- Baileys Creme Pat
- 200g milk
- 100g dbl cream
- 40g sugar
- 4 egg yolks
- 5g plain flour
- 10g corn flour
- 240g baileys
- Fondant
- 500g butter
- 400g icing sugar
- 500g 55% choc
- 10 eggs
- 300g plain flour
- 200g corn flour
- 15g baking powder
- 50g coco powder
Chocolate and Baileys Fondant
dan watkins
15th September 2011
Chocolate and Baileys Fondant
Chocolate fondant with a runny baileys centre
Ingredients
Method
crem pat
whisk yolks, sugar and flour
add boiling milk and cream to the eggs and leave to cool
when cold add baileys
freeze in small half sphere moulds.
Fondant
melt chocolate to 35 c
whisk chocolate,melted butter and eggs
combine all dry into chocolate mix.
to serve.
Line metel rings with greese proof
fill half the mould then add frozen baileys creme pat
top with fondant mix .
Bake at 200 for 12 minites.
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