Baileys dessert 2.0

We’re going to redesign one of my favorite desserts! It’s a dessert I’ve served on many menus but with the recipes and techniques I know now I’m sure I can bring it to the next level! We’re going to make a baileys cremeux filled with a caramelized chocolate creme, a pistachio crumble, a verbena broth, an apple & ginger gel, a baileys ice cream and a chocolate tuille.

The caramelized white chocolate cream

150 grams	white chocolate
70 grams	milk

Spread the white chocolate on a tray and toast it at 150 degrees Celsius for around 12 minutes till golden brown. Once toasted let it cool down for 5 minutes and then transfer it into a blender. Also add the milk and then blend it till smooth. This takes around 4 to 5 minutes. Then pour it into a piping bottle and fill your desired mold. I use a quenelle mold. Then let it set in your freezer. I use it as an interior, but once defrosted the texture is amazing!

The baileys cremeux

2 leaves or 3.3 grams	gelatin
200 grams	baileys
100 grams	cream
40 grams	egg yolk
10 grams	corn starch
1/2	vanilla pod
100 grams	white chocolate

First soak the gelatin in cold water. Then pour the baileys into a saucepan and also add the cream, the egg yolk and the corn starch. Now cut the vanilla pod in half and scrape out the seeds. Add them to the saucepan and then while stirring bring the cremeux to a boil on a medium heat. Once it has thickened turn off your heat and dissolve the gelatin. Then also add the white chocolate and mix it well till smooth. After that pour it into a piping bottle and fill the bottom of your bigger mold halfway. Then gently add your interior on top. Now close the mold with the top half and press it well. Once that’s done fill it completely with the cremeux and make sure you press the nozzle well in the corners. Then let it set in your freezer for at least 6 hours.

The chocolate brush

150 grams	cacao butter
150 grams	white chocolate
	Green fat soluble coloring powder

Transfer the cacao butter into a saucepan and melt it on a low heat. Meanwhile mix the white chocolate with a touch of the green fat soluble coloring powder and once the cacao butter is melted pour it on a white chocolate. Then emulsify it with a hand blender. You can also use a whisk, but a hand blender is faster and you’ll be sure that there are no more lumps in your chocolate. Then fill your brush machine. After that remove the cremeuxs from the mold and transfer them on a frozen tray. Now brush a thin layer of the green brush all around. Keep them in your freezer for later.

The baileys ice cream

400 grams	baileys
220 grams	milk
330 grams	cream
125 grams	sugar
100 grams	egg yolk
3 grams	ice cream stabilizer

First weigh an empty pan. Mine weight 930 grams. Then pour the baileys into the pan and reduce it till it weighs 180 grams. Mix it every now and then to prevent it from burning. Especially once it starts to thicken. Then weigh your pan to see how much it has reduced. For me the end weight needs to be 930 grams plus 180 grams equals 1110 grams. After that add the milk, the cream and the sugar. Now while stirring bring this to a boil. Then pour the egg yolk into a bowl and while stirring pour the boiling liquid on the yolks. Pour it back into the pan and while stirring heat it up till it’s 85 degrees Celsius. Then turn off your heat, add the ice cream stabilizer and mix it once more. Now pour it into a bowl, cover it with foil and let it rest in your fridge for at least 8 hours. I always leave it overnight. The next day you just need to mix it for 30 seconds and then pour it into an ice cream machine. Then turn on your machine and turn it into a beautiful ice cream. Now let it set in your freezer for 30 minutes and then it’s ready to be used. A great way to serve many guests with not much staff is to pre shape your ice cream. For this fill a piping bag with the ice cream and then fill your desired mold. Then let it set in your freezer.

The verbena broth

25 grams	verbena
260 grams	apple juice
25 grams	maple syrup
20 grams	apple vinegar
	Xanthan gum

Transfer the verbena into a blender and also add the apple juice, the maple syrup and the apple vinegar. Blend this till completely smooth. After that pour it on a sieve that’s lined with a kitchen paper to clarify it. Let it drain in your fridge to prevent the color from chancing. Once that’s done bind the liquid with a touch of Xanthan gum. This will thicken the broth, so the flavor becomes even more intense. Once thickened keep it in your fridge for later of freeze it in ice cub trays for when you need small quantities a time.

The apple & ginger gel

200 grams	apple juice
80 grams	ginger syrup
20 grams	apple vinegar
3.5 grams	agar powder

First pour the apple juice into a saucepan together with the ginger syrup, the apple vinegar and the agar powder. Mix this well and then bring it to a boil for 1 minute. After that pour it into a bowl and let it set in your fridge. Then transfer it into a blender and blend it into a smooth gel. Now transfer it into a piping bottle and let it set in your fridge for at least 1 hour.

The chocolate tuille

60 grams	egg white
40 grams	sunflower oil
10 grams	butter
50 grams	sugar
25 grams	flour
25 grams	cacao powder

Mix the egg white with the sunflower oil, the butter, the sugar, the flour and the cacao powder. Blend this till smooth. Once smooth spread it on a tuille mold and level it with a pallet knife. Now bake it at 160 degrees Celsius for 12 minutes till crispy. Then remove it when still hot to prevent the tuilles from breaking. Keep them dry and covered for later.

The pistachio crumble

100 grams	pistachio nuts
100 grams	butter
100 grams	sugar
70 grams	flour
40 grams	white chocolate
2 grams	flaky salt

Transfer the pistachio nuts into a blender and blend it into a fine powder. Then also add the butter, the sugar, the flour, the white chocolate and the flaky salt. Mix this until it’s an even dough. Then spread it on a tray that’s lined with a silicon sheet and bake it at 150 degrees Celsius for around 25 minutes. Mix it every 5 minutes to create a delicious crumble. Then let it cool down and keep it dry and covered for later.

How to finish the dessert

First add a thin layer of the crumble on a plate. Then gently place two cremeuxs on top and let them defrost for at least 30 minutes. After that take a tuille and pipe small dots on top. Decorate the dots with small verbena leaves. For this you can also use edible flowers. Now pipe 4 bigger dots of the gel between the cremeux and add some more verbena leaves. Then place the baileys ice cream on the other side and gently put the tuille on top of the cremeux. Now serve it with the ice cold verbena broth.