GINGERBREAD DOUGH

1. Warm the golden syrup in a pot. Cream the butter and sugar together, then add the egg and stir.

2. Weigh the dry ingredients on top and mix to combine. Once the dough has come together, wrap in parchment paper and refrigerate for 2-3 hours.

3. Flour the counter and roll the dough out to 4-5mm in thickness. Cut out shapes using a miniature cutter of your choice (gingerbread man or star cutters).

4. Spread on a lined tray and chill again.

5. Preheat the oven to 200ºC/180ºC fan/gas 6 (400ºF/350ºF fan).

6. Bake for 8-9 minutes and then set aside to cool.

Note: bake off the off cuts too and blitz into a fine crumb afterwards (to fold through the finished custard).

CARAMEL CRÈME PÂTISSIÈRE

7. Make a direct caramel in a pan but melting the sugar and golden syrup on a low heat, the caramel should be a darker amber colour.

8. Warm your milk and cream, then add to the caramel and re-heat until its steaming.

9. In a bowl, whisk the egg yolks and sugar until smooth, add in the flour and whisk again until its thick. Temper the egg mix with the warm milk mixture, bit by bit and then return to the heat to cook out.

10. Cook the custard out until thickened up. Once done, pour into a container and cover with cling film.

11. Allow to fully cool before the next steps.

12. In a bowl, whip the cream into stiff peaks. Gently fold above through the cooled custard along with the extra crumb.

13. Transfer to a piping bag for finishing the doughnuts.

ASSEMBLY

14. Pipe approx. 60g creme patisserie, then decorate with some crumb and 1 cookie per doughnut.