Baileys and Coffee Pie

Directions

• For the Baileys cremeux.

• 1.Hydrate the gelatine sheets in very cold water.

• 2.Put them in a pot with the cream cheese, the sugar and the cream. Heat them on low fire.

• 3.Stir to disolve all the cheese lumps.

• 4.When the mixture is smooth, turn off the fire, drain and add the gelatine and stir.

• 5.Add in the Baileys and mix properly.

• 6.Pour the mixture into the chosen mould and freeze.

• Preparing the pie crust.

• 1.Put all the dry ingredients in a bowl: the flour mixture, the almond flour, the sugar and the salt.

• 2.Melt a bit of the butter and disolve the instant coffee in it. Set aside.

• 3.Add the rest of the butter to the dry ingredients and knead it until smooth.

• 4.Add in the coffee disolved in the melted butter.

• 5.Place the mixture in the chosen mould and smooth it out with a spatula. Bake at 160ºC for 20 minutes (until golden). Cool down and set aside.

• For the coffee ganache.

• 1.Put the cream, the sugar and the coffee in a pot and bring to a boil.

• 2.Pour this over the chocolate and mix it with a whisk, until the chocolate disolves completely and the resulting mixture is smooth.

• 3.Wait until the temperature decreases, when the ganache is at 40ºC, add the butter. Mix properly and leave it to cool in the fridge.

• 4.Once cool, put it in a pastry bag with the desired piping nozzle.

• Assembling.

• 1.Unmould the streusel once completely cool.

• 2.Unmould the Baileys cream using a blowtorch and place it over the coffee streusel.

• 3.Spread the truffle around the cake, on the streusel borders.

• 4.Decorate to your liking.