Blog Navigation

Blog categories

View all categories

Search in blog

Latest posts

Making chocolate surprise eggs for children
Making chocolate surprise eggs for children
Posted in: Spring & Easter, Sweet recipes, Chocolate and pralines, Chocolate specialities
2025-04-05
1 Liked

Do you want to surprise your children with a homemade surprise egg for Easter? These surprise eggs are quick and easy...

Read more
Chocolate bonbons - recipe to copy
Chocolate bonbons - recipe to copy
Posted in: Seasonal recipe ideas, Spring & Easter, Sweet recipes, Chocolate and pralines, Pralines, Chocolate specialities
2025-04-07
2 Liked

In this recipe, we show you how to make your own chocolate bonbons at home. The little eggs are filled with a...

Read more
View all latest posts

Popular posts

Temper couverture and chocolate correctly
Temper couverture and chocolate correctly
Posted in: Things to know, Chocolate, Sweet recipes, Chocolate and pralines, Pralines, Chocolate specialities
2018-10-28
55 Liked
How to temper couverture and chocolate correctly so that it can be used for further processing. Here you will learn...
Read more
The most common mistakes when working with chocolate or couverture
The most common mistakes when working with chocolate or couverture
Posted in: Things to know, Chocolate
2023-02-28
6 Liked
The chocolate does not set, gets grey dots or a haze and so on and so forth. Many mistakes can occur when working...
Read more
Mould your own chocolate Easter bunnies
Mould your own chocolate Easter bunnies
Posted in: Things to know, Chocolate, Seasonal recipe ideas, Spring & Easter, Sweet recipes, Chocolate and pralines, Chocolate specialities
2019-03-10
33 Liked
You can easily make your own Easter bunnies at home! You can find out how to do it and what you need here. A sweet...
Read more
View all popular posts

Airy Baileys patisserie

23 Liked
 

Yummy

Airy Baileys patisserie

Airy, light and delicious. This is how our newly created patisserie with Baileys and chocolate tastes. Is there any better combination? Hidden behind the delicate chocolate shell is a flavourful Baileys cream mixture, whereby the liqueur has not been spared and you can taste the Irish whiskey. The delicious chocolate sponge base gives the foamy consistency a little bite and the crunchy shell gives the patisserie that extra chocolate flavour. The chocolate shines on the outside thanks to the tempered couverture and gives no hint of its interior. All the more impressive are the contents of this inconspicuous creation. Why not give it a try and see for yourself!

Most important key data

Quantity: 10 pieces

Preparation time: approx. 10 minutes

Preparation time: approx. 30 minutes

Cooling time: 8 hours

Chocolate rim

Couverture| tempered300 g
Sunflower oil1 TSP

Baileys cream

Egg yolk80 g
Granulated sugar55 g
Baileys135 g
Whipped full cream270 g
Chocolate sponge bases10 pcs.
Gelatine2.5 sheets

Decoration

Whipped cream450 g
some cocoa powder

Making the chocolate rim

Firstly, cut 10 cake insert strips to size. Make sure that they are no higher than 5 cm and overlap slightly in length in the round patisserie mould.

Add 1 teaspoon of sunflower oil to the tempered couverture so that the chocolate edge does not become too firm later and can be eaten easily.

In the next step, pour a little couverture (approx. 1-1 1/2 tbsp) onto each insert strip and smooth it out with an angled spatula. The layer should not be too thin or too thick, otherwise it may be difficult to break the chocolate edge when eating.

Then take the coated strip and carefully insert it into the patisserie mould. The whole thing is then cooled until the chocolate has set. This takes about 10 minutes.

Making the Baileys cream

Firstly, soak the gelatine in cold water.

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

After this step, you can now stir in the Baileys with a rubber scraper. The mixture should then have a creamy consistency. Next, take the pre-baked chocolate sponge bases that have been cut to the correct size (6.5 cm in diameter / 1 cm high) and carefully press them down through the chocolate rim.

When the gelatine is soft, you can remove it from the water and squeeze it out well. Then place the gelatine in a pan and melt it over a low heat. When the gelatine has melted, turn off the heat and pour a large dollop of the Baileys cream into the pan and stir it well into the gelatine. This equalises the temperature and prevents lumps of gelatine from forming.

Then tip everything back into the bowl and fold the warm gelatine mixture into the rest of the cream. In the next step, you can stir the whipped full cream into the cream, the easiest way to do this is in two parts. First fold in the whole cream with a spatula but then switch to a whisk so that you don't have any lumps of cream later.

Then you don't need to add anything else and you can pour 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 bases. Fill the individual pieces up to 2/3 full and then gently tap the mould a little so that the surface of the mousse is smooth.

Place the almost finished patisserie in the freezer for 30-45 minutes. Until the filling has firmed up a little and gained stability, it does not have to be frozen.

Composition & Decoration

When the patisserie is ready, you can take it out of the freezer and carefully press it out of the plastic mould with the patisserie ejector. The next step is to remove the insert strip from the chocolate. You need to be particularly careful when doing this, as there is a risk of the thin layer of chocolate breaking during this process due to the overlap.

If you wish, you can now fill the chocolate cylinders with a little whipped cream to give the end result a little more height, but this is only optional.

Now pour the whipped cream into a piping bag with a rosette nozzle and pipe the topping. For the icing on the cake, you can dust a little cocoa powder on top.

Print recipe
Pin the recipe
To Instagram

Nutrition declaration per 100 g

Energy value in kJ: 1208 kJ | Energy value in kcal: 290 kcal | Fat: 18 g, of which saturates: 10 g | Carbohydrates: 25 g, of which sugars: 20 g | Protein: 5 g | Salt: 0.1 g

 
Posted in: Sweet recipes, Patisserie

Leave a comment

★
★
★
★
★
Security code

Related posts

Mould your own chocolate Easter bunnies
Mould your own chocolate Easter bunnies
Posted in: Things to know, Chocolate, Seasonal recipe ideas, Spring & Easter, Sweet recipes, Chocolate and pralines, Chocolate specialities
2019-03-10
33 Liked
You can easily make your own Easter bunnies at home! You can find out how to do it and what you need here. A sweet...
Read more
Make your own decorative roulade
Make your own decorative roulade
Posted in: Things to know, Cakes, Sweet recipes, Sweet basic recipes
2019-01-17
12 Liked
Make your own decor roulade - we'll explain exactly how in this blog, with lots of tips and tricks from our...
Read more
Cinnamon stars recipe
Cinnamon stars recipe
Posted in: Seasonal recipe ideas, Sweet recipes, Cakes and pastries, Winter & Christmas, Cookies and biscuits
2018-11-22
24 Liked 1 comment
Make your own cinnamon stars with the help of our professionals, with lots of tips & tricks to bake the best...
Read more
Temper couverture and chocolate correctly
Temper couverture and chocolate correctly
Posted in: Things to know, Chocolate, Sweet recipes, Chocolate and pralines, Pralines, Chocolate specialities
2018-10-28
55 Liked
How to temper couverture and chocolate correctly so that it can be used for further processing. Here you will learn...
Read more