Santa’s stuffed boots

• 90g candied orange peel
• 90 candied lemon peels
• 150g chopped almonds
• 90g of nuts
• 45g of hazelnut powder
• 325g of flour
• 5g of potash diluted in 10g of water
• 1/2 teaspoon of salt
• 4 teaspoons cinnamon powder
• 1 teaspoon ginger powder
• 1/2 teaspoon of 4 spices
• the zest of an organic lemon
• zest of an organic orange
• 100g of brown vergeoise
• 200g of honey
• 1 teaspoon of liquid vanilla
• 15g of water

Almond and walnut paste with Grand Marnier :

• 80g of nuts 
• 150g almond powder 
• 125g of sugar
• 90g of Grand Marnier
• 40g of glucose syrup

• 300g of tempered chocolate
• 2 candied cherries
• 20 almonds without skin

Also grind the nuts into a coarse powder.

Put everything in a container or in the bowl of your food processor.

Set aside. For the almond paste, mix the nuts to obtain a nice powder.

Mix the almond powder and nuts.

Add the sugar.

Pour the Grand Marnier.

Finish with the glucose syrup.

Mix well. The smell alone is delicious.

For the boot, I drew on a cardboard and cut it according to the shape I remembered. You can of course make any shape you want!

Roll out the dough fairly thinly (5mm thick), making sure you have enough surface area for one bundle.

Spread a second layer of dough with the same surface.
With the blade of a knife, without incising, mark the dough. Put almond-nut paste (the layer is 3-4mm) leaving 1,5cm before the edge of the bundle.

Place the second layer of rolled out dough.

Place the stencil on the dough and cut the dough this time.

And here is a nice boot!

For the decoration, just like at Christian’s, I put half a candied periwinkle and 5 raw almonds.

The boots must be well cooked. The smell during cooking is just crazy.

Do the same for all the gingerbread.

Return to the oven, this time at 90°C for 12 minutes (still in a revolving heat).

Dip the top of the boot to make the cuff or do it with a brush.

I also brush the entire underside of the boots.

Santa's stuffed boots

I went to Strasbourg and loved the pastries. One of them, Christian, offers incredible gingerbread that I rushed to taste. One of them had this exact boot shape. I took some time to redo them from what I remember. I filled these bunches with an almond and walnut paste with Grand Marnier (the alcohol evaporates during cooking to leave a delicious taste). The dough itself is full of irresistible things. Upon arrival, Santa Claus boots that will be ideal to get in the festive mood of the holidays!

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Temps de préparation 1 heure h 10 minutes min

Temps de cuisson 40 minutes min

Type de plat Dessert, Snack

Cuisine Française

Portions 4 stuffed bundles

Calories 1445 kcal

Ingrédients

 

Métrique InternationnalMétrique

 

1x2x3x

• 90 g candied orange peel
• 90 g candied lemon peel
• 150 g chopped almonds
• 90 g nuts
• 45 g hazelnut powder
• 325 g flour
• 5 g potash diluted in 10g water
• 1/2 teaspoon salt
• 4 teaspoons cinnamon powder
• 1 teaspoon ginger powder
• 1/2 teaspoon 4 spices mix
• the zest organic lemon
• the zest organic orange
• 100 g brown vergeoise
• 200 g honey
• 1 teaspoon vanilla
• 15 g water

Almond and walnut paste with Grand Marnier

• 80 g nuts
• 150 g almond powder
• 125 g sugar
• 90 g Grand Marnier
• 40 g glucose syrup

Icing

• 100 g powdered sugar
• 40 g water

Decoration

• 300 g tempered chocolate
• 2 candied cherries
• 20 almonds without skin

Instructions

 

• Put the candied orange and lemon peels in a blender to reduce them to small pieces.
• If you have chopped almonds, blend them to reduce them more finely.
• It looks like a very coarse almond powder.
• Also grind the nuts into a coarse powder.
• Put everything in a container or in the bowl of your food processor.
• Add flour, salt and spices.
• This is the potash. It is really the leavening agent used in gingerbread from the East and Germany. I bought it on a vegan website. I put you the link HERE !
• Pour 5g into a small container and add the 10ml of water. Mix until completely dissolved.
• Add the zest of one orange and one organic lemon to the container.
• Pour the brown vergeoise, honey, liquid vanilla and the 15g of water into a saucepan and bring to a simmer. On the picture it looks like butter, but it's really honey that I was offered!
• Pour into the dough and mix until you have a homogeneous paste.
• With everything in it, the dough is already delicious. Well, the potash gives a funny smell that will go away when cooking.
• Set aside. For the almond paste, mix the nuts to obtain a nice powder.
• Mix the almond powder and nuts.
• Add the sugar.
• Pour the Grand Marnier.
• Finish with the glucose syrup.
• Mix well. The smell alone is delicious.
• For the boot, I drew on a cardboard and cut it according to the shape I remembered. You can of course make any shape you want!
• Roll out the dough fairly thinly (5mm thick), making sure you have enough surface area for one bundle.
• Spread a second layer of dough with the same surface.

  With the blade of a knife, without incising, mark the dough. Put almond-nut paste (the layer is 3-4mm) leaving 1,5cm before the edge of the bundle.
• Place the second layer of rolled out dough.
• Place the stencil on the dough and cut the dough this time.
• And here is a nice boot!
• Do the same for all the dough and almond-nut paste. Place the bundles as they come on a baking sheet lined with parchment paper.
• For the decoration, just like at Christian's, I put half a candied periwinkle and 5 raw almonds.
• Bake at 155°C on fan heat for 27-28 minutes. In fact, the firing depends totally on the size of your subject.
• The boots must be well cooked. The smell during cooking is just crazy.
• For the icing, mix the water and powdered sugar. This one is very fluid. Apply with a brush on the surface.
• Do the same for all the gingerbread.
• Return to the oven, this time at 90°C for 12 minutes (still in a revolving heat).
• For the finishing touch, temper the chocolate you have chosen. For the method, it's HERE!
• Dip the top of the boot to make the cuff or do it with a brush.
• I also brush the entire underside of the boots.
• Let the chocolate set. The boots are ready. Now let it sit for a day or two to allow the fragrances to develop even more! If well packaged, these cakes can be kept for a long time.

Nutrition

Portion: 4stuffed bundlesCalories: 1445kcalCarbohydrates: 230gProtéines: 21gFat: 65gLipides saturés: 22gGraisses polyinsaturées: 9gGraisses monoinsaturées: 30gLipides trans: 0.1gCholéstérol: 0.01mgSodium: 1051mgPotassium: 892mgFibre: 16gSucre: 135gVitamine A: 50IUVitamine C: 39mgCalcium: 298mgFer: 8mg

Keyword amandes, grand marnier, Miel, Orange Peel

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