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Printen with Rum and Marzipan Filling
The perfect printen with rum and marzipan filling recipe with a picture and simple step-by-step instructions.
For the filling:
- 20 g Crumb candies
- 1 Egg for brushing the raw dough
- 200 g Marzipan – see my KB
- 2 tbsp Rum
To shine:
- Gingerbread pranks – see my KB
For immersion:
- 250 g Chocolate, bittersweet
- Preheat the oven to 200 degrees, gas: level 3.
- Knead the gingerbread dough with crumb candy (it’s a bit difficult, you can always moisten your hands in between). Then roll out the dough as thinly as possible and brush it with the egg.
- Knead the marzipan with the rum and roll out 2 mm thick between 2 plastic sheets. It should only be half the size of the rolled out sheet of dough.
- Now peel off the top foil, turn everything so that the other foil is on top and place the marzipan plate on one half of the dough. Remove the remaining foil and cover the marzipan with the other half of the dough (fold over).
- Press everything down a little with the flat of your hand, straighten the edges and cut strips about 5 cm wide from the rectangular sheet of dough. Then cut these further into approx. 1.5 cm wide segments.
- Place on a baking sheet lined with baking paper and bake for about 10-15 minutes. Shine with the gingerbread pranks while it is still hot and then leave to cool on a wire rack.
- Dissolve the couverture in a water bath and dip half of the Printen in (oblique, straight or lengthways). Drain on a wire rack and allow to set.
- Here too – as with all gingerbread – the preparation should be done in good time, as they have to go through well.
- The above quantity refers to pieces.
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