INGREDIENTS

1.000g	GINGERBREAD MIX
450g	Honey
250g	Water
500g	Wheat flour

PROCESSING

Method:
Heat water and honey together up to 45°C and combine with the Komplet Gingerbread Mix. Finally, incorporate the wheat flour. This dough should rest for 24 hours to obtain a maximum volume of the pastries. Pin out thinly and bake the entire plates. After baking surround a plate with a frame, top with jelly filling and place a second plate on top. Allow to cool down and to get firm, then cut into dice and coat with couverture.

Mixing time: 2 – 3 minutes
Dough resting time: 24 hours (ideally)
Dough height: 2,5 mm
Baking temperature: 220 – 240°C, damper open
Baking time: approx. 5 – 8 minutes

Master Tip:
Do not heat water and honey over 45°C, add the wheat flour at the end only.