75g margerine or butter
115g plain flour
3 eggs, beaten
5 tbsp Baileys (for 5 teaspoons read atleast one bottle)
1x150g plain chocolate, broken into pieces (again... who are you kidding)
800ml whipped cream
1. Preheat oven to 200 degees C/400 F/Gasmark 6.
2. Open bottle of Baileys. Pour me a glass. Pour yourself one while you are there.
3. Slowly heat butter and 200ml water in large pan until boiling. Stir in flour then remove from heat. Beat mixture until thick and smooth. Cool.
4. Pour me more Baileys. Humour me when I get the giggles.
5. Beat in eggs into water and butter mix a little at a time, until smooth. Put teaspoons of mixture on a non-stick baking sheet, spaced apart.
6. Check on my Baileys status... chances are I will be running low. Top up at will.
7. Put profiteroles for 20-30 mins until puffed and golden.
8. Meanwhile bring your Baileys to wherever I'm sitting and snuggle me for about 20 minutes. Leave me with the cat (making sure I have a full glass) and pierce each ball and return to oven for 5 mins to dry out. Remove and cool.
9. Probably open more Baileys, but don't tell me about it. It will end badly.
10. Whip cream (600ml) with Secret Baileys (lots) until thick. Pipe into profiteroles. Leave enough in the bowl to lick out later, or possibly to leave in the kitchen and get the cat drunk.
11. Heat rest of cream (200ml) and bring to boil. Add most of the remaining chocolate and stir until dissolved. Leave to cool, then pour over the profiteroles.
12. Serve in a large bowl, with 2 spoons, more Baileys and the piece of chocolate you broke off by candlelight, on a big squidgy sofa or bed, possibly wearing a tight shirt (or naked... baring in mind we will have drunk...well... just a little) with your choice of dvd.
13. Enjoy as much as me, and prepare to be adored! :o)
