Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 7 Butter croissants, also known as Bamberg croissants, harden
- 100 g lemon peel
- 100 g orane peel
- 1 pinch clove (s), ground
- 7 g deer horn salt
- 500 ml water, lukewarm
- 50 g cinnamon
- 700 g suar
- 1 shot rum
- 250 g flour
- 500 g hazelnuts, round
- 200 g couverture, dark
- 100 g cake icin, dark
Print Recipe
Pin Recipe Instructions
- Buy croissants from the bakery from the day before (cheaper!) And leave them for a few days until they are hard. Then grate finely (like breadcrumbs) with a common household grater. Dissolve staghorn salt in the water. Put all ingredients in a large bowl and mix with the staghorn salt water.
- Spread approx. 40 g of the gingerbread mixture on each wafer (diameter 7 cm). Slightly moisten your fingers if necessary. Bake in the preheated oven top / bottom heat 200 ° C // hot air 170 ° C for approx. 15 minutes.
- Allow to cool on a wire rack and cover with a mixture of couverture and cake icing. First heat the cake icing and then dissolve the couverture. Decorate as you wish.
- Note: It can also be tasted without lemon peel and orange peel.
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