Baileys Treble
- Level:
-
Easy
Bailey Ganache
Used products: Bailey Ganache
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100 gespresso coffee
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60 g35% cream
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160 gBaileys
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1 gsalt
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50 ginvert sugar
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90 gglucose 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.
Zéphyr caramel paint
Used products: Zéphyr caramel paint
Preparation: Zéphyr caramel paint
Melt
Set aside.
Finishing
Used products: Finishing
Preparation: Finishing
Spray Zéphyr™ caramel paint on the half-sphere moulds.
Used products: Finishing
Preparation: Finishing
Then mould with, achieving a marble effect.
Afterwards, measure out the whisky cream liqueur ganache filling.
Allow to crystallise for several hours.
Finish by covering with Zéphyr™ caramel white chocolate.
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