Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Note: It can also be tasted without lemon peel and orange peel.