Bailey’s lollipop with salted caramel, by Sarah Barber

Lollipop

SACHER SHEETS

120g Cacao Barry dark chocolate 70%

108g Butter

108g Ground almonds

64g Egg yolks

28g Soft flour

96g Egg whites

108g Castor sugar

Melt the chocolate & butter separately and then mix together. Make a French meringue with the whites and the sugar, add sugar in 3 stages. Then add the yolks to the warm chocolate and butter mix and add to the meringue on a slow speed, fold through all dry ingredients by hand. Weigh at 800g per sheet bake at 165C, 80% humidity, full fan for 6 minutes.

 

WHIPPING CARAMEL

200g whipping cream

1 vanilla pod

5g salt

150g glucose

150g castor sugar

100g butter

120g whole milk

Bring the cream, vanilla and salt to the boil and leave to the side.

Place the glucose, castor sugar, butter and whole milk to the boil, whisk constantly for about 15 mins. Once smoking and of golden colour, gradually add vanilla cream mix , emulsifying with the caramel, bring back to the boil. Once boiling pass through a fine chinois, leave to cool in flat tray with clingflim on touch to prevent formation of a skin.

The next day place in mixing machine and whisk to airate, spread on sacher sheets with popping candy to sandwich.

 

BAILEYS MOUSSE: X 60 PORTIONS

50g Whole Milk

50g whipping cream

25g castor sugar

40g egg yolks

6g gelatine

70g Baileys

185g whipping cream – whipped fold in last

Make a crème Anglaise with the whole milk and whipping cream, cook to 80c, add the soaked gelatine to this mix, then add the Baileys, cool the base to 25C. At 25C fold in the very soft peak cream and pipe into lollipop moulds and freeze.

 

CHOCOLATE DIPPING MIX: X 100 PORTIONS

100g Milk chocolate Cacao Barry Lactee Superier

70g cocoa butter

Melt separately, mix together, pass through a fine chinois, use at 30C to dip the lollipops.

 

BUTTERSCOTCH MERINGUES X 100 PORTIONS

40g castor sugar

36g egg whites

2g cornflour

2 drops of butterscotch essence

Brown Colour to ripple

Make a French meringue, add the essence last, ripple colour through. Pipe into dome using nozzle no.10, place in dehydrator over night.

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