choux Pastry

   Bake for 30 minutes.

6. 6
   Filling

   Whip 250 g of double cream.

7. 7
   Filling

   Mix 50 g of Dawn Neutral Fond with 50 g of Baileys until fully incorporated, fold into whipped cream.

8. 8
   Filling

   Spoon Dawn's caramel along the edge of a piping bag with a round nozzle, before filling with the Baileys cream mix.

9. 9
   Assembly

   Once the choux has cooled, make a hole in the bottom of the choux using a sharp knife.

10. 10
    Assembly

    Pipe the caramel and cream into the choux.

11. 11
    Assembly

    Warm the Dawn San Felipe dark chocolate in the microwave before dipping the top of the choux and leaving to dry.

12. 12
    Assembly

    Stack the profiteroles with 5 at the bottom, 4 on the next row, then 3, 2 and 1 on top.

13. 13
    Assembly

    If needed, use the caramel sauce to stick the profiteroles together.

14. 14
    Assembly

    Weigh the sugar and add it into a pan, then add water until just wet.

15. 15
    Assembly

    Heat the sugar until golden brown, allow to cool slightly and thicken.

16. 16
    Assembly

    Using a spoon, whirl the melted sugar around the choux tower to hold it tight.