Gingerbread Choux Pastry

1. Boil the water with the milk, salt, sugar, gingerbread spice and butter.
2. Add the previously sifted flour and starch.
3. Mix the dough on the heat for a few minutes to cook out.
4. Place in the mixer and beat in the eggs at intervals when the dough is around 60°C.
5. Continue until the mixture is at the ribbon stage
6. Separate and form into 5cm silicone half sphere moulds and freeze.
7. Remove from the freezer and the mould then place on a baking tray with silicon paper.
8. Place on the biscuit discs and leave for 5 min and room temperature.
9.  Bake in the oven at 170°C for about 15-20min be careful if opening the oven as them may fall if under cooked, wait until gold brown.

Biscuit crackled topping

1. Cream butter and sugar together.
2. Mix in flour and spice to form a paste.
3. Role in between silicon paper.
4. Freeze then cut out 5cm round discs.
5. Leave in freezer until needed.

Chocolate and hazelnut mousse

1. Whisk the egg yolk, sugar and ginger bread spice together.
2. Bring the cream to the boil and pour onto the egg mix cook to 85°c.
3. Add to the Gold chocolate and stir till dissolved, allow to cool 35ᵒc.
4. Fold in the praline, salt and whipping cream semi whipped.
5. Place in a piping bag with a star nozzle.

Gingerbread spice recipe         

1. Mix all spices together and store in an airtight container.