White Chocolate Baileys Bavarois with 50mm Chocolate Shortbread Shells


  • 50 Ready Bake 50mm Triangle Chocolate Shortbread Shells
  • 145ml Milk
  • 2g Vanilla seed
  • 30g Sugar
  • 54g Egg yolks (2)
  • 6g Gelatine
  • 300g White chocolate
  • 80g Baileys
  • 675g Cream


  • Place the chocolate shortbread shells on a baking tray and thaw. Pre heat your oven to 160°c.
  • Once thawed, bake the chocolate shortbread shells unfilled for 10 - 12 mins.
  • Cool shells and remove from foils.
  • Bring milk and vanilla seed to the boil; pour milk over whisked egg yolks and sugar slowly.
  • Pour anglaise back into saucepan and thicken stirring with a spoon.
  • Dissolve gelatine in warm water then add to anglaise.
  • Add white chocolate and baileys to anglaise.
  • Let mixture cool to room temperate.
  • Whip cream in a separate bowl until forms soft peaks. Fold cream into anglaise mix.
  • Pipe bavarois mix into the baked chocolate shortbread shells.
  • Garnish with chocolate and seasonal fruit.
  • Serve immediately or store in an air tight container in the fridge for later use.

View our full range of Chocolate Shortbread Pastry Shells.