3hrs plus chilling time - Serves 12
· 150g plain flour
· 125g whole milk
· 125g water
· 1tbsp caster sugar
· 2 generous pinches of salt
· 110g unsalted butter, cut into small pieces
· 250g eggs beaten (5 medium eggs).
· 135g whole milk
· 235g Baileys original
· 85g caster sugar
· 90g egg yolk
· 30g corn flour
· 450ml double cream
WHITE CHOCOLATE SAUCE
· Double cream 150g
· White chocolate 250g
Bag of Maltesers
Pink, green and blue edible glitter or metallic lustre dust
1 x jar salted caramel sauce
For the pastry cream. Place the egg yolks in a bowl with the sugar and corn flour whisking until combined. In a medium sauce pan pour in the milk and baileys and bring to a simmer. Pour over the eggs and sugar stirring until combined, pass through a fine sieve. Pour mixture into the pan and cook on a low heat for 3 - 5 minutes continuously whisk the pastry cream. Remove from heat and transfer to a bowl, directly place cling film on top of the pastry cream and chill in the fridge.
For the choux. Sift the flour. In a large pan put the water, milk, sugar, butter and salt. Bring to the simmer, lower the heat, add in the flour and beat it in with a wooden spoon until the mixture forms a smooth dough. Cook for a minute until the paste comes together and comes away from the pan. Allow to cool for 10 minutes. Beat in the eggs a little at a time, stir vigorously until completely combined, the dough should appear smooth, glossy and hold its form. Remember you may not need to use all of the egg so do the V test before adding the full 250g. The dough should drop reluctantly from the spoon in the shape of a V.
Pre heat the oven to 200C/fan180C/gas 6. Spoon the choux pastry into a piping bag fitted with a 12mm round nozzle, line two baking trays with baking parchment sticking down with a small amount of dough in each corner. Pipe 36 - 15mm round balls, leaving a space between each one. Gently smooth down dough with a pastry brush dipped in a little water to get rid of the peaks. Place the tray or trays in the oven and bake for 25 minutes then reduce temperature to 160C/fan140C and dry out for a further 10 minutes. Place on a wire rack to cool.
For the sauce. Break chocolate into small pieces. In a saucepan bring the cream to the simmer reduce to a low heat and then add the chocolate, stir until melted. Take off the heat and allow to cool.
Assembling the tower. Once the profiteroles are cool. With a skewer poke holes in the bottom of each bun. Next pour the double cream into a bowl and whisk to soft peaks with an electric mixer. Take the cool pastry cream from the fridge place in a bowl and stir until smooth. Fold through a third of the cream, once combined fold in the remaining cream. Place a smaller round piping nozzle in Spoon into a piping bag a cut a small hole in the bottom.
To assemble. Make a tower of profiteroles on a serving plate, drizzle with the white chocolate sauce and the caramel sauce as you are building the tower. Chill the tower for 10 minutes. Place Maltesers in a bowl lightly coat with spray oil, in a separate bowl add some glitter and then evenly coat Maltesers. Next decorate the profiterole tower and then serve the dessert.