Nutrition Facts
6 servings
6
Recipe for Layered Gingerbread Bites, AOP Cheese
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Gingerbread mille-feuille with hazelnut cream and cheese that will delight your guests during the holidays! A recipe suggested by a renowned cheese producer.
For the gingerbread
160 honey from the Cevennes
1 egg
55 butter
65 milk
135 flour
⅓ baking powder
½ cinnamon
1 pinch salt
Directions
1
Melt the butter and let it cool slightly. Heat the honey to 50°C. Beat the egg with the honey, then add the milk followed by the cooled butter.
2
Incorporate the flour, baking powder, spices, and sifted cinnamon. Pour into a small greased and floured loaf pan. Bake your spice bread in a cold oven at 160° for 1 hour.
3
Once cooled, finely slice your spice bread and lightly toast the slices in a pan with a little butter until they caramelize slightly.
4
To finish, place a slice of spice bread, then a slice of cheese. Repeat this process 3 times and end with a slice of cheese.
Ingredients
For the gingerbread
160 honey from the Cevennes
1 egg
55 butter
65 milk
135 flour
⅓ baking powder
½ cinnamon
1 pinch salt
Directions
Directions
1
Melt the butter and let it cool slightly. Heat the honey to 50°C. Beat the egg with the honey, then add the milk followed by the cooled butter.
2
Incorporate the flour, baking powder, spices, and sifted cinnamon. Pour into a small greased and floured loaf pan. Bake your spice bread in a cold oven at 160° for 1 hour.
3
Once cooled, finely slice your spice bread and lightly toast the slices in a pan with a little butter until they caramelize slightly.
4
To finish, place a slice of spice bread, then a slice of cheese. Repeat this process 3 times and end with a slice of cheese.
Notes
-
Snoepke22
Perfect
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EN