I went to Strasbourg and loved the pastries. One of them, Christian, offers incredible gingerbread that I rushed to taste. One of them had this exact boot shape. I took…]]>
Santa's stuffed boots
I went to Strasbourg and loved the pastries. One of them, Christian, offers incredible gingerbread that I rushed to taste. One of them had this exact boot shape. I took some time to redo them from what I remember. I filled these bunches with an almond and walnut paste with Grand Marnier (the alcohol evaporates during cooking to leave a delicious taste). The dough itself is full of irresistible things. Upon arrival, Santa Claus boots that will be ideal to get in the festive mood of the holidays!
Ingredients
- 90 g candied orange peel
- 90 g candied lemon peel
- 150 g chopped almonds
- 90 g nuts
- 45 g hazelnut powder
- 325 g flour
- 5 g potash diluted in 10g water
- 1/2 teaspoon salt
- 4 teaspoons cinnamon powder
- 1 teaspoon ginger powder
- 1/2 teaspoon 4 spices mix
- the zest organic lemon
- the zest organic orange
- 100 g brown vergeoise
- 200 g honey
- 1 teaspoon vanilla
- 15 g water
Almond and walnut paste with Grand Marnier
- 80 g nuts
- 150 g almond powder
- 125 g sugar
- 90 g Grand Marnier
- 40 g glucose syrup
Icing
- 100 g powdered sugar
- 40 g water
Decoration
- 300 g tempered chocolate
- 2 candied cherries
- 20 almonds without skin
Instructions
- Put the candied orange and lemon peels in a blender to reduce them to small pieces.
- If you have chopped almonds, blend them to reduce them more finely.
- It looks like a very coarse almond powder.
- Also grind the nuts into a coarse powder.
- Put everything in a container or in the bowl of your food processor.
- Add flour, salt and spices.
- This is the potash. It is really the leavening agent used in gingerbread from the East and Germany. I bought it on a vegan website. I put you the link HERE !
- Pour 5g into a small container and add the 10ml of water. Mix until completely dissolved.
- Add the zest of one orange and one organic lemon to the container.
- Pour the brown vergeoise, honey, liquid vanilla and the 15g of water into a saucepan and bring to a simmer. On the picture it looks like butter, but it's really honey that I was offered!
- Pour into the dough and mix until you have a homogeneous paste.
- With everything in it, the dough is already delicious. Well, the potash gives a funny smell that will go away when cooking.
- Set aside. For the almond paste, mix the nuts to obtain a nice powder.
- Mix the almond powder and nuts.
- Add the sugar.
- Pour the Grand Marnier.
- Finish with the glucose syrup.
- Mix well. The smell alone is delicious.
- For the boot, I drew on a cardboard and cut it according to the shape I remembered. You can of course make any shape you want!
- Roll out the dough fairly thinly (5mm thick), making sure you have enough surface area for one bundle.
- Spread a second layer of dough with the same surface.With the blade of a knife, without incising, mark the dough. Put almond-nut paste (the layer is 3-4mm) leaving 1,5cm before the edge of the bundle.
- Place the second layer of rolled out dough.
- Place the stencil on the dough and cut the dough this time.
- And here is a nice boot!
- Do the same for all the dough and almond-nut paste. Place the bundles as they come on a baking sheet lined with parchment paper.
- For the decoration, just like at Christian's, I put half a candied periwinkle and 5 raw almonds.
- Bake at 155°C on fan heat for 27-28 minutes. In fact, the firing depends totally on the size of your subject.
- The boots must be well cooked. The smell during cooking is just crazy.
- For the icing, mix the water and powdered sugar. This one is very fluid. Apply with a brush on the surface.
- Do the same for all the gingerbread.
- Return to the oven, this time at 90°C for 12 minutes (still in a revolving heat).
- For the finishing touch, temper the chocolate you have chosen. For the method, it's HERE!
- Dip the top of the boot to make the cuff or do it with a brush.
- I also brush the entire underside of the boots.
- Let the chocolate set. The boots are ready. Now let it sit for a day or two to allow the fragrances to develop even more! If well packaged, these cakes can be kept for a long time.
Nutrition
Serving: 4stuffed bundlesCalories: 1445kcalCarbohydrates: 230gProtein: 21gFat: 65gSaturated Fat: 22gPolyunsaturated Fat: 9gMonounsaturated Fat: 30gTrans Fat: 0.1gCholesterol: 0.01mgSodium: 1051mgPotassium: 892mgFiber: 16gSugar: 135gVitamin A: 50IUVitamin C: 39mgCalcium: 298mgIron: 8mg
Tried this recipe?Let us know how it was!
Linzertorte
Christmas is fast approaching! While waiting for the foie gras method 4, I give you my Linzertorte recipe, revisited to be even more festive! This pie comes from Austria (Linz is an Austrian city) and is very famous in Hungary and Alsace. A crumbly pastry (I warn you because it is really crumbly and tasty!) with hazelnuts and cinnamon, with a red fruit jam interior (raspberries, blueberries…). I suggest a blueberry version to create a starry night sky, but I also put the more traditional one.
Ingredients
- 275 g flour
- 210 g butter
- 55 g hazelnut powder
- 55 g sugar
- 1 pinch of baking powder
- 1/2 teaspoon cinnamon powder
- 100 g egg yolks (about 5)
- 1/2 cap of rum (optional)
- 1 jar of blueberry, raspberry, red fruit jam...low in sugar
Instructions
- Place the yolks, cinnamon, hazelnut powder, baking powder, sugar and flour in a food processor.
- Add the cold butter cut into pieces and the rum (if you wish to use it).
- Mix with the "k" until the dough is homogeneous, no more!
- Spread on a sheet of parchment paper to a thickness of 2mm. The dough will only rise a little, as there are no whites and just a touch of baking powder.
- Line a circle, square or pie pan with the shape of your choice.
- My students in the "tartlet" classes have become pros and this recipe will be no problem for them!
- Pour the chosen jam on the pastry base. It is better to use a "home-made" jam low in sugar, or a light commercial one. With a normal jam, the result may be too sweet.
- Spread evenly.
- With the remaining dough, cut strips or stars to make this Christmas Linzertorte!
- Place the stars on the jam.
- Bake for 50 minutes at 175°C. The jam will boil. The dough should be well cooked and golden brown!
- Place on a wire rack and carefully remove from the pan.
- To make a more classic Linzertorte, simply roll out another circle (there is enough dough to make two), then cut strips with a rolling pin. Arrange them on the pastry filled with jam (here raspberries).Then from pass the roller over the circle to cut the dough.
- Cook in the same way, watching the cooking time, to be adapted according to the size of the Linzertorte.
- Carefully unpack as the Linzertorte is very crumbly!
Nutrition
Serving: 8peopleCalories: 405kcalCarbohydrates: 26gProtein: 6gFat: 32gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 191mgSodium: 443mgPotassium: 110mgFiber: 2gSugar: 9gVitamin A: 838IUVitamin C: 0.4mgCalcium: 88mgIron: 2mg
Tried this recipe?Let us know how it was!