Small Elisenlebkuchen

The Small Elisenlebkuchen Recipe Preparation time: 60 minutes without drying and cooling time * Cooking time: about 12 minutes per cookie sheet Keeps for about 4 weeks in tightly sealed cans

Approximately 40 pieces

For the gingerbread:
3 eggs (size M)
* 120 g sugar
* 1 pinch salt
* 300 g acc. Hazelnuts, walnuts or cashews
* 1-2 teaspoons pumpkin pie spice
* 1 tablespoon sifted cocoa powder
* ½ tsp hartshorn
* 150 g whipping cream (at least 30% fat)

For the cast:
250g plain chocolate (minimum 50% cocoa content)
For decorating and garnishing:
50 g white chocolate
* some chocolate pearls

In addition:
Back about 40 wafers (diameter about 5 cm)

pitch for the batter eggs, sugar and salt with electric mixer with whisk until foamy thick.

Hazelnuts, walnuts or cashews with gingerbread spices, cocoa powder and salt and mix well Hirschhorn, then lift with a spatula under the egg foam. Gradually, the subject of single cream.

the wafers on baking sheet (covered with parchment paper) spread. Add the gingerbread mass using 2 teaspoons of the wafers and then dried for about 1 hour at room temperature.

Preheat the oven. Top and bottom heat: about 180 ° C, hot air: about 160 ° C.

the baking sheets in succession move (along with hot air) in the preheated oven. The Elisenlebkuchen bake about 12 minutes per baking sheet .

The Elisenlebkuchen with the baking paper from the baking sheets to cool on cake racks and take leave.

for the chop the chocolate into small pieces of iron and melt in a saucepan over low heat in a water bath under stirring. The Elisenlebkuchen brush with the cast. Cast can be determined.

to decorate and garnish the chocolate broken into pieces and melt as described above.

The chocolate filling in a parchment paper bag and cut a small corner. The gingerbread snowflakes to decorate and garnish with chocolate pearls. Chocolate can be determined.

Small Elisenlebkuchen Recipe
Holiday Recipes
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