How to: bake with Baileys (+ two recipes!)

If there’s one drink we love pouring a splash or two of into our baking recipes, it’s Baileys. From Baileys crème brûlée to Baileys brownies; baking with Baileys is always a success.

But what to bake next? Every year, Baileys publishes an extensive report revealing the new treating trends. In 2022, it’s all about glitter and colour, and nuts should not be missing from desserts either. We’re sharing two recipes to get you started: one featuring the new Baileys Colada flavour and the other with Baileys Salted Caramel, so you can get started right away.

How to make the Baileys Colada tartlet with tropical fruit mousse

The dough

• Put the flour, icing sugar, almond flour and a pinch of salt in a bowl.
• Break the cold butter into pieces and distribute them over the dry ingredients. 
• Rub the butter and dry ingredients together until a crumbly dough forms.
• Beat the egg.
• Add 15 g of egg to the dough and knead everything into a cohesive dough ball. If the dough is very sticky, add a little flour; if it is too dry, add a few drops of egg.
• Wrap the dough ball in cling film and place it in the refrigerator for one hour.

Then: lining. This means placing dough in a baking ring. For a baking ring with a diameter of 6 cm, cut out a circle of dough approximately 8 cm in diameter—you need to cover not only the base but also the sides of the ring with dough.

• Remove the dough from the refrigerator and knead it briefly.
• Dust the work surface and rolling pin with a little flour.
• Flatten the dough ball and roll the dough out evenly to a thickness of 3 to 4 mm.
• Cut out circles with a cutter.
• Place a circle of dough on the tart ring and carefully press the dough down and against the sides of the ring.
• Trim away the excess dough neatly along the edge and prick several holes in the base with a fork.
• Roll out the remaining dough again and line the rest of the tartlets.
• Place the lined tartlets in the refrigerator for half an hour.
• Preheat the oven to 160 °C and bake the tartlets for approximately 25 to 30 minutes, until done. You do not need to fill them with baking beans, but you may need to prick a few more holes in the bases after they have been in the oven for a few minutes. Baking time depends on the oven.

Baileys Colada panna cotta with cardamom

• Soak the gelatine in cold water for 5 minutes, then drain.
• Bring the cream, Baileys Colada, caster sugar and a pinch of cardamom to the boil.
• Allow to cool to 80 °C and stir in the drained gelatine.
• Pour the panna cotta into the baked tartlet shells and leave to set in the refrigerator.

Baileys Colada caramel filling

• Heat the water and caster sugar in a small saucepan.
• Allow the caster sugar to caramelise without stirring, gently moving the pan back and forth if necessary.
• Warm the Baileys Colada with the cream until lukewarm.
• Deglaze the caramel with the cream mixture and butter.
• Stir occasionally (now you may) until you have a beautifully smooth caramel.
• Pour the caramel into a silicone mould with hemispheres (2.6 cm).
• Leave to set in the freezer.

Tropical fruit mousse with Baileys Colada

• Whip the cream until semi-firm and keep it in the refrigerator.
• Soak the gelatine in cold water for 5 minutes, then drain.
• Melt the white chocolate au bain-marie or in the microwave and set aside for later.
• Whisk the caster sugar and egg yolks until frothy.
• Heat the tropical fruit purée with the Baileys Colada and pour half into the egg mixture. Mix briefly.
• Then pour this back into the pan and cook as a crème anglaise (85 °C).
• Remove the pan from the heat and stir in the drained gelatine.
• Pour over the melted white chocolate.
• Then fold in the whipped cream.
• Pour the mousse into a silicone mould with hemispheres (5 cm).
• Place a ball of frozen caramel in each filled cavity and leave to set in the freezer.

Assembly

• Remove the tartlet shells filled with panna cotta from the refrigerator and place the tropical mousse hemispheres on top.
• Chop the pistachios and sprinkle them over the tartlets.

How to make the ice cream float with Baileys Salted Caramel and chocolate sauce

• Heat the milk and cream in a small saucepan.
• Mix the caster sugar and cocoa in a bowl and add a little of the warm milk-and-cream mixture.
• Make a paste and then pour it into the pan.
• Bring to the boil and simmer over low heat, stirring constantly, until thickened.
• Pour 90 ml Baileys Salted Caramel into a glass.
• Add 2 scoops of chocolate ice cream.
• Add 240 ml coffee.
• Add another scoop of chocolate ice cream.
• Decorate with chocolate sauce and a fresh cherry.

Recipe: Meike Schaling of Petit Gateau in collaboration with Roberta Pagnier. Photography: Culinessa

Also read:

• Recipe: Baileys Affogato
• OH YES: Baileys has a new flavour: Colada
• Recipe: This delicious Baileys cocktail is very easy to make yourself