Baileys Treble

Baileys Treble

Level:
Easy

Bailey Ganache

Used products: Bailey Ganache

  • 3.5 oz
    espresso coffee
  • 2.1 oz
    35% cream
  • 5.6 oz
    Baileys
  • 15.4 gr
    salt
  • 1.8 oz
    invert sugar
  • 3.2 oz
    glucose syrup DE 44

Preparation: Bailey Ganache

Mix

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

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.