Let me tell you about Moe, one of my mother’s BFFs from college. My mom went to college when I was in junior high and I remember many a day visiting the campus, watching the big screen tv while my mom was in class (which was forever tuned to MTV during the days of Madonna, Loverboy, Michael Jackson’s Thriller, etc.), wandering through the school bookstore and having “lunch with the girls” which almost always included her friend Maureen aka Moe.
Moe was always the epitome of chic. She looked like she walked off the pages of Vogue, was so knowledgeable about fashion and entertaining and, every time I see a Gucci or a Louis Vuitton, I automatically think of her and her keen eye for telling a real from a knock-off. In addition to the razor sharp fashionista instinct, Moe channeled her inner Julia Child like no other. Parties at her house were legendary and I often joke that it was through one of her parties that I first got “drunk” off of a cream puff. Yes, you heard me correctly – a cream puff – specifically her Bailey’s Irish Cream Puffs. I’m sure mixing that with her liquor-laced trifle didn’t help but you know – that taste memory of those perfect cream puffs has always stayed with me. However, how to make them baffled this gal – I was, after all, only in junior high and didn’t really get my “culinary wings” until I was in my 30s.
Thanks to Facebook, Moe and I recently reconnected and Moe was so sweet to share her recipe not only with me, but also gave the blessing to share it with you. So, guess what I’m making for St. Patrick’s Day – you guessed it – Moe’s Bailey’s Irish Cream Puffs. So, the next soiree you have and you want to look like a culinary rock star, make these. Oh – and make sure that no little leprechauns are trying to sneak off with a few more than they should. There is an age limit.
Thank you Moe!
Moe’s Bailey’s Irish Cream Puffs
Recipe courtesy of Maureen Kerkovich
For the Cream Puffs:
- 1/2 cup butter
- 1 cup water
- 1 cup flour
- 1/4 teaspoon salt
- 4 eggs
- In a medium saucepan heat water to boiling point.
- Melt butter in hot water.
- Add flour and salt all at once stir until mixture leaves sides of pan.
- Remove from heat.
- Add eggs one at a time beating thoroughly after each addition.
- Drop by spoonfuls on a greased cookie sheet or you can use a pastry bag with a large star tip this will make smaller puffs).
- Bake in preheated 400 degree oven 40-45 minutes.
- Remove from oven and cool on a rack. Makes 12 medium cream puffs.
- Fill cooled puffs with Bailey’s Cream Filling.
- Drizzle with Bailey’s Chocolate Sauce (see recipe) and Carmel Sauce (optional)
Bailey’s Cream Filling
- 2 packages (3 ½ – 3 ¾) Instant Vanilla Pudding
- 3 cups (1 pint) heavy cream
- 1 cup Bailey’s Irish Cream
- 1 cup milk
- In medium bowl, combine all ingredients.
- Beat 3-4 minutes or until mixture thickens.
- Fill Cream Puffs.
- Serve with Bailey’s Chocolate Sauce.
Bailey’s Chocolate Sauce
- ½ bag of Nestles Semi Sweet Chocolate Morsels.
- 1/2 cup of Bailey’s Irish Cream
Cover morsels with Bailey’s Cream and heat on stove till melted, drizzle over puffs.
Caramel Sauce (optional)
1 can Sweetened Condensed Milk
Put can of Sweetened Condensed Milk in saucepan cover with water and cook at a gentle simmer for 2 ½ hours. (Make sure that can is ALWAYS covered with water.) Turn heat off after 2.5 hours, let can cool in water.
When can is cooled to the point where you can handle it, open and drizzle Caramel Sauce over Bailey’s Cream Puffs.
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