Airy Baileys patisserie: chocolate ring with Baileys cream
Chocolate ring, Baileys cream and whipped cream topping
Airy, light and delicious: our baileys patisserie with Baileys and chocolate.
Behind the delicate chocolate shell hides a Baileys cream, made without skimping on the liqueur. The chocolate sponge gives it bite, and the crisp shell adds an extra chocolate flavour.
See everything in the video too.
The recipe in video
Ingredients
For the Baileys cream
Step by step
The chocolate border
Cut the strips
Cut 10 cake insert strips, no more than 5 cm high and long enough that they overlap slightly in the round tin.
Cake insert strip 10 m x 6 cm
Patisserie cutter round
Spread the couverture
Mix 1 tsp sunflower oil into the tempered couverture, which keeps the border edible. Spread 1 to 1.5 tbsp thinly onto each strip.
Lindt couverture milk 0.5 kg
Angled spatula mini thin with plastic handle
Into the tin
Place the strips in the round tins and chill for about 10 minutes until the chocolate is firm.
The Baileys cream
Egg yolk mixture
Soften the Gelatine. Whisk the egg yolks and sugar until very foamy, then fold in the Baileys with the rubber scraper.
Profi-Leaf gelatine, 150 pieces
Place the bases
Gently press the chocolate sponge bases into the chocolate rings.
Gelatine
Melt the squeezed-out Gelatine, mix it with a little of the cream and then stir it into the rest.
Cream and fill
Fold the whipped cream in two portions, then fill the rings two-thirds full with the cream using the piping bag. Freeze for 30 to 45 minutes.
Disposable piping bags transparent, 20 pieces
Fertigstellen
Ausformen
Push the patisserie out of the mould with the ejector and carefully peel off the strips, as the thin chocolate breaks easily.
Haube
Pipe a cap of whipped cream on top with the Rosette nozzle and dust it with cocoa powder.
Rosette nozzle 18 mm
Cocoa powder, 1 kg
baileys patisserie
Ingredients
For the chocolate rim
For the Baileys cream
For decorating
Preparation
- Rim: Brush the acetate strips with tempered couverture plus 1 tsp oil, place in the mould, chill for 10 min.
- Cream: Whisk egg yolk and sugar until foamy, add Baileys, insert sponge, Gelatine, whipped cream; fill to 2/3, freeze for 30 to 45 min.
- Finishing: Demould, peel off the strips, whipped cream topping, cocoa powder.
Nutritional values per 100 g
Storage & shelf life
Everything for this recipe
Recommended by our bakery team: exactly the sizes this recipe has been tested with.
Ingredients
Lindt couverture milk 0.5 kg
Professional leaf gelatine, 150 pieces
Cocoa powder, 1 kg
Accessories
Cake insert strip 10 metres x 6 cm
Patisserie cutter round
Angled spatula mini thin with plastic handle
Disposable piping bag transparent 20 pieces
Rosette nozzle 18 mm
Angled spatula medium with plastic handle
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This is how it succeeds, guaranteed
A teaspoon of oil makes the chocolate rim softer, so it breaks more easily when eaten.
If the rim is too thin, it breaks when unmoulding. If it is too thick, it is hardly edible.
Always stir a little cream into the warm gelatine, then there will be no lumps.
Frequently asked questions
Replace the Baileys with cold coffee and a little vanilla.
Bake a thin chocolate sponge on the tray and cut out bases of 6.5 cm.
Yes, without the cream topping, for one day in the fridge.
Print recipe
Choose what should appear on the printout.
Related products
Cake insert strips 10 meters x 6 cm
Lindt couverture milk 0.5 kg
Angle spatula mini thin with plastic handle
Patisserie Cookie Cutter Round
Rosette grommet 18 mm
Professional leaf gelatine, 150 pieces
Angle spatula medium with plastic handle
Cocoa powder, 1 kg
Disposable piping bag transparent 20 pieces
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