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Pear-ginger-honey pastry
A delicious cookie base finished with honey whipped cream and Victoria almond batter!
ca. 190°C
ca. 25 min
16 pieces
Ingredients
Ingredients Dough:
1.200 g
Damco complete kanopowder
475 g
Butter
125 g
Caster sugar
30 g
Whole egg
60 g
Water
Ingredients Filling:
300 g
Damco almondpaste K+K
300 g
Frucaps cinnamon pear filling
60 g
Chopped ginger
Ingredients Whipped cream:
600 g
Cream, unsweetened
600 g
Honey
InstructionsPrintDownload PDF
Instructions dough:
- Mix the butter, sugar and Damco complete kanopowder, then add water.
- Once the dough has formed, stop the machine and place the dough in the cooler.
Instructions filling:
- Mince the ginger, then mix up the rest of the ingredients with a flat beater.
Instructions whipped cream:
- Whip the cream and honey to a thick whipped cream.
Assembling:
- Roll out the dough to 2,5 mm and cut out a circle of 10 cm Ø.
- Shape the dough into a ring of 7 cm Ø, fill it up with 40 grams of filling using a piping bag and bake.
- After the pastries have cooled down, decorate it with the honey cream, Victoria almond batter and sprinkle on some Damcosnow.
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