Gingerbread Stars Filled with Cream

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Gingerbread Stars Filled with Cream
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation

Ingredients

for
30
Ingredients
200 grams
2
200 grams
200 grams
2 packets
½ teaspoon
1 teaspoon
20 grams
80 grams
150 grams
finely chopped Hazelnuts
3 tablespoons
Sugar (for sprinkling)
For the cream
400 milliliters
1 packet
1 tablespoon
1 tablespoon
70 grams
200 grams
200 grams

Preparation steps

1.

In a pan, melt the butter over medium heat, add the oatmeal and toast for about 3 minutes. Remove from the heat and let cool. Beat the eggs with the sugar, vanilla sugar, salt and cinnamon until fluffy. Stir in the hazelnut puree, flour, toasted oats and hazelnuts. Grease a rimmed baking sheet, add the dough and bake in a preheated oven (convection 200°C) (approximately 350°F) for about 12-15 minutes, until golden brown. Remove from the oven and let cool. Brush the dough with maple syrup. Cut into 2 rectangles and sprinkle 1 rectangle with sugar.  

2.

For the cream: Mix 4 tablespoons milk with the pudding powder, cocoa powder and gingerbread spice. Bring the remaining milk and sugar to a boil, stir in the pudding mix and let boil until thickened. Remove from the heat and let cool, stirring often.

3.

Cream the butter until fluffy. Once the pudding and butter are roughly the same temperature, stir the butter into the pudding.

4.

Spread the cream over the plain rectangle of dough, around 5-7 mm (approximately 1/8 - 1/4 inch) thick. Top with the second sheet of dough, sugar-side up, and gently press together. Cut out as many stars (about 3-4 cm) (approximately 1 inch) with a star-shaped cookie cutter as possible. 

5.

Melt the dark chocolate in a hot water bath. Dip the base of each star in chocolate then transfer to a baking sheet lined with parchment paper to set. Serve.