Entremets Baileys

Instructions

Flourless cocoa biscuit

1. Pre-heat oven at 375 F (190°C), 355 F (180°) if Fan oven.
2. Line a 9.5 in x 14 in (25x35 cm.) baking pan with baking paper and set aside.
3. Whip egg whites with sugar until stiff peaks form, adding sugar gradually.
4. Fold the egg yolks and sifted cocoa into the meringue and mix to combine.
5. Pour the mixture into the prepared pan and bake for 10-11 minutes (10 minutes if Fan oven).
6. Remove from the oven, cover with a new sheet of baking paper and flip on the counter, removing the baking paper in front of you.
7. Let cool.
8. Cut from the biscuit one 6 inches (16 cm) round disc and set aside.

Dark chocolate crémeux

1. Soak gelatin sheets in cold water.
2. In a small bowl, place egg yolks, sugar, sifted cocoa and mix to combine.
3. Chop chocolate and set aside.
4. In a small saucepan bring to a boil heavy cream with milk, pour the boiling mixture over egg yolks mixture and stir to combine.
5. Pass the mixture through a fine sieve, then, cook stirring constantly until mixture reaches 180F (82°C).
6. Remove from the heat, add wringed gelatin sheets and stir to melt.
7. Pour the mixture over the chopped chocolate and with a hand blender, blend until well combined.
8. Pour 8 oz (227 g) of chocolate crémeux in a 6 inches (16 cm) round silicone mould and sprinkle the surface with crispearls.
9. Chill, then freeze.

Caramel crémeux

1. Soak gelatin sheets in cold water.
2. In a small bowl, combine egg yolks with ½ cup heavy cream.
3. Prepare a caramel with sugar, water and glucose.
4. Bring the remaining heavy cream (2 scant tsp - 27 g) to a boil.
5. When the caramel is golden, add boiling cream (out of the heat) stirring constantly.
6. Add the mixture yolks/heavy cream and cook, stirring constantly, until the mixture reaches 180F - 82°C (it will take a few seconds).
7. When the mixture reaches 160F-70°C, add wringed gelatin sheets and stir to melt.
8. Pour over the chocolate crémeux (1 cm thick) and freeze.
9. (see notes).

Baileys Bavarois

1. Soak gelatin sheets in cold water.
2. Bring Bayles to a boiling point.
3. In a small saucepan, mix egg yolks with sugar until combined.
4. Pour the hot Bayles over yolks/sugar mixture, pass through a strainer, then cook over a low heat until thick (about 150F - 65°C), stirring constantly.
5. ATTENTION: because of the alcohol eggs coagulate at a lower temperature than 180F – 82°C.
6. Out of the heat, add wringed gelatin sheets and stir to melt.
7. You can use a hand blender to well combine the mixture.
8. When the mixture reaches 80F (25°C), add whipped cream, in 2 or 3 batches.

Caramel glaze

1. Soak gelatin sheets in cold water.
2. In a small bowl, melt the corn starch with water and set aside.
3. Make a dry caramel with sugar and bring to a boil water with heavy cream.
4. Out of the heat, add in the boiling mixture (water/heavy cream) and stir with a whisk.
5. Add the melted corn starch, stir once again and bring to a boil, stirring constantly.
6. Let cool for 2 or 3 minutes, then add wringed gelatin sheets and stir to melt.
7. Cover with cling film and refrigerate overnight.

To assemble

1. Line with cling film and acetate strips a 7 inches (18 cm) pasty ring.
2. Pour some Bayles bavarois inside and freeze for a few minutes.
3. Place in the centre the frozen disc, caramel crémeux downward and press a little.
4. Pour a thin layer of Bayles bavarois, then place the cocoa biscuit.
5. Freeze.

To serve

1. Place the dessert on a wire rack.
2. Heat the glaze and when the temperature is about 85F – 30°C, glaze the entremets.
3. Garnish with cocoa nibs and chocolate.
4. Refrigerate for 8 hours before servin