Cream Puffs Recipe

Prepare the Dough

In a saucepan, combine water and butter over medium heat, stirring until the butter melts. Bring to a boil.

Add Flour and Salt

Remove from heat and quickly stir in flour and salt until the mixture forms a ball. Return to low heat for 1-2 minutes, stirring constantly.

Incorporate Eggs

Transfer the mixture to a mixing bowl. Allow to cool for a few minutes, then add eggs one at a time, mixing well after each addition until smooth.

Pipe the Dough

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Use a piping bag to pipe small mounds of dough onto the prepared baking sheet.

Bake

Bake for 20-25 minutes until puffed and golden. Turn off the oven and let them cool inside for 10 minutes.

Melt the Chocolate

In a heatproof bowl, melt the dark chocolate over a double boiler or in the microwave until smooth. Let it cool slightly.

Prepare Gelatin

In a small bowl, sprinkle gelatin over 2 tablespoons of water. Let it sit for about 5 minutes to bloom.

Whip the Cream

In a mixing bowl, whip heavy cream and sugar until soft peaks form.

Combine Ingredients

Stir the Baileys into the melted chocolate. Then, gently fold in the whipped cream until well combined. Finally, add the bloomed gelatin and fold gently.

Chill

Spoon the mousse into serving cups and refrigerate for at least 2 hours until set.

Prepare Gelatin

In a small bowl, sprinkle gelatin over 2 tablespoons of water. Let it sit for about 5 minutes to bloom.

Whip the Cream

In a mixing bowl, whip heavy cream and sugar until soft peaks form.

Combine Ingredients

Stir in the vanilla extract and the bloomed gelatin into the whipped cream. Fold until well combined.

Chill

Spoon the vanilla mousse into serving cups and refrigerate for at least 1 hour until set.