Gingerbread Man Recipe

1. Speculoos cake
2. Speculoos short crust
3. Crunchy base
4. Pear insert
5. Amber bavaroise
6. Amber glaze

1. Recipe for 2 trays of 60X40 cm. In a mixing bowl with a paddle attachment, mix all ingredients for 5 min. at medium speed. 
2. Spread on a silicon mat. 
3. Bake at 180°C for 12 to 14 min. in a deck oven closed damper. 
4. Cut discs of 5 cm diameter.

1. Use the Mimetic Incorporation at room temperature. In a mixing bowl with a paddle attachment, mix all the ingredients together until you obtain a dough texture. 
2. Laminate at 3 mm and cut out disc of 8 cm diameter to fit under the mousse. 
3. Bake on Silpain® at 170°C for 10 to 12 min. in a deck oven open damper. 
4. Bake the leftover dough to incorporate into the crunchy layer and chocolate decoration.

1. Melt the chocolate at 35°C. 
2. Process everything in a food processor. 
3. Laminate between 2 baking papers at 3 mm. 
4. Cool down. 
5. Cut out discs of 5 cm diameter.

1. Mix the lime zest into the Topfil and pipe 50 g in a silicon mould and freeze.

1. Mold use Silikomart stone 85. 
2. Pre-soak the gelatin and water for 15 min. 
3. Whip the cream to soft peak. 
4. Make a anglaise bringing the Festipak and milk to a boil, add the egg yolks and temper the mix to 85°C. 
5. Add the gelatin mass and pour over the chocolate. 
6. Cool down to 30-32°C. 
7. Fold gradually the whipped cream to the anglaise base. 
8. Pipe 50 to 75 g of mousse per mold.

1. Pre-soaked gelatin powder and water for 15 min. 
2. Boil the milk and glucose. 
3. Add the pre-soaked gelatin. 
4. Pour over the chocolate and Miroir Neutre. 
5. Use an immersion blender for a good emulsion. 
6. Let the glaze rest for 24 hours before using. 
7. Warm up the glaze to 35-40°C using an immersion blender to remove air bubbles. 
8. Apply on the frozen mousse at ± -18°C.

Assemble the crunchy base, ginger cake and Topfil insert together when still frozen. Pipe 50 to 70 g of mousse in the silicon mold and press the insert and freeze. Unmould, glaze and move it into the speculoos short crust.

For the gingerbread man stamps mix some gold powder with a white alcohol, dip a cookie cutter into it and apply it as a stamp on the glaze. For the chocolate ring use a cookie cutter the size of the mold, dip it in white tempered chocolate and apply it like a stamp on baking paper, sprinkle with pieces of speculoos short crust.