Santa’s stuffed boots

by Bernard

Santa's stuffed boots

I went to Strasbourg and loved the pastries. One of them, Christian, offers incredible gingerbread that I rushed to taste. One of them had this exact boot shape. I took some time to redo them from what I remember. I filled these bunches with an almond and walnut paste with Grand Marnier (the alcohol evaporates during cooking to leave a delicious taste). The dough itself is full of irresistible things. Upon arrival, Santa Claus boots that will be ideal to get in the festive mood of the holidays!
5 of a vote
Prep Time 1 hour 10 minutes
Cook Time 40 minutes
Type de plat Dessert, Snack
Cuisine Française
Servings 4 stuffed bundles
Calories 1445 kcal

Ingredients
 
 

Almond and walnut paste with Grand Marnier

Icing

Decoration

Instructions
 

  • Put the candied orange and lemon peels in a blender to reduce them to small pieces. 
  • If you have chopped almonds, blend them to reduce them more finely. 
  • It looks like a very coarse almond powder. 
  • Also grind the nuts into a coarse powder.
  • Put everything in a container or in the bowl of your food processor.
  • Add flour, salt and spices. 
  • This is the potash. It is really the leavening agent used in gingerbread from the East and Germany. I bought it on a vegan website. I put you the link HERE ! 
  • Pour 5g into a small container and add the 10ml of water. Mix until completely dissolved.
  • Add the zest of one orange and one organic lemon to the container.
  • Pour the brown vergeoise, honey, liquid vanilla and the 15g of water into a saucepan and bring to a simmer. On the picture it looks like butter, but it's really honey that I was offered! 
  • Pour into the dough and mix until you have a homogeneous paste. 
  • With everything in it, the dough is already delicious. Well, the potash gives a funny smell that will go away when cooking.
  • Set aside. For the almond paste, mix the nuts to obtain a nice powder.
  • Mix the almond powder and nuts.
  • Add the sugar.
  • Pour the Grand Marnier.
  • Finish with the glucose syrup.
  • Mix well. The smell alone is delicious.
  • For the boot, I drew on a cardboard and cut it according to the shape I remembered. You can of course make any shape you want!
  • Roll out the dough fairly thinly (5mm thick), making sure you have enough surface area for one bundle.
  • Spread a second layer of dough with the same surface.
    With the blade of a knife, without incising, mark the dough. Put almond-nut paste (the layer is 3-4mm) leaving 1,5cm before the edge of the bundle.
  • Place the second layer of rolled out dough.
  • Place the stencil on the dough and cut the dough this time.
  • And here is a nice boot!
  • Do the same for all the dough and almond-nut paste. Place the bundles as they come on a baking sheet lined with parchment paper. 
  • For the decoration, just like at Christian's, I put half a candied periwinkle and 5 raw almonds.
  • Bake at 155°C on fan heat for 27-28 minutes. In fact, the firing depends totally on the size of your subject. 
  • The boots must be well cooked. The smell during cooking is just crazy.
  • For the icing, mix the water and powdered sugar. This one is very fluid. Apply with a brush on the surface. 
  • Do the same for all the gingerbread.
  • Return to the oven, this time at 90°C for 12 minutes (still in a revolving heat).
  • For the finishing touch, temper the chocolate you have chosen. For the method, it's HERE! 
  • Dip the top of the boot to make the cuff or do it with a brush.
  • I also brush the entire underside of the boots.
  • Let the chocolate set. The boots are ready. Now let it sit for a day or two to allow the fragrances to develop even more! If well packaged, these cakes can be kept for a long time. 

