Gingerbread Christmas pastry stuck together with cream. Baked pastry is nice and soft. This type of cream is very tasty and has long durability.
recipe,photo-recipe,unsalted butter,honey ,Biscuits,Christmas
No. of servings
1. Dough preparation
Place in the pan eggs, margarine, sugar, honey, cinnamon, baking powder and stir over medium heat until sugar is melted. Be careful that the dough does not burn.
all-purpose flour / plain flour 15.75 oz (450 g)
After that, pour content of the pan on prepared flour and prepare stiff dough, and let it rest in the cold place for 2 hours. When the dough is rested, it is stiff and easier to work with.
Use a rolling pin to spread the dough until it is about 3 mm thick and cut out rounds, hearts ... various shapes.
Place them on the baking tin with parchment paper and bake at 355°F (180°C) for about 7 minutes.
5. Cream preparation
Stir fine flour and vanilla sugar in a cold milk and cook dense gruel, then stir it occasionally to let it cool.
Mix butter with sugar and gradually add cooled gruel in. Whisk the cream until smooth. Add sugar to your taste.
Spread the cream over the pastry and stick each two pieces together.
Dip the top part in the chocolate topping and decorate to your fantasy with white chocolate, icing decorations, nuts ...
|all-purpose flour / plain flour||15.75||oz||450||grams|
|confectioners glaze white||-|
|semi skimmed milk 1,5%||¾||cup||0.2||litre|