To Make The Choux Bun:
125ml Semi-Skimmed Milk
100g Unsalted Butter, diced
½ tsp Salt
1 tsp Caster Sugar
150g Plain Flour
4 Medium Eggs (200g)
To Make The Baileys and Peanut Butter Cream:
500ml Semi-Skimmed Milk
50ml Baileys Original Irish Cream (0.9 units)
100g Smooth Peanut Butter
5 Medium Egg Yolks
50g Plain Flour
125g Caster Sugar
75ml Double Cream
50g Milk Chocolate or Chocolate buttons
Utensils you will need:
Piping Bag (can be made with greaseproof paper)
Small cookie cutter (or as an alternative use a milk top)
To Make Choux mixture:
Combine the milk, 125ml water, butter, salt and sugar in a saucepan and set over a low heat. Bring to the boil and ensure that the butter is completely melted.
Take the pan off the heat and add the flour stirring with a wooden spoon until the flour is completely combined.
Return the pan to a medium heat for about 1 minute, stirring constantly, until the Choux mixture starts to come away from the edges.
Add the eggs one by one, beating with the wooden spoon. Once they are all incorporated into the mixture, it should be smooth and shiny and thick enough to pipe.
Pipe small mounds (about the size of a two pound coin) in staggered rows on a baking sheet lined with greaseproof paper, using a bag fitted with a 1/2cm nozzle. Brush with eggwash and lightly mark the tops with the back of a spoon.
Bake at 200ºC/Gas 6 for 15-20 minutes until crisp, but still soft inside.
To Make Baileys and Peanut Butter Cream:
To make the cream, bring the milk, Baileys and peanut butter to a boil stirring occasionally to dissolve the peanut butter.
Whisk the yolks in a separate bowl and add in the sugar. Whisk well to ensure the sugar is well combined.
Add the flour and stir ensuring there are no lumps. When the milk comes to a rolling boil, add a third of the milk to the egg yolk mix and whisk. Pour this mixture back into the pan and stir vigorously with a wooden spoon until the mixture thickens and comes to a boil. As soon as this happens remove from the heat and pour the cream in to a clean bowl. Cling film the surface and allow to cool in the fridge.
Cut the tops off the choux buns and pipe in the peanut butter and Bailey cream.
Whip 75ml double cream, place in piping bag and pipe a swirl on top of the filled choux using a 1cm fluted piping nozzle.
Melt some milk chocolate in the microwave. Spread onto a sheet of greaseproof paper. Just before is solidifies cut 2cm circles using a cookie cutter (or milk lid). Place the sheet in the fridge for 10 minutes. Remove and lift off the circle and place on top of the choux bun (alternatively if you’re short for time you could buy chocolate buttons as a substitute or simply grate some chocolate over the top).
As an added extra, place a raspberry on top of the chocolate disc to finish - et voila!
Recipe thanks to Poppy Smadja