Irish Coffee Gobs with Bushmills & Baileys Irish Cream Filling Recipe
This recipe came about when I was asked to come up with a signature coffee-flavored gob for a new coffeehouse in San Francisco. In my first attempt, I used brewed coffee in the batter, but dark hypno-swirls of java could be seen on top of the baked gobs. Also, it didn’t provide the welcoming roasted flavor I wanted. I found the solution in the form of espresso powder.
The pairing of the seductively sweet Baileys Irish Cream with the bite of Bushmills Irish Whiskey in the filling definitely makes this an adult indulgence. I’ve baked these for several parties, and they’re always a hit, especially on St. Patrick’s Day. I like to think of this gob as coffee, dessert, and an after-dinner drink—all in one delicious confection!
The pairing of the seductively sweet Baileys Irish Cream with the bite of Bushmills Irish Whiskey in the filling definitely makes this an adult indulgence. I’ve baked these for several parties, and they’re always a hit, especially on St. Patrick’s Day. I like to think of this gob as coffee, dessert, and an after-dinner drink—all in one delicious confection!
Ingredients
| All purpose flour | 4 Cup (16 tbs) (For the batter:) | |
| ¼ cup plus 2 tablespoons cocoa powder | ||
| 2 tablespoons espresso powder, such as King Arthur | ||
| Baking powder | 1/2 Teaspoon (For the batter:) | |
| Baking soda | 1 1/2 Teaspoon (For the batter:) | |
| Salt | 1 Teaspoon (For the batter:) | |
| Sugar | 2 Cup (16 tbs), sifted (For the batter:) | |
| 8 tablespoons unsalted | ||
| Butter, softened, cut in ½-inch cubes | ||
| 2 eggs, separated, at room temperature | ||
| Vanilla | 1 Teaspoon (For the batter:) | |
| 1 cup buttermilk, at room temperature | ||
| Sour cream | 2 Tablespoon (For the batter:) | |
| 8 tablespoons unsalted butter, softened, cut in ½-inch cubes | ||
| 12 tablespoons cream cheese, cut in ½-inch cubes | ||
| Vanilla extract | 1 Teaspoon (For the filling:) | |
| Lemon juice | 2 Teaspoon (For the filling:) | |
| 2 to 3 tablespoons Baileys Irish Cream | ||
| 1 to 2 tablespoons Bushmills Irish Whiskey | ||
| Confectioner’s sugar | 2 Cup (16 tbs), sifted (For the filling:) | |
Directions
1. Preheat the oven to 350°F. Line three 8-by-13-inch cookie sheets with parchment paper.
2. In a large bowl, sift together the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt. Whisk the dry ingredients until they’re evenly distributed.
3. In another large bowl, cream the sugar and butter with a mixer on medium speed. Add the egg yolks to the creamed ingredients, and mix on medium. Then add the egg whites and vanilla, and mix on medium-high until the mixture looks like dense pudding.
4. Alternate adding the dry ingredients and the buttermilk to the egg mixture, mixing on medium speed after each addition. Then add the sour cream, and mix well.
5. Using a tablespoon or pastry bag, drop 1½-inch rounds of batter on the prepared cookie sheets, leaving 1 inch between each round. Bake them approximately 8 minutes, or until the gob domes have risen. Remove the gobs to a wire rack to cool.
For the filling:
1. Cream together the butter and cream cheese with a mixer on medium speed.
2. Add the vanilla, 1 teaspoon of lemon juice, 2 tablespoons of Baileys, 2 tablespoons of Bushmills, and the confectioners’ sugar, and beat on medium-high; scrape the bowl with a spatula to reincorporate the ingredients if necessary. Taste and add another teaspoon of lemon juice or tablespoon of Baileys or Bushmills if you like.
3. To frost the gobs, flip the baked gob domes over on a cookie sheet and match up pairs of similarly shaped domes. Add 1 tablespoon of filling to the flat side of an overturned dome, and then place another dome on top, sandwich-style. Allow the completed the gobs to fully set by refrigerating them on a baking sheet for at least 1 hour. Wrap the gobs in plastic wrap to prevent them from drying out.
This recipe has been excerpted from Gobba Gobba Hey by Steven Gdula. To purchase the book visit www.amazon.com. To learn more about the author, visit his website gobbagobbahey.com.
2. In a large bowl, sift together the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt. Whisk the dry ingredients until they’re evenly distributed.
3. In another large bowl, cream the sugar and butter with a mixer on medium speed. Add the egg yolks to the creamed ingredients, and mix on medium. Then add the egg whites and vanilla, and mix on medium-high until the mixture looks like dense pudding.
4. Alternate adding the dry ingredients and the buttermilk to the egg mixture, mixing on medium speed after each addition. Then add the sour cream, and mix well.
5. Using a tablespoon or pastry bag, drop 1½-inch rounds of batter on the prepared cookie sheets, leaving 1 inch between each round. Bake them approximately 8 minutes, or until the gob domes have risen. Remove the gobs to a wire rack to cool.
For the filling:
1. Cream together the butter and cream cheese with a mixer on medium speed.
2. Add the vanilla, 1 teaspoon of lemon juice, 2 tablespoons of Baileys, 2 tablespoons of Bushmills, and the confectioners’ sugar, and beat on medium-high; scrape the bowl with a spatula to reincorporate the ingredients if necessary. Taste and add another teaspoon of lemon juice or tablespoon of Baileys or Bushmills if you like.
3. To frost the gobs, flip the baked gob domes over on a cookie sheet and match up pairs of similarly shaped domes. Add 1 tablespoon of filling to the flat side of an overturned dome, and then place another dome on top, sandwich-style. Allow the completed the gobs to fully set by refrigerating them on a baking sheet for at least 1 hour. Wrap the gobs in plastic wrap to prevent them from drying out.
This recipe has been excerpted from Gobba Gobba Hey by Steven Gdula. To purchase the book visit www.amazon.com. To learn more about the author, visit his website gobbagobbahey.com.
Chef
