Baileys Caramel
(4 moulds)
(Created by Jean-Philippe Darcis - Business manager and Pastry Chef at Patisserie Darcis)
| Ingredients | Preparation |
|---|---|
|
750 g
sugar
130 g glucose 540 g Corman 35% cream |
Prepare a caramel. Smother with boiling cream. |
| 520 g milk chocolate Callebaut Select 823NV | Pour the mixture onto the chocolate, mix and smoothen. |
|
200 g
Baileys
20 g whisky |
Add. |
| Pipe into small chocolate shells moulded from Callebaut Smooth 2665NV milk chocolate. Allow to condense for 24 hours. Close the small shells with Callebaut Smooth 2665NV milk chocolate. | |
