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"The trick to choux is to sprinkle the tray with a little water before you pop it in the oven, careful not to wet the pastry. This will create steam in the oven resulting in perfectly puffed baileys profiteroles. Its also important to remember the three step bake process, 15 minutes at 200C, then turn down the oven to 17C, but don’t open the door, 10 minutes at 170C, then remove from the oven, prick a hole in the bottom to let the steam out and then back in the oven for another 5 minutes to let the insides cook."
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