Food Recipes

Christmas Sweet Glazing Board

Share
time icon Posted 2 years ago comment icon 0 Comments

Christmas Sweet Glazing Board 

A festive celebration is a great excuse to make some sweet treats and make them into a table centerpiece for sharing with friends & family.

Christmas Sweet Glazing Board 

Ingredients:

  • 500g dark chocolate
  • 15g pecans
  • 20g almonds
  • 10g pistachios
  • 10g pumpkin
  • 120g cream cheese
  • 225g cookies
  • 85g unsalted butter
  • 2 egg whites
  • 125g caster sugar
  • 20g dried cranberries
  • salt
  • 200g white chocolate
  • 200g honey
  • 270g all purpose flour
  • 70g ground almonds
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 pinch cloves
  • 1 pinch ground nutmeg
  • 1 pinch black pepper
  • 50g egg whites
  • 300g icing sugar
  • 150g whipping cream
  • 50g speculoos spread 
  • red foof coloouring

Method:

Making the Meringue Kisses:

  1. Preheat an oven to 110ºC
  2. Line a baking tray with parchment paper
  3. Fit the Whisk tool
  4. Add ingredient into the 5L bowl
  5. Whisk until medium peaks form - 2 min 30 seconds, speed Max
  6. While the machine is running, gradually add the ingredient - 5 minutes 30 seconds, speed Max
  7. Fit a piping bag with an open star piping tip
  8. Dip a medium size paintbrush in food colouring
  9. Paint three stripes of the food colouring up the sides of the piping bag to create stripped meringue kisses
  10. Transfer the meringue into the piping bag
  11. Pipe meringue onto the prepared baking tray, with even gaps between them
  12. Bake until the meringue comes cleanly away from the parchment paper - 110ºC, 2 hr
  13. Remove from the oven and let cool completely 

Making the Chocolate Bark:

  1. Line a baking tray with parchment paper
  2. Fit the Creaming Beater
  3. Add ingredient into the Warming bowl, fit the splashguard
  4. Heat until melted – 10 min, heat setting 7, speed Stir 1
  5. Using a spatula, spread the melted chocolate on the lined baking tray
  6. Create an even layer, approx. A4 size or slightly larger
  7. Top with ingredients and press down lightly
  8. Let set at room temperature or chill in the fridge until set

Making the Speculoos Truffles:

  1. Line the baking trays with parchment paper
  2. Fit the Creaming beater
  3. Add the ingredient into the 5L bowl
  4. Mix - 2 min, speed 2
  5. Then add the ingredient
  6. Mix until combined - 2 min, speed 1
  7. Then add the ingredient
  8. Mix until combined - 2 min, speed 1
  9. Roll 1 Tbsp (20 g) of the mixture into a ball
  10. Place the truffle on the prepared baking tray
  11. Repeat the same with the remaining mixture
  12. Chill in the freezer - 30 min
  13. Fit the Creaming beater
  14. Add the ingredient into the Warming bowl
  15. Heat until melted – 10 min, heat setting 7, speed Stir 1
  16. Remove the chilled truffles from the freezer
  17. Carefully dip them in the melted chocolate
  18. Place the truffles onto a clean lined baking tray
  19. Chill in the fridge until set - 15 min
  20. Use a piping bag to drizzle over the truffles
  21. Sprinkle with crushed biscuits over the top

Making the Lebkuchen:

  1. Line baking trays with parchment paper
  2. Fit the K beater
  3. Add the ingredients into the Warming bowl, fit the splashguard
  4. Heat until melted - 4 min, heat setting 8, speed Stir 1
  5. Then add the ingredients
  6. Mix until combined - 1 min, speed Min
  7. Transfer the dough into a medium bowl
  8. Cover with a kitchen towel and let rest - 30 min
  9. Preheat an oven to 180ºC
  10. Transfer the dough to a lightly floured work surface
  11. Using a rolling pin, roll the dough out until 3-5mm thick then cut into rounds
  12. Transfer the rounds to the prepared baking trays
  13. Bake until the edges just start to brown - 180ºC, 12-15 min
  14. Remove from the oven and let cool slightly, then transfer to a wire rack to cool completely
  15. Fit the Whisk tool
  16. Add the ingredients into the 5L bowl
  17. Whisk until thickened - 30 seconds, speed Max
  18. Transfer the icing to a piping bag fitted with a small round tip
  19. Pipe the icing onto the biscuits and set aside

Making the Chocolate Dip:

  1. Fit the Creaming beater
  2. Add the ingredients into the Warming bowl, fit the splash guard
  3. Heat until melted – 10 min, heat setting 7, speed Stir 1
  4. Transfer the chocolate into a serving bowl
  5. Break up the chocolate bark into large shards
  6. Place the chocolate dip onto a large serving board and arrange the meringue kisses, lebkuchen, and truffles around it
  7. Serve

You will also need:

Serves

20 people

Maria Borg Maria Borg
Share