Recipe
Gingerbread Buttercream Bagels
Prep: 20 Minutes
Serves: 4
“Warming Christmas flavours such as gingerbread and dark chocolate, combined with lightly sweet St Pierre brioche, makes for a magnifique Parisian treat.”
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Warmly spiced gingerbread cream inside lightly sweetand soft St Pierre Brioche Soft Bagels topped with rich dark chocolate make a delicious dessert packed full of seasonal flavours. Perfect as an afternoon treat to accompany your spiced latte, these Gingerbread Buttercream Bagels will be your go-to sweet treat this festive season.
Ingredients
- 4 St Pierre Brioche Soft Bagels
- 200g salted butter, softened
- 2 tsp ground ginger
- 2 tsp ground mixed spice
- 350-400g icing sugar, sifted
- 1 tbsp hot water
- 100g dark chocolate
- 1 or 2 gingerbread biscuits, crumbled
Method
- Using an electric hand whisk or wooden spoon, beat together the softened butter, ground ginger and mixed spice, then add half the icing sugar and beat slowly until combined
- Beat in 1 teaspoon hot water, then gradually add the rest of the icing sugar and beat well. Transfer to a piping bag fitted with a large star nozzle and set aside
- Break the chocolate into a heatproof bowl and melt at medium power in the microwave in 30 second bursts, stirring in between
- Alternatively, place the chocolate in a heatproof bowl resting above a pan of hot but not boiling water, and stir until melted
- Dip the top halves of the bagels in the melted chocolate then sprinkle with gingerbread crumbs
- Pipe the gingerbread cream onto the bottom halves of each bagel then pop on the chocolate dipped lids
Bon appétit!
