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!<\/p>\n","protected":false},"author":1,"featured_media":293139,"template":"","format":"standard","wprm_course":[756,10137],"wprm_cuisine":[764],"wprm_keyword":[4061,7870,5961,10382],"wprm_ingredient":[10377,10198,5134,10379,10381,10372,4773,10373,10094,9172,9170,5330,7867,10375,10240,10374,3034,10378,10376,3671,175,176,10380,5642,6604],"wprm_ingredient_unit":[2468,7560,7559,9267,10208],"wprm_glossary_term":[],"wprm_equipment":[],"wprm_nutrition_ingredient":[],"class_list":["post-293144","wprm_recipe","type-wprm_recipe","status-publish","format-standard","has-post-thumbnail","hentry","wprm_course-dessert-en","wprm_course-snack","wprm_cuisine-francaise-en","wprm_ingredient-4-spices-mix","wprm_ingredient-almond","wprm_ingredient-almonds","wprm_ingredient-brown-vergeoise","wprm_ingredient-candied-cherries","wprm_ingredient-candied-lemon-peel","wprm_ingredient-candied-orange-peel","wprm_ingredient-chopped-almonds","wprm_ingredient-cinnamon","wprm_ingredient-flour","wprm_ingredient-ginger","wprm_ingredient-glucose-syrup","wprm_ingredient-grand-marnier","wprm_ingredient-hazelnut","wprm_ingredient-honey","wprm_ingredient-nuts","wprm_ingredient-organic-lemon","wprm_ingredient-organic-orange","wprm_ingredient-potash","wprm_ingredient-powdered-sugar","wprm_ingredient-salt","wprm_ingredient-sugar","wprm_ingredient-tempered-chocolate","wprm_ingredient-vanilla","wprm_ingredient-water-en"],"acf":[],"recipe":{"id":293144,"slug":"wprm-santas-stuffed-boots","post_status":"publish","date":"2017-12-22 18:16:00","date_formatted":"Dec 22","post_password":"","post_author":"1","language":"en","type":"food","image_id":293139,"image_url":"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/Santa-boot.jpg","pin_image_id":0,"pin_image_url":"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/Santa-boot.jpg","pin_image_repin_id":"","name":"Santa's stuffed boots","summary":"
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!<\/p>","author_display":"default","author_name":"","author_link":"","author_bio":"","cost":"","servings":"4","servings_unit":"stuffed 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Put the candied orange and lemon peels in a blender to reduce them to small pieces.\u00a0<\/p>","image":0,"ingredients":[]},{"uid":1,"name":"","text":"
If you have chopped almonds, blend them to reduce them more finely.\u00a0<\/p>","image":0,"ingredients":[]},{"uid":2,"name":"","text":"
It looks like a very coarse almond powder.\u00a0<\/p>","image":0,"ingredients":[]},{"uid":3,"name":"","text":"
Also grind the nuts into a coarse powder.<\/p>","image":0,"ingredients":[]},{"uid":4,"name":"","text":"
Put everything in a container or in the bowl of your food processor.<\/p>","image":0,"ingredients":[]},{"uid":5,"name":"","text":"
Add flour, salt and spices.\u00a0<\/p>","image":0,"ingredients":[]},{"uid":6,"name":"","text":"
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\u00a0HERE\u00a0!\u00a0<\/p>","image":0,"ingredients":[]},{"uid":7,"name":"","text":"
Pour 5g into a small container and add the 10ml of water. Mix until completely dissolved.<\/p>","image":0,"ingredients":[]},{"uid":8,"name":"","text":"
Add the zest of one orange and one organic lemon to the container.<\/p>","image":0,"ingredients":[]},{"uid":9,"name":"","text":"
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!\u00a0<\/p>","image":0,"ingredients":[]},{"uid":10,"name":"","text":"
Pour into the dough and mix until you have a homogeneous paste.\u00a0<\/p>","image":0,"ingredients":[]},{"uid":11,"name":"","text":"
With everything in it, the dough is already delicious. Well, the potash gives a funny smell that will go away when cooking.<\/p>","image":0,"ingredients":[]},{"uid":12,"name":"","text":"
Set aside. For the almond paste, mix the nuts to obtain a nice powder.<\/p>","image":0,"ingredients":[]},{"uid":13,"name":"","text":"
Mix the almond powder and nuts.<\/p>","image":0,"ingredients":[]},{"uid":14,"name":"","text":"
Add the sugar.<\/p>","image":0,"ingredients":[]},{"uid":15,"name":"","text":"
Pour the Grand Marnier.<\/p>","image":0,"ingredients":[]},{"uid":16,"name":"","text":"
Finish with the glucose syrup.<\/p>","image":0,"ingredients":[]},{"uid":17,"name":"","text":"
Mix well. The smell alone is delicious.<\/p>","image":0,"ingredients":[]},{"uid":18,"name":"","text":"
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!<\/p>","image":0,"ingredients":[]},{"uid":19,"name":"","text":"
Roll out the dough fairly thinly (5mm thick), making sure you have enough surface area for one bundle.<\/p>","image":0,"ingredients":[]},{"uid":20,"name":"","text":"
Spread a second layer of dough with the same surface.<\/p>
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.<\/p>","image":0,"ingredients":[]},{"uid":21,"name":"","text":"
Place the second layer of rolled out dough.<\/p>","image":0,"ingredients":[]},{"uid":22,"name":"","text":"
Place the stencil on the dough and cut the dough this time.<\/p>","image":0,"ingredients":[]},{"uid":23,"name":"","text":"
And here is a nice boot!<\/p>","image":0,"ingredients":[]},{"uid":24,"name":"","text":"
