St. Patrick’s Day Leftovers – Irish Car Bomb Pierogi

I’ve been off my pierogi game the month of March but April is a new month and I am ready to get back into the groove. This Irish Car Bomb pierogi was inspired by a cup cake recipe I found on Pinterest and leftover liquor from St. Patrick’s Day. The pierogi is made from a Guinness dough, Irish whiskey ganache, and Baileys’ frosting. Sweet and boozy! 

I started by making the Guinness dough. This is similar to my basic pierogi dough but instead of water use Guinness. The dough is lighter then the basic dough and requires more flour when rolling and filling. If you let the dough raise over night it turns a caramel color and the Guinness aroma really comes through. 

Next I made the Irish whiskey ganache. It is made from heavy cream, chocolate chips, butter, and Jameson Irish Whisky. This needs 30 minutes to cool so keep that in mind.

The last recipe and what I think makes this pierogi is the Baileys’ Frosting. It is only 3 ingredients (butter, powder sugar, and Baileys’ Irish cream) and only take 10 minutes to make. I piped the frosting on each pierogi using a piping bag I got from IKEA. You can find these at any cooking store. 

After preparing the pierogis, I decorated with the frosting and added powdered chocolate to the top. 

Guinness Dough
2 cups all purpose flour
2 large eggs
1/3 cup Guiness
1 teaspoon salt
 
1. Add dry ingredients to a stand mixer.
2. Make a well in the dry ingredients and add the wet ingredients to the well.
3. Mix on medium-low with the batter attachment for 3 minutes.
4. Use the knead hook attachment for 3 minutes on medium speed.
5. Let dough sit for an hour
 
Irish Whiskey Ganache
1 cup chocolate chips
2/3 cup heavy cream
2 tablespoons butter
2 teaspoons Jameson Irish Whiskey
 
1. Add chocolate chips to a heat safe bowl.
2. Bring cream to a simmer in a small sauce pot on medium heat.
3. Poor cream over chocolate and let sit for 3 minutes.
4. Stir till chocolate and cream mixed and smooth.
5. Stir in butter ad whiskey till ingredients are mixed and smooth.
6. Let cool for 30 minutes before filling.
 
Baileys’ Frosting
1 cup butter
2 cup powder sugar
3 tablespoons Baileys’ Irish Cream
 
1. Mix butter in a stand mixer with the whisk attachment for 5 minutes on medium-low.
2. Add powdered sugar and mix on medium till sugar is incorporated to the butter.
3. Add Bailey’s Irish Cream and mis on medium-low for 3 minutes.
 

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