All recipes Pastry shop/Confectionery

Rose pepper gingerbread

Gingerbread with almond-cranberry filling

Yield

pieces, 535 g, 25×14 cm

Scheduling

Preparation: 50 minutes

Baking time: 35 minutes/180°C

Nutritional values (100 g or 100 ml)

energy: 1747 kJ/417 kcal;

fat: 9.7 g, of which saturated 0.8 g;

carbohydrates: 72 g, of which sugars 41 g;

protein: 8.9 g; salt 0.1 g

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Ingredients

Yield Recipe

Gingerbread dough

450 g

invert sugar

75 g

vanilla sugar

75 g

icing sugar, without additives

185 g

dextrose

30 g

water
heat together to 40°C and dissolve

530 g

wheat flour 400

530 g

original spelt flour 550

85 g

eggs

21 g

spice blend
add and mix

9 g

potash powder

30 g

water
dissolve together

15 g

ammonium carbonate

105 g

whole milk
dissolve together

Spice blend

10 g

coriander, ground

3 g

pink pepper, dried, finely mixed

5 g

thyme, finely ground

3 g

ginger, ground

Mix everything together.

Almond-cranberry filling

395 g

Valencia almonds 23/25, peeled
soak in water for 10 minutes

40 g

water

195 g

sugar

195 g

cranberry jam

50 g

cranberries, dried, sugared

Cranberry jam

625 g

cranberry and sour cherry purée

40 g

pectin-dextrose mixture

275 g

sugar

10 g

master juice binder

25 g

lemon juice, fresh

Pectin-dextrose mixture

7 g

dextrose

2 g

violet ribbon pectin
mix well

Additional ingredients

30 g

gum arabic, liquid

200 g

egg white spray glaze, pink

50 g

egg white spray glaze, pastel green

Production

Spice blend

Weigh out the coriander, pink pepper, thyme and ginger precisely and mix thoroughly.

Note: This spice blend is characterized by its balanced spices – the aromatic pink pepper is particularly noteworthy, giving the mixture a slightly fruity and distinctive note.

Cranberry jam

Bring the cranberry and sour cherry purée to the boil, add the pectin mixture and cook for another 30 seconds. Mix the sugar and juice thickener and add to the mixture. Store in the refrigerator overnight. Bring to the boil again for 1 minute, add the lemon juice and cook for another 2 minutes. Then store in a vacuum bag in the refrigerator.

Almond-cranberry filling

Mix all the ingredients in a Stephan mixer for about 5 minutes. Small pieces of almond may remain.

Wrap the filling in plastic and store in the refrigerator. Then roll out to 4 mm and cut to 51×29 cm, freeze briefly.

Gingerbread dough

Briefly mix all ingredients in a kneading machine. Wrap the dough in plastic and store in a cool, dark place until ready to use.

Note: The dough should be stored for at least 2 weeks before use.

Roll the dough three times with the roller 1 cm open before use.

Cutting the dough

Roll out the gingerbread dough to 2.7 mm and cut into 2 rectangles, also measuring 51×29 cm.

Baking preparation

Place the sliced almond-cranberry filling on the gingerbread and cover with the second gingerbread sheet. Cut into 4 pieces measuring 25×14 cm. Place on a baking tray lined with a Silpat mat and brush with milk.

Bake for about 35 minutes at 180°C.