Instead of Elisen gingerbread, would you rather just have a little snack? Master baker and Bavaria insider Arnd Erbel from Franconia reveals his recipe for gingerbread pralines
Recipe for Gingerbread Pralines
These chocolates are in your mouth with one bite. Master baker Arnd Erbel not only creates mouthwatering Elisen gingerbread in his bakery in Dachsbach, Franconia. During Advent, the same dough is also used to make small, round gingerbread pralines. Here he reveals his recipe ...
Ingredients
- 200 bis 300 g hochwertige Schokolade
- 8 egg whites (from L-size eggs, about 250 grams)
- 450 g sugar
- 50 g honey
- 1 pinch of salt
- 5 g sieved staghorn salt
- 150 g very finely chopped candied orange and lemon peel
- 50 g marzipan
- 350 g finely ground hazelnuts
- 125 g coarsely ground almonds (lightly roasted)
- 125 g wheat or spelt flour
- 20 g gingerbread or mixed spice
- a suitable silicone mould for the baking tray
For the chocolate coating
- 200 to 300 g high-quality chocolate
Preparation
Step 1
Beat the egg whites, sugar, honey and salt with a mixer until stiff.
Step 2
Mix the candied orange peel, candied lemon peel and marzipan into a paste. Stir the paste into the beaten egg white.
Step 3
Sift the staghorn salt with the flour, then mix the hazelnuts, roasted almonds and gingerbread spice. Stir all dry ingredients by hand into the egg white mixture.
Step 4
Using a piping bag, pipe the mixture into a suitable silicone mould. Preheat the oven to 210°C and bake the gingerbread pralines for about 10 minutes.
Step 5
Break the chocolate into small pieces and place in a metal bowl. Bring water to the boil in a saucepan (the bowl must fit snugly) and then remove from the heat. Then carefully place the bowl with the chocolate into the water bath so that no water runs into the bowl. Stir occasionally and after about 10 minutes the chocolate will have melted.
Step 6
After the baked pralines have cooled off, cover with liquid chocolate, preferably with your hands, and leave the chocolates to dry on a wire rack if possible.
