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Airy Baileys Patisserie

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Yummy

Airy Baileys Patisserie

Airy, light and delicious. That's the taste of our newly created patisserie with Baileys and chocolate. Is there a better combination? Behind the delicate chocolate shell, a tasty Baileys cream mixture is hidden, whereby the liqueur has not been spared and you can taste the Irish whiskey very well. The delicious chocolate sponge base adds some bite to the frothy consistency and the crunchy shell gives the patisserie that extra chocolate flavour. From the outside, the chocolate shines thanks to the tempered couverture and gives no hint of its interior. The inconspicuous work is all the more convincing with its contents. Why don't you try it and see for yourself!

Preparation time

10 min.

Preparation time

30 min.

Cooling time

8h

Chocolate edge

Ingredients:

300 g couverture, tempered

1 tsp sunflower oil

This is how it works: The production

  • First cut 10 cake insert strips. Make sure that they are no higher than 5 cm and overlap slightly in length in the round patisserie mould.
  • Add 1 tsp of sunflower oil to the tempered couverture so that the chocolate edge does not become too firm later and is easy to eat.
  • In the next step, pour some couverture (approx. 1-1 1/2 tbsp.) onto each insert strip and smooth it out with an angled spatula. The layer should be neither too thin nor too thick, otherwise it can be difficult to break the chocolate edge when eating.
  • Then take the coated strip and carefully insert it into the patisserie mould. Then the whole thing is cooled until the chocolate has set. This takes about 10 minutes.

Baileys cream

What you need:

80 g egg yolk

55 g granulated sugar

135 g Baileys

270 g whole cream, whipped

10 chocolate sponge cakes

2.5 leaves gelatine

Here's how:

  • First soak the gelatine in cold water.
  • Then beat the egg yolks together with the sugar until very foamy. This process takes a few minutes, the mixture should have increased in volume by the end.
  • After this step, you can now stir in the Baileys with a rubber scraper. The mixture should have a creamy consistency. Next, take the chocolate sponge bases that have already been baked and cut to the right size (6.5 cm diameter/ 1 cm high) and carefully press them down through the chocolate rim.
  • When the gelatine is soft, take it out of the water and squeeze it well. Then put the gelatine in a pan and melt it over a low heat. When the gelatine has melted, turn off the heat and pour a large dollop of the Baileys cream into the pot and stir it well into the gelatine. This will equalise the temperature and prevent gelatine lumps from forming.
  • Then tip everything back into the bowl and fold the warm gelatine mixture into the rest of the cream. In the next step, you can stir the whipped cream into the cream, the easiest way to do this is in two parts. First fold in the full cream with a dough scraper, but then switch to a whisk so that you don't have any lumps of cream later.
  • After that, you don't need to add anything else and you can pour the mixture into a piping bag. The easiest way to do this is to place the piping bag in a holder beforehand.
  • With the help of the piping bag, you can now fill the Baileys filling into the chocolate edges lined with bases. Fill the individual pieces up to 2/3 full and then gently tap the mould a little so that the surface of the mousse is smooth.
  • Place the almost finished patisserie in the freezer for 30-45 minutes. This is until the filling has firmed up a little and gained stability; it does not have to be frozen.

Composition & Decoration

What you need:

450 g whole cream, whipped

some cocoa powder

Here's how:

  • When the patisserie are ready, you can take them out of the fridge and carefully press them out of the plastic mould with the patisserie ejector. The next step is to remove the insert strip from the chocolate. Be especially careful here, as there is a risk that the thin layer of chocolate will break during the overlapping.
  • Now, if you like, you can top up the chocolate cylinders with a little whipped cream to give the final result some height, but this is only optional.
  • Now fill the whipped cream into a piping bag with a rosette nozzle and pipe the bonnet. For the icing on the cake, you can dust a little cocoa powder on top.

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Thank you!

Your miniSchoggi team!

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Posted in: Sweet recipes, Patisserie

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