Nutrition

Serving: 4stuffed bundlesCalories: 1445kcalCarbohydrates: 230gProtein: 21gFat: 65gSaturated Fat: 22gPolyunsaturated Fat: 9gMonounsaturated Fat: 30gTrans Fat: 0.1gCholesterol: 0.01mgSodium: 1051mgPotassium: 892mgFiber: 16gSugar: 135gVitamin A: 50IUVitamin C: 39mgCalcium: 298mgIron: 8mg
Keyword almonds, grand marnier, Honey, Orange Peel
Tried this recipe?Let us know how it was!
Santa boot

Santa's stuffed boots

I went to Strasbourg and loved the pastries. One of them, Christian, offers incredible gingerbread that I rushed to taste. One of them had this exact boot shape. I took some time to redo them from what I remember. I filled these bunches with an almond and walnut paste with Grand Marnier (the alcohol evaporates during cooking to leave a delicious taste). The dough itself is full of irresistible things. Upon arrival, Santa Claus boots that will be ideal to get in the festive mood of the holidays!
5 of a vote
Prep Time 1 hour 10 minutes
Cook Time 40 minutes
Type de plat Dessert, Snack
Cuisine Française
Servings 4 stuffed bundles
Calories 1445 kcal

Ingredients
 
 

Almond and walnut paste with Grand Marnier

Icing

Decoration

Instructions
 

  • Put the candied orange and lemon peels in a blender to reduce them to small pieces. 
  • If you have chopped almonds, blend them to reduce them more finely. 
  • It looks like a very coarse almond powder. 
  • Also grind the nuts into a coarse powder.
  • Put everything in a container or in the bowl of your food processor.
  • Add flour, salt and spices. 
  • This is the potash. It is really the leavening agent used in gingerbread from the East and Germany. I bought it on a vegan website. I put you the link HERE ! 
  • Pour 5g into a small container and add the 10ml of water. Mix until completely dissolved.
  • Add the zest of one orange and one organic lemon to the container.
  • Pour the brown vergeoise, honey, liquid vanilla and the 15g of water into a saucepan and bring to a simmer. On the picture it looks like butter, but it's really honey that I was offered! 
  • Pour into the dough and mix until you have a homogeneous paste. 
  • With everything in it, the dough is already delicious. Well, the potash gives a funny smell that will go away when cooking.
  • Set aside. For the almond paste, mix the nuts to obtain a nice powder.
  • Mix the almond powder and nuts.
  • Add the sugar.
  • Pour the Grand Marnier.
  • Finish with the glucose syrup.
  • Mix well. The smell alone is delicious.
  • For the boot, I drew on a cardboard and cut it according to the shape I remembered. You can of course make any shape you want!
  • Roll out the dough fairly thinly (5mm thick), making sure you have enough surface area for one bundle.
  • Spread a second layer of dough with the same surface.
    With the blade of a knife, without incising, mark the dough. Put almond-nut paste (the layer is 3-4mm) leaving 1,5cm before the edge of the bundle.
  • Place the second layer of rolled out dough.
  • Place the stencil on the dough and cut the dough this time.
  • And here is a nice boot!
  • Do the same for all the dough and almond-nut paste. Place the bundles as they come on a baking sheet lined with parchment paper. 
  • For the decoration, just like at Christian's, I put half a candied periwinkle and 5 raw almonds.
  • Bake at 155°C on fan heat for 27-28 minutes. In fact, the firing depends totally on the size of your subject. 
  • The boots must be well cooked. The smell during cooking is just crazy.
  • For the icing, mix the water and powdered sugar. This one is very fluid. Apply with a brush on the surface. 
  • Do the same for all the gingerbread.
  • Return to the oven, this time at 90°C for 12 minutes (still in a revolving heat).
  • For the finishing touch, temper the chocolate you have chosen. For the method, it's HERE! 
  • Dip the top of the boot to make the cuff or do it with a brush.
  • I also brush the entire underside of the boots.
  • Let the chocolate set. The boots are ready. Now let it sit for a day or two to allow the fragrances to develop even more! If well packaged, these cakes can be kept for a long time. 

Nutrition

Serving: 4stuffed bundlesCalories: 1445kcalCarbohydrates: 230gProtein: 21gFat: 65gSaturated Fat: 22gPolyunsaturated Fat: 9gMonounsaturated Fat: 30gTrans Fat: 0.1gCholesterol: 0.01mgSodium: 1051mgPotassium: 892mgFiber: 16gSugar: 135gVitamin A: 50IUVitamin C: 39mgCalcium: 298mgIron: 8mg
Keyword almonds, grand marnier, Honey, Orange Peel
Tried this recipe?Let us know how it was!
La cuisine de Bernard
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