Name: La Tour Eiffel
Prep time: 1 h 10 min
Cook time: 20 min
Yield: 10
Ingredients: Gingerbread; 375g unsalted butter; 300g Chelsea Dark Cane Sugar; 100g Chelsea Golden Syrup; 50g Chelsea Blackstrap Molasses; 900g flour; 1 tbsp baking soda; 2 tbsp Lebkuchengewürz spice; ½ tsp salt; Caramel; 1 cup Chelsea White Sugar; Royal icing; 2 egg whites; 2 ½ cups Chelsea Pure Decorating Icing Sugar; Buttercream; 125g butter; 2 cups Chelsea Icing Sugar; Vanilla essence; Cinnamon; Florentine; 1 tin sweetened condensed milk; ½ cup slivered almonds; ½ cup glace cherries; 2 tbsp glace ginger; ½ cup desiccated coconut; ½ cup dried peaches; 250g dark chocolate

All
Light
Fruity
Nutty
Spiced
Caramel
Chocolate

Light in Flavour

When you want a delicate sweetness in your baking, using White Sugar or Caster Sugar can provide a subtle sweetness that enhances the other flavours without overpowering them.

Fruity

Using fruit can add a natural, fruity sweetness to baking, creating a refreshing, light flavour or adding sweet tartness. White Sugar or Caster Sugar in baking, allows the flavour of the fruit to shine and Jam Setting Sugar preserves the taste of fruit in vibrant jams.

Nutty

Coconut Sugar bring a subtle nuttiness to baked goods, elevating the taste with a mild, natural sweetness and pairs beautifully with tropical flavours.

Spiced

Using sugars with spices like cinnamon, ginger, licorice or chai can lend a warm, aromatic sweetness to baking.

Caramel

Utilising brown sugars or incorporating caramelised sugar syrups creates a richer, deeper flavor profile, adding a hint of caramel or toffee-like taste.

Chocolate

Chocolate adds a decadent richness to baked goods with its deep cocoa flavour, making it perfect for indulgent treats. Try adding a deep flavoured Brown Sugar to the mix for enhanced chocolate flavour.

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La Tour Eiffel

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20 mins

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Recipe by Jeff. Episode 5.

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Ingredients
Method

Ingredients

Gingerbread

375g unsalted butter
300g Chelsea Dark Cane Sugar
100g Chelsea Golden Syrup
50g Chelsea Blackstrap Molasses
900g flour
1 tbsp baking soda
2 tbsp Lebkuchengewürz spice
½ tsp salt

Caramel

1 cup Chelsea White Sugar

Royal icing

2 egg whites
2 ½ cups Chelsea Pure Decorating Icing Sugar

Buttercream

125g butter
2 cups Chelsea Icing Sugar
Vanilla essence
Cinnamon

Florentine

1 tin sweetened condensed milk
½ cup slivered almonds
½ cup glace cherries
2 tbsp glace ginger
½ cup desiccated coconut
½ cup dried peaches
250g dark chocolate

Chelsea Products in Recipe

Golden Syrup

Chelsea Golden Syrup in the...

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Dark Cane Sugar

A moist, dark brown sugar...

details

Blackstrap Molasses

Delicious and full...

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Reviews

1

What did you think of this recipe?

Julie

I would love to go to the Eiffel tower and i think Jeff did a very good job on making the Eiffel tower.

Method

Preheat oven to 180°C. Gingerbread

Melt butter, Chelsea Dark Cane Sugar, Chelsea Golden Syrup and Chelsea Blackstrap Molasses. Fold in dry ingredients to form a stiff dough. Roll out to 2 to 3 mm sheets between two pieces of baking paper. Leave it on the bottom one to bake.

Pre-cut pieces and bake for around 9 min at 180°C, turning in oven halfway through cooking.

Recut as soon as it comes out of the oven before it cools.

Caramel : Add a small amount of water to Chelsea White Sugar in a pot and bring to boil. Stir regularly to prevent from sticking to the pot or burning.

Royal Icing : Mix the egg whites with Chelsea Pure Decorating Icing Sugar in a mixer to a smooth consistency.

Buttercream : Beat butter, Chelsea Icing Sugar and vanilla essence together; add cinnamon to taste.

Florentine : Mix all ingredients, minus the chocolate. Spread/shape and bake for 10 minutes or until cooked.

Once baked, set aside to cool. Coat the backs with chocolate once cooled.

How to assemble: : Use the caramel to glue the pieces together and pipe on the royal icing.