Ingredients : required for 500g of gingerbread biscuit : 250g of wheat flour, 50g of honey, 100g of “vergeoise” (caramelized brown sugar), 50g of semi-salted butter, 5g of cinnamon, 5g of bicarbonate, 5cl of water.

Recipe :mix your ingredients following this order : honey, brown sugar, bicarbonate and cinnamon.

 Add your melted butter.

                                          Blend the flour into your mixture in order to give it the texture of shortbread dough.

         Add the water and then, save your shortbread dough during 3 hours in the fridge. Roll out a 5mm thick dough.

 Make your own gingerbreadman and cut it out with a knife. Add some candied fruits as a decoration. Cook your gingerbread between 15 and 20 minutes into the oven at 200°C.

Ingredients : 800g of chicken breast, 400g of candied gingerbread, 300g of plain bread crumbs, salt, ginger powder, the juice of 3 limes, 3 eggs.

Marinade : cut the chicken breasts into small dices and squeeze the limes. Put the chicken dices into a big bowl ; add salt and two spoonfuls of ginger powder. Pour the juice of the 3 limes into your preparation. Conscientiously mix te whole and leave it into the fridge for the night.

Gingerbread crumbs : cut your candied gingerbread into small dies. Use a food processor to reduce it into gingerbread curmbs. Mix your gingerbread crumbs with the traditional bread crumbs. Lay the whole preparation on a leaf of baking parchment, and cook it into the oven at 200° for 2 minutes, in order ot dry the crumbs. Leave it to cool down, and the blend your mixture again.

 Make your own gingerbread crumbs.

 Blend of the two types of breadcrumbs. Beat the eggs. dunk the ckicken breast dices into the beaten eggs and cake them with your breadcrumbs blend. Your chicken breast dices coated with the breadcrumb blend. Put delicately the chicken nuggets into the frying basket.

 Your nuggets are now ready to be fried. Use duck fat and sunflower oil in equal quantity as a rying mixture in order to make your chicken nuggets tastier. Fry them for 2 or 3 minutes.

Serve your nuggets with a nice salad and enjoy your meal !

Your chicken breast nuggets with candied gingerbread.

Ingredients : 5 egg yolks, 100g of caster sugar, 1 L of milk, 1 orange peel, 5g of gelatine (3 sheets), 50g of flour, 20g of Maïzena (cornflour),  20cl of dairy cream : use an 35% fat, cold dairy cream, 200g of sugar (dandied peels), 500g of orange-chocolate gingerbread.

Soften your gelatine into some cold water from 10 to 15 minutes. Pour the 200g of sugar into a saucepan and add haf a glass of water. Let it start to come to the boil till your syrup becomes translucent. Whip the eggs yolks and the sugar till the mixture gets white and creamy. Then, add the flour and the Maizena, and mix it all up in order to get a smooth preparation. Boil the milk with an orange peel.

Add one half of the boiling milk after it’s been strained and mix the whole. Then, pour your mixture into the saucepan and stir constantly with a spatula till it thickens. Remove the saucepan from the burner and add your gelatine.  Add the orange peels you kept into your syrup to your mixture, and let it start to come to the boil for 15 minutes, then turn the burner off.

5 minutes afterwards, strain your syrup and incorporate the candied peels into your custard. While your custard is chilling off, make your whipped cream and incorporate it into the pastry custard once it is cold. Then keep it in the fridge. This delicate cream can only be kept for 24 hours.

Cut your orange chocolate gingerbread into thin slices in the shape of small circles. Put some baking parchment on the shelf of your oven an lay the gingerbread slices on top of it. Then, let it toast for 3 minutes.

Pour your tutti-frutti cream in a pastry bag with an unlined tube. Lay your first slice of gingerbread on a plate and delicately put dots of cream with your pastry bag. Then start it all over again with the 3 slices of gingerbread.

Keep it in the fridge.

Yumy yumy !