RECIPE STEPS
1. Ingredients
- 700 g Domino Dough
- 1000 g Apricot Jam
- 700 g LMDG (Lubecca) Almond Paste
- Milk Chocolate Valrhona, origin Brazil, 42% cocoa
2. Spice Mix (for the dough)
- Cinnamon Powder (Gardens of Spices): 38.41 g
- Clove Powder (Garden of Spices): 23.17 g
- Mace (Hamburger Gewürz-Mühle): 15.45 g
- Nutmeg Powder (METRO Chef): 11.48 g
- Coriander Powder (The Spice Case): 7.72 g
- Cardamom Powder (J.S. Polak): 3.76 g
Mix all spices together.
3. Domino Dough
- Luxembourgish honey: 263 g
- Light brown sugar: 38 g
- Wheat flour: 300 g
- Whole eggs: 30 g
- Lemon paste (Corsiglia): 30 g
- Orange paste (Corsiglia): 30 g
- Spice mix: 7 g
- Anise powder (Scyma): 2 g
- Ammonium bicarbonate: 8 g
Heat the honey and brown sugar to 60/70°C.
Mix all ingredients together.
Store in the refrigerator overnight.
The next day, roll out the dough to 1.5mm thick (a 40×60 tray) on a baking sheet.
Dock and brush with milk.
Bake: 10 minutes at 190°C with the oven door slightly open.
Allow to absorb moisture.
4. Apricot Jam
- Frozen apricot puree (Adamance 100% fruit): 281 g
- Water: 64 g
- Syrup at 30: 62 g
- White sugar: 588 g
- Yellow pectin (Louis François): 13 g
- Crystal glucose: 124 g
- Citric acid: 4 g
Cook all ingredients together except for the citric acid.
Cook to 76°B.
Add the citric acid.
Quickly pour over the biscuit set in a frame.
5. Assembly
Place the baked biscuit between 12mm guides. Pour the fruit paste over it (it sets quickly).
Add a layer of almond paste rolled to 5mm thick. It will be glued with syrup at 30.
6. Finishing and Decoration
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