Baileys Treble

Baileys Treble

Level:
Easy

Bailey Ganache

Used products: Bailey Ganache

  • 100 g
    espresso coffee
  • 60 g
    35% cream
  • 160 g
    Baileys
  • 1 g
    salt
  • 50 g
    invert sugar
  • 90 g
    glucose syrup DE 44

Preparation: Bailey Ganache

Mix

Used products: Bailey Ganache

Preparation: Bailey Ganache

Heat the mixture to 30°C and pour on to

Emulsify and pre-crystallise at about 28ºC.
Measure out into the moulds.

Finishing

Used products: Finishing

  • MLD-090513

Preparation: Finishing

Spray Zéphyr™ caramel paint on the half-sphere moulds.

Afterwards, measure out the whisky cream liqueur ganache filling.
Allow to crystallise for several hours.
Finish by covering with Zéphyr™ caramel white chocolate.