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.\u00a0<\/p>","image":0,"ingredients":[]},{"uid":25,"name":"","text":"
For the decoration, just like at Christian's, I put half a candied periwinkle and 5 raw almonds.<\/p>","image":0,"ingredients":[]},{"uid":26,"name":"","text":"
Bake at 155\u00b0C on fan heat for 27-28 minutes. In fact, the firing depends totally on the size of your subject.\u00a0<\/p>","image":0,"ingredients":[]},{"uid":27,"name":"","text":"
The boots must be well cooked. The smell during cooking is just crazy.<\/p>","image":0,"ingredients":[]},{"uid":28,"name":"","text":"
For the icing, mix the water and powdered sugar. This one is very fluid. Apply with a brush on the surface.\u00a0<\/p>","image":0,"ingredients":[]},{"uid":29,"name":"","text":"
Do the same for all the gingerbread.<\/p>","image":0,"ingredients":[]},{"uid":30,"name":"","text":"
Return to the oven, this time at 90\u00b0C for 12 minutes (still in a revolving heat).<\/p>","image":0,"ingredients":[]},{"uid":31,"name":"","text":"
For the finishing touch, temper the chocolate you have chosen. For the method, it's HERE!\u00a0<\/p>","image":0,"ingredients":[]},{"uid":32,"name":"","text":"
Dip the top of the boot to make the cuff or do it with a brush.<\/p>","image":0,"ingredients":[]},{"uid":33,"name":"","text":"
I also brush the entire underside of the boots.<\/p>","image":0,"ingredients":[]},{"uid":34,"name":"","text":"
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.\u00a0<\/p>","image":0,"ingredients":[]}],"name":"","uid":-1}],"ingredients_flat":[{"uid":0,"amount":"90","unit":"g","name":"candied orange peel","notes":"","converted":{"2":{"amount":"3.17","unit":"oz","unit_id":7560}},"unit_id":2468,"id":4773,"conversion_item_snapshot":{"amount":"90","unit":"g","timestamp":1775751366000},"type":"ingredient","link":{"url":"","nofollow":"default","eafl":""}},{"uid":1,"amount":"90","unit":"g","name":"candied lemon peel","notes":"","converted":{"2":{"amount":"3.17","unit":"oz","unit_id":7560}},"unit_id":2468,"id":10372,"conversion_item_snapshot":{"amount":"90","unit":"g","timestamp":1775751366000},"type":"ingredient","link":{"url":"","nofollow":"default","eafl":""}},{"uid":2,"amount":"150","unit":"g","name":"chopped 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and walnut paste with Grand 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cherries","notes":"","converted":{"2":{"amount":"2","unit":""}},"id":10381,"conversion_item_snapshot":{"amount":"2","unit":"","timestamp":1775751366000},"type":"ingredient","link":{"url":"","nofollow":"default","eafl":""}},{"uid":29,"amount":"20","unit":"","name":"almonds","notes":"without skin","converted":{"2":{"amount":"20","unit":""}},"id":5134,"conversion_item_snapshot":{"amount":"20","unit":"","timestamp":1775751366000},"type":"ingredient","link":{"url":"","nofollow":"default","eafl":""}}],"instructions_flat":[{"uid":0,"name":"","text":"
Put the candied orange and lemon peels in a blender to reduce them to small pieces.\u00a0<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":1,"name":"","text":"
If you have chopped almonds, blend them to reduce them more finely.\u00a0<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":2,"name":"","text":"
It looks like a very coarse almond powder.\u00a0<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":3,"name":"","text":"
Also grind the nuts into a coarse powder.<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":4,"name":"","text":"
Put everything in a container or in the bowl of your food processor.<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":5,"name":"","text":"
Add flour, salt and spices.\u00a0<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":6,"name":"","text":"
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\u00a0HERE\u00a0!\u00a0<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":7,"name":"","text":"
Pour 5g into a small container and add the 10ml of water. Mix until completely dissolved.<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":8,"name":"","text":"
Add the zest of one orange and one organic lemon to the container.<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":9,"name":"","text":"
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!\u00a0<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":10,"name":"","text":"
Pour into the dough and mix until you have a homogeneous paste.\u00a0<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":11,"name":"","text":"
With everything in it, the dough is already delicious. Well, the potash gives a funny smell that will go away when cooking.<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":12,"name":"","text":"
Set aside. For the almond paste, mix the nuts to obtain a nice powder.<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":13,"name":"","text":"
Mix the almond powder and nuts.<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":14,"name":"","text":"
Add the sugar.<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":15,"name":"","text":"
