"This super-easy sweet uses store-bought doughnut holes instead of homemade cream puffs. Stuff them with a Baileys-infused pastry cream, then wait for the compliments to roll in! PS – they taste really great frozen!"


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  • US
  • Metric
  • 1/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1/2 teaspoon instant espresso powder
  • 1 pinch salt
  • 1 large egg
  • 3/4 cup whole milk
  • 1/4 cup Baileys Original Irish Cream
  • 2 teaspoons Irish whiskey
  • 1 tablespoon butter
  • 36 doughnut holes, halved
  • 1/2 cup chopped bittersweet chocolate
  • 6 tablespoons Baileys Original Irish Cream
  • Confectioners’ sugar, for dusting
  • Directions

  • Prep
  • Cook
  • Ready In
    1. Set a fine-mesh strainer over a medium bowl. In a medium saucepan, whisk the granulated sugar, cornstarch, espresso, and salt. Whisk in the egg, then the milk and 1/4 cup Baileys. Bring to a boil over medium-high heat, whisking constantly, about 4 minutes. Boil 1 minute, whisking constantly. Remove from heat.
    2. Whisk in the whiskey and butter. Pour into the prepared strainer and, using a heat-proof silicone spatula, press on the custard to strain. Scrape down the bottom of the strainer into the custard. Press a sheet of plastic wrap directly on top of the custard. Refrigerate until cold, about 3 hours.
    3. Transfer the custard to a pastry bag or a resealable freezer bag. If using a freezer bag, snip off the tip of 1 corner. Pipe a large dollop of custard onto half of the doughnut holes; top with the remaining halves.
    4. In a small bowl, microwave the chocolate in 15-second bursts until melted and smooth, about 1 minute. Whisk in the remaining 6 tablespoons Baileys for the chocolate sauce. Divide the doughnuts among 8 plates. Drizzle with the chocolate sauce. Dust with confectioners' sugar.

    Nutrition Facts

    Per Serving: 104 calories;4.7 g fat;11.9 g carbohydrates;1.4 g protein;7 mg cholesterol;56 mg sodium.Full nutrition
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