John Myers
Ingredients for 1 servings:
- 7 Butter – harden croissants, also known as Bamberger croissants
- 100 g candied lemon
- 100 g candied orange peel
- 1 pinch of clove(s), ground
- 7 g ammonium bicarbonate
- 500 ml water, lukewarm
- 50 g cinnamon
- 700 g sugar
- 1 shot of rum
- 250 g flour
- 500 g hazelnuts, ground
- 200 g dark chocolate coating
- 100 g cake icing, dark
Instructions
Working time approx. 1 hour; Total time approx. 1 hour
from breakfast croissants
Buy day-old croissants from the bakery (cheaper!) and let them sit for a few days until they are hard. Then grate them finely (like breadcrumbs) using a standard household grater. Dissolve baking powder in the water. Place all ingredients in a large bowl and mix with the baking powder water. Spread approx. 40 g of the gingerbread mixture on each wafer (7 cm diameter). Moisten your fingers slightly if necessary. Bake in a preheated oven (top/bottom heat 200°C / fan 170°C) for approx. 15 minutes. Let cool on a rack and cover with a mixture of chocolate coating and cake icing. First, warm the cake icing and dissolve the chocolate coating in it. Decorate as desired. Note: They also taste good without candied lemon and candied orange peel.
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