Pour the Grand Marnier.<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":16,"name":"","text":"
Finish with the glucose syrup.<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":17,"name":"","text":"
Mix well. The smell alone is delicious.<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":18,"name":"","text":"
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!<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":19,"name":"","text":"
Roll out the dough fairly thinly (5mm thick), making sure you have enough surface area for one bundle.<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":20,"name":"","text":"
Spread a second layer of dough with the same surface.<\/p>
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.<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":21,"name":"","text":"
Place the second layer of rolled out dough.<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":22,"name":"","text":"
Place the stencil on the dough and cut the dough this time.<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":23,"name":"","text":"
And here is a nice boot!<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":24,"name":"","text":"
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.\u00a0<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":25,"name":"","text":"
For the decoration, just like at Christian's, I put half a candied periwinkle and 5 raw almonds.<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":26,"name":"","text":"
Bake at 155\u00b0C on fan heat for 27-28 minutes. In fact, the firing depends totally on the size of your subject.\u00a0<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":27,"name":"","text":"
The boots must be well cooked. The smell during cooking is just crazy.<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":28,"name":"","text":"
For the icing, mix the water and powdered sugar. This one is very fluid. Apply with a brush on the surface.\u00a0<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":29,"name":"","text":"
Do the same for all the gingerbread.<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":30,"name":"","text":"
Return to the oven, this time at 90\u00b0C for 12 minutes (still in a revolving heat).<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":31,"name":"","text":"
For the finishing touch, temper the chocolate you have chosen. For the method, it's HERE!\u00a0<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":32,"name":"","text":"
Dip the top of the boot to make the cuff or do it with a brush.<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":33,"name":"","text":"
I also brush the entire underside of the boots.<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":34,"name":"","text":"
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.\u00a0<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""}],"video_id":0,"video_embed":"","video_thumb_url":"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/Santa-boot-150x150.jpg","notes":"","nutrition":{"serving_size":4,"calories":1445,"carbohydrates":230,"protein":21,"fat":65,"saturated_fat":22,"polyunsaturated_fat":9,"monounsaturated_fat":30,"trans_fat":0.1,"cholesterol":0.01,"sodium":1051,"potassium":892,"fiber":16,"sugar":135,"vitamin_a":50,"vitamin_c":39,"calcium":298,"iron":8,"serving_unit":"stuffed bundles"},"custom_fields":[],"ingredient_links_type":"global","unit_system":"default","rating":{"count":"1","average":"5","comment_ratings":false,"user_ratings":{"count":1,"average":5}},"parent_post_id":"278603"},"wprm_parent_post_id":"278603","_links":{"self":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/wprm_recipe\/293144","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/wprm_recipe"}],"about":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/types\/wprm_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/users\/1"}],"version-history":[{"count":0,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/wprm_recipe\/293144\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media\/293139"}],"wp:attachment":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media?parent=293144"}],"wp:term":[{"taxonomy":"wprm_course","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/wprm_course?post=293144"},{"taxonomy":"wprm_cuisine","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/wprm_cuisine?post=293144"},{"taxonomy":"wprm_keyword","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/wprm_keyword?post=293144"},{"taxonomy":"wprm_ingredient","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/wprm_ingredient?post=293144"},{"taxonomy":"wprm_ingredient_unit","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/wprm_ingredient_unit?post=293144"},{"taxonomy":"wprm_glossary_term","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/wprm_glossary_term?post=293144"},{"taxonomy":"wprm_equipment","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/wprm_equipment?post=293144"},{"taxonomy":"wprm_nutrition_ingredient","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/wprm_nutrition_ingredient?post=293144"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}