| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Irish | 4 | Servings | |
INGREDIENTS
| 7 1/2 | Floz milk or water | |
| 3 | oz | Unsalted butter |
| 3 3/4 | g | Plain flour, sifted |
| 3 | Eggs | |
| 1 | Pinches salt | |
| 1/2 | pt | Double cream |
| 1 | T | Irish whisky liqueur |
| 8 | oz | White chocolate, melted |
| 4 | oz | Icing sugar |
| 2 | T | Very strong black coffee |
| 1 | T | Irish whisky liqueur |
INSTRUCTIONS
Profiteroles: Place the water and butter into a pan and heat once butter has melted, bring to the boil. Add the flour and stir thoroughly until lump free and the mixture leaves the side of the saucepan. Leave to cool, beat in the eggs one by one, until dropping consistency. Beat in the salt. Place into a bag and pipe. Cook at 200C/400F/gas 6 for around 20 minutes (depending on shape and size). Filling: Whisk the whisky liqueur with the cream until it forms a peak. Place into a clean piping bag and fill the chilled choux paste. Mix the chocolate and icing sugar together. Mix the coffee and whisky liqueur together and add to the chocolate. Leave to melt and stir thoroughly. Coat over the profiteroles. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 210
Calories From Fat: 184
Total Fat: 20.8g
Cholesterol: 185.2mg
Sodium: 144.3mg
Potassium: 58.2mg
Carbohydrates: 1g
Fiber: <1g
Sugar: <1g
Protein: 5g