Hazelnut-cocoa gingerbread with orange
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Annette Klingelhöfer is fascinated by the stories behind the pastry ingredients. She travels the world to get to know the people who supply flour, milk, cheese, but also vanilla and cocoa beans. It's all about picking the best and sharing the passion. Her Hazelnut-Cocoa Gingerbread with Orange, for instance, is full of ingredients with a rich story behind it, such as our Single Origin Madagascar chocolate.
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Easy
Hazelnut-cocoa ginger bread
Ingredients: Hazelnut-cocoa ginger bread
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1750 ghoney
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1500 gflour
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750 gMuscavado sugar
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180 gNIBS-S502
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120 zestorange(s)
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20 gbaking powder
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50 gcinnamon powder
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15 gdried cloves
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10 gstar anise
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30 gcardamom
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10 gsalt
Preparation: Hazelnut-cocoa ginger bread
Mix together and knead into a dough. Leave to rest in a cool enviroment for several weeks.
Ingredients: Hazelnut-cocoa ginger bread
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30 gnatron
Preparation: Hazelnut-cocoa ginger bread
Add and knead agin. Roll out and cut into pieces of ginger bread. Bake at 180 degrees for 15 minutes.
Ingredients: Hazelnut-cocoa ginger bread
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Q.S.
Preparation: Hazelnut-cocoa ginger bread
Soak gingerbread in the orange extract
Orange jelly
Ingredients: Orange jelly
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32 gpectin
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640 gcaster sugar
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600 gorange juice
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240 gglucose
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Q.S.cinnamon powder
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Q.S.dried cloves
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Q.S.star anise
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Q.S.finely chopped lemon zest
Preparation: Orange jelly
Heat together at 106 degrees. Pour into frame and leave to cool. Cut into small pieces.
Hazelnut-orange ganache
Ingredients: Hazelnut-orange ganache
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1350 gcream
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115 g
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300 gorange juice
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900 g
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Q.S.cinnamon powder
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Q.S.dried cloves
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Q.S.star anise
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2 beans(s)vanilla bean
Preparation: Hazelnut-orange ganache
Mix together and heat up to 40 degrees.
Ingredients: Hazelnut-orange ganache
Preparation: Hazelnut-orange ganache
Melt at 35 degrees
Ingredients: Hazelnut-orange ganache
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675 gbutter
Preparation: Hazelnut-orange ganache
Add to Robot-Coupe along with all other ingredients and emulsify.
Leave to crystallise in a fridge overnight.
Finishing and assembly:
Arrange a piece of orange jelly on top of the ginger bread pieces and pipe a bit of hazelnut-orange ganache in top. Enrobe the whole with dark chocolate and decorate to taste.
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