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Gingerbread with crumbly croissants

updated

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Ingredients for 1 servings:

  • 7 croissants, stale
  • 4 eggs
  • 500 g flour
  • 1 pt. gingerbread spice
  • 500 g hazelnuts, ground
  • 7 g ammonium bicarbonate (= 1 pinch)
  • 250 g sugar
  • 50 g candied lemon peel
  • 50 g candied orange peel
  • 2 tbsp rum
  • 2 tsp cinnamon
  • 1 pinch of ginger
  • ½ liter of water
  • 1 pack of wafers
  • 1 pack of dark chocolate coating

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Combine all ingredients in a large mixing bowl and mix until smooth (if using a food processor, you’ll need a large bowl). Spread the batter onto the wafers and place them on a baking sheet lined with parchment paper. Bake the gingerbread for about 25 minutes at 160°C (320°F). Cover with chocolate coating.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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