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Gingerbread made with Luxembourg honey, Christmas spices, almond paste and fruit jelly, coated with milk chocolate.
Professional recipe
Mix all the spices
Heat the honey and the brown sugar to 60/70°C
Mix all the ingredients together
Store in the fridge for one night
The day after, roll out the dough to a thickness of 1.5mm (a 40x60cm baking tray) on a baking sheet
Stab and brown the dough with milk
Baking rules: 10 minutes at 190°C
Put the bread in the fridge for a few hours to moisten and make it soft
Cook all the ingredients together (except the citric acid)
Cook at 76°B
Add the citric acid
Quickly pour over the biscuit (already framed)
Place the baked biscuit between 12mm rulers. Pour the fruit jelly on top of the biscuit (it sets very quickly)
Place a layer of almond paste rolled out to 5mm. This will be sealed with 30 Baumé syrup).
Cut into 27x27mm squares. Coat each with a layer of milk chocolate. Make a line of dark chocolate for decoration.
150 days
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