| Ingredients Dough: | ||
| 1.200 | g | Damco complete kanopowder |
| 475 | g | Butter |
| 125 | g | Caster sugar |
| 30 | g | Whole egg |
| 60 | g | Water |
Instructions dough:
Mix the butter, sugar and Damco complete kanopowder, then add water. Once the dough has formed, stop the machine and place the dough in the cooler.
| Ingredients Filling: | ||
| 300 | g | Damco almondpaste K+K |
| 300 | g | Frucaps cinnamon pear filling |
| 60 | g | Chopped ginger |
Instructions filling:
Mince the ginger, then mix up the rest of the ingredients with a flat beater.
| Ingredients Whipped cream: | ||
| 600 | g | Cream, unsweetened |
| 600 | g | Honey |
Instructions whipped cream:
Whip the cream and honey to a thick whipped cream.
Assembling:
Roll out the dough to 2,5 mm and cut out a circle of 10 cm Ø.
Shape the dough into a ring of 7 cm Ø, fill it up with 40 grams of filling using a piping bag and bake.
After the pastries have cooled down, decorate it with the honey cream, Victoria almond batter and sprinkle on some Damcosnow.
Baking temp.: ca. 190°C
Baking time: ca. 25 minutes
Quantity: 16 pieces