Stuffed Gingerbread Men

Ingredients

Unit
Satin Crème Cake Mix Plain | Patisserie 0.400 kg
Butter 0.150 kg
Egg 0.050 kg
Ginger 0.020 kg
Bread Flour 0.160 kg
Black treacle 0.070 kg
total 0.850
Per gingerbread man
Cremfil Ultim Chocolate 25-75 | Chocolate 0.005 kg
Per gingerbread man total 0.005

Method

  • Using a planetary mixer & beater mix the Satin Crème Cake Plain Mix, flour, ginger, butter & treacle to form a crumb, add the egg & mix to form dough.
  • Pin the dough to 3mm & cut into desired shapes.
  • Place evenly spaced onto lined baking trays & pipe Cremfil Ultim Chocolate 25-75 over the base leaving a 3mm gap to the edge.
  • Place other piece over the top & gently push down around the edges.
  • Bake at 180˚C top heat 160°C bottom heat for 10 mins.