Gingerbread Cookies with Cranberries and Pink Pepper

Baking and Desserts | European cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Gingerbread cookies with cranberries and pink pepper

Ingredients

Chicken Egg - 1½ pieces
Wheat Flour - 10.6 oz
Baking Powder - 0.1 oz
White Chocolate - 5.3 oz
Mandarin Puree - 0.7 oz
Sugar - 5.6 oz
Chestnut puree - 2.1 oz
Cocoa Powder - 0.2 oz
Orange Blossom Water - 0 fl oz
Inverted Syrup - 0.2 oz
Butter - 4.5 oz

Step by Step guide

Step 1

For the dough, beat the cold butter and granulated sugar in a mixer until the sugar is completely dissolved, gradually adding the egg. Mix the flour with the baking powder and sift. Add the sifted dry flour to the butter mixture in three additions. Mix briefly at low speed. Shape the dough into a rectangle, place it in a plastic container, and refrigerate for 1 hour.

Step 2

Then place the dough between two sheets of parchment paper and roll out to 3 mm thick. Use a cookie cutter to cut out two hearts weighing 37 g each. In one of them, cut out another smaller heart. Line a baking sheet with parchment paper and arrange the hearts on it with some space in between.

Step 3

Preheat the convection oven to 365°F. Bake at 338°F for 15 minutes. At the 8-minute mark, turn the baking sheet, cool, and glue together with soft ganache at 63°F.

Step 4

The ganache should be prepared the day before the main preparations. Heat the cranberry puree, mandarin puree, and invert sugar syrup to 104°F. Add orange zest to the mixture. Melt the cocoa butter in a saucepan and combine it with the white chocolate, previously melted in a water bath. Mix well. Gradually add the fruit mixture in two additions, whisking each time. Add the soft butter and blend with an immersion blender. Transfer to a container, cover with plastic wrap, and refrigerate overnight.

Step 5

Remove the ganache from the refrigerator in advance. On the heart with the cut-out center, pipe soft ganache (30 g) over the entire surface. Cover with the second heart with the center and gently press down. Top with pink pepper from a spice grinder.