Light and Airy Baileys Patisserie

Name: Light and airy Baileys Patisserie
Prep time: 10 min
Cook time: 30 min
Total time: 60 min
Yield: 10
Cuisine: Switzerland
Ingredients: 300 g couverture| tempered; 1 tsp sunflower oil; 80 g egg yolk; 55 g granulated sugar; 135 g Baileys; 270 g full cream | whipped; 10 chocolate sponge bases; 2.5 sheets of gelatine; 450 g full cream

Yummy

Light and Airy Baileys Patisserie

Light, airy and delicious. That’s the taste of our newly created patisserie treat with Baileys and chocolate. Is there any better combination? Hidden beneath the delicate chocolate coating is a flavourful Baileys cream filling – we’ve certainly not skimped on the liqueur, and you can really taste the Irish whisky. The delicious chocolate sponge base adds a bit of bite to the fluffy texture, whilst the crisp coating gives the patisserie that extra chocolate flavour. On the outside, the chocolate glistens thanks to the tempered couverture, giving no hint of what lies within. This makes the unassuming creation all the more impressive for its contents. Why not have a go at making it yourself and see for yourself!

Key figures

Quantity: 10 pieces

Preparation time: approx. 10 minutes

Cooking time: approx. 30 minutes

Cooling time:8 hours

Chocolate rim

Chocolat de couverture \| tempered		300 g
Sunflower oil		1 tsp

Baileys Cream

Egg yolk		80 g
Granulated sugar		55 g
Baileys		135 g
Double cream \| whipped		270 g
Chocolate sponge bases		10
Gelatine		2.5 sheets

Decoration

Double cream \| whipped		450 g
a little cocoa powder

Making the chocolate border

First, cut 10 strips to fit the cake tin. Make sure they are no more than 5 cm high and that they overlap slightly along the length of the round pastry tin.

Mix 1 tsp of sunflower oil into the tempered couverture so that the chocolate rim doesn’t set too firmly later on and is easy to eat.

Next, pour a little couverture (approx. 1–1½ tbsp) onto each strip and smooth it out with an angled spatula. The layer should be neither too thin nor too thick, as otherwise it may be difficult to break off the chocolate rim when eating.

Then take the coated strip and carefully place it into the pastry mould. Afterwards, chill the whole thing until the chocolate has set. This takes about 10 minutes.

Patisserie mold round

Ready-to-ship quantity: 13

CHF37.50

Cake insert strips 10 meters x 5 cm

Ready-to-ship quantity: more than 20 pieces

CHF6.90

Lindt Couverture Dark 0.5 kg

Ready-to-ship quantity: more than 20 pieces

CHF17.50

How to make Baileys Cream

First, soak the gelatine in cold water.

Then beat the egg yolks together with the sugar until very frothy. This process takes a few minutes; the mixture should have increased in volume considerably by the end.

Once you’ve done this, you can now stir in the Baileys using a rubber spatula. The mixture should then have a creamy consistency. Next, take the pre-baked chocolate sponge bases, which have been cut to the correct size (6.5 cm in diameter / 1 cm high), and gently press them down through the chocolate rim.

Once the gelatine has softened, remove it from the water and squeeze out any excess liquid. Then place the gelatine in a saucepan and melt it over a low heat. Once the gelatine has melted, turn off the hob, pour a generous splash of the Baileys cream into the saucepan and stir it well into the gelatine. This evens out the temperature, preventing lumps of gelatine from forming.

Next, pour everything back into the bowl and fold the warm gelatine mixture into the remaining cream. Next, you can fold the whipped double cream into the mixture; it’s easiest to do this in two stages. Start by folding the double cream in with a spatula, then switch to a whisk to ensure there are no lumps of cream later on.

After that, nothing else needs to be added and you can fill the mixture into a piping bag. The easiest way to do this is to place the piping bag in a holder beforehand.

Using the piping bag, you can now pipe the Baileys filling into the chocolate rims lined with the base layers. Fill each piece up to two-thirds full and then tap the mould very gently so that the surface of the mousse becomes smooth.

Now place the almost-finished patisserie in the freezer for 30–45 minutes, until the filling has set slightly and become firmer; it does not need to be frozen solid.

Patisserie Cookie Cutter Round

Ready-to-ship quantity: 10

CHF8.90

Patisserie Ejector Round

Ready-to-ship quantity: 14

CHF26.00

Professional leaf gelatine, 150 pieces

Ready-to-ship quantity: 6

CHF39.70

Composition & Decoration

Once the pastries are ready, you can take them out of the freezer and carefully push them out of the plastic mould using the pastry ejector. The next step is to remove the insert strip from the chocolate. You’ll need to take particular care here, as the overlap means there’s a risk that the thin layer of chocolate might break in the process.

Now, if you like, you can fill the chocolate cylinders with a little whipped double cream; this will give the final result a bit more height, but this is optional.

Now fill a piping bag fitted with a rosette nozzle with the whipped double cream and pipe the topping. For the finishing touch, you can dust a little cocoa powder over the topping.