Sweet as a gift
To give as a treat is actually the best invention since Santa Claus gives it. It is homemade, you can do it independent of store opening times and it comes from the heart ... Smart and beautiful is our favorite combination. You can find sweets as a present in our favorite variations in this article. Let's go down with Nikolausstiefeln
Nikolausstiefel
Ingredients (about 10 pieces):
150g butter or margarine 125g brown sugar 1 egg 1 pinch of salt 1/2 tsp ground ginger 3 pieces candied ginger 350 g flour Flour for the work surface 1 egg yolk 2 tablespoons milk 100 g powdered sugar 2-3 teaspoon lemon juice Sweets to decorate
Preparation:
Beat soft fat, sugar, egg, salt, ginger powder and candied ginger pressed through the garlic press with the whisk of the hand mixer, add flour and knead first with the dough hooks, then with hands to a smooth dough, wrapped in foil for two hours Allow the refrigerator to rest, preheat the oven to 200 degrees, convoy 175 degrees, gas stage 3, roll out the dough in portions on a floured work surface 1/2 cm thick, cut out Nicholas' boots and place on a baking sheet covered with baking paper, make small pieces from the remaining dough ( For example, shooting stars or hearts), which can be used to stick the boots, whisk egg yolk with milk and brush the boots with it, the Santa Claus boots in the preheated oven for ten to twelve minutes, bake the other figures depending on size for six to ten minutes Mix the powdered sugar and lemon juice with the whisk of the hand mixer to a viscous casting that has cooled down Let's decorate boots with frosting, dough figures and sweets.
Tip:
The dough is particularly suitable for figures, as it retains its shape during baking. The calories for the Santa's boots are calculated without the sweets.
Miniature Christmas muffins
Ingredients (about 45 pieces):
125 g butter or margarine 100 g sugar 2 eggs 1 pinch of salt 200 g flour 1/2 sachet of baking powder each 1 teaspoon ground cinnamon and ground cardamom 1 pinch of clove powder 125 g of fruit mix (eg Frutta Mix from Schwartau)
Preparation:
Mix the soft fat, sugar, eggs and salt with the whisk of the hand mixer until frothy, mix the flour, baking powder and spices, fold in 100 grams of finely chopped fruit mix, oven at 200 degrees, convection 180 degrees, preheat gas stage 3, muffin dough Fill a piping bag with a large hole grommet and squirt the dough into small praline cuffs, the muffins each with a piece of the remaining un-haken fruit mix, bake mini-muffins in a preheated oven for about eight to ten minutes.
Tip:
The muffins should be eaten as fresh as possible. Of course, the muffins also succeed in normal muffin forms. But then the baking time increases
almonds
Ingredients (about 20 pieces):
100 g dark chocolate 1 good knife tip cayenne pepper 1 heaped tablespoon sugar 120 g almond sliver
Preparation:
Break the chocolate into pieces, melt in a hot water bath and stir in the pepper, melt the sugar in a non-stick pan (caramelize, when the sugar has melted and begins to brown, turn down the heat and continue working quickly so that the sugar does not burn and become bitter), Add the almonds and briefly fry them, immediately mix the almonds with the melted chocolate, place two small teaspoons of small elongated piles on a sheet of baking paper, leave almonds to dry for one hour in the refrigerator and then at room temperature.
caramels
Ingredients (about 25 pieces):
200 g whipped cream 200 g light or dark beet syrup 200 g sugar 30 g butter 50 g chopped almonds
Preparation:
Mix all ingredients in a saucepan and bring to a boil while stirring. Cook the mixture over medium heat while stirring for about 5 minutes until creamy. Pour caramel into small paper cuffs and let cool.
Tip:
The caramel is almost as hard as a candy and can be solved with a trick from the paper sleeve: take the candy in the cuff half in the mouth and then breathe. The moisture dissolves the cuff. The small paper cuffs you get in the supermarket (eg by Fackelmann).
Zimtbällchen
Ingredients (about 50 pieces):
3 egg whites 1 packet vanilla sugar 1 teaspoon cinnamon 300 g ground hazelnuts 60 g whole hazelnuts
Preparation:
Beat the egg whites until stiff. Sprinkle the icing sugar and vanilla sugar while constantly whipping. Set aside about four tablespoons of egg yolk. Lift cinnamon and ground hazelnuts under the remaining egg whites. Mold mass into walnut-sized balls with wet hands. Place on sheets of baking paper and press a small dent with a wooden spoon handle.Spread the balls with the rest of the egg whites and place a hazelnut in the pits. Bake in preheated oven at 125 degrees, circulating air 100 degrees, gas level 1 for about 25 to 30 minutes. Let cool on a cake rack.
chocolate tower
Ingredients (about 34 pieces):
100 g half-bitter couverture 100 g whole milk couverture 200 g coconut leaf fat (Palmin) 3 fresh eggs 200 g powdered sugar 5 square baking wafers (about 12 x 20 cm, eg from Küchle)
Preparation:
Chop couvertures separately and let melt with 100 g of coconut fat in a warm water bath separately. Beat the eggs and powdered sugar with the whisk of the hand mixer until light and creamy and divide into two portions. Mix a portion with the warm half-bitter-couverture mixture. Let cool down. Stir the remaining egg-powdered sugar mixture with the warm milk chocolate-couverture mixture and let it cool as well. If the chocolate masses are spreadable, coat each of two wafers with half-bitter or full-milk couverture and place them on top of each other. Cover with a wafer and leave to set in the fridge. Use a sharp knife to cut cubes of about 2.5 x 2.5 cm. Pick up in the fridge.
Tip:
Tip from our experimental kitchen: The chocolate does not smudge if you rinse the knife after every cut and wipe it dry.
Chocolate cake with pineapple
Ingredients (about 50 pieces):
150 g butter or margarine 175 g sugar 1 pinch of salt 2 eggs 150 g flour 175 g ground almonds 1/2 teaspoon baking powder 120 g dried pineapple pieces 70 g powdered sugar 200 g marzipan raw material 1 tbsp coconut liqueur (eg Batida de Coco or coconut syrup) 3 tbsp. Pineapple jam 300 g dark chocolate couverture
Preparation:
Beat the fat and sugar with the whisk of the hand mixer until frothy, add the salt and the eggs one at a time, add the flour, almonds and baking powder and mix well, oven at 175 degrees, circulating air at 160 degrees, preheat gas stage 2, and the dough with a baking paper spread the baking tray about 24 x 32 cm and bake for 17 to 20 minutes, pineapple pieces (some for decoration set aside) finely chop icing sugar in the lightning chopper, marzipan raw mixture, chopped pineapple and coconut liqueur well knead the baked dough from the sheet, the Peel off baking paper, cut 1/2 cm margin from each side, halve dough piece, stir pineapple jam smoothly and brush both undersides of still warm dough sheets, roll out pineapple marzipan between sheets of cleared dough, place the rolled out marzipan on a dough sheet and place the second with the jam side down and et press down, cover with foil in the fridge overnight, cut into 2 x 3 cm pieces the next day with a sharp knife, slowly melt crumbly couverture in a hot water bath, the cubes individually on a fork, preferably with a praline fork, dip into the couverture, place the dice on a wire rack to drain and cover with a strip of pineapple, let the dice dry and then keep cool in a closed tin.
