RECIPES
All recipesGingerbread
FOR THIS RECIPE
- For 12 gingerbreads
RECIPE STEPS
1/ Gingerbread
INGREDIENTS
- 210 g caster sugar
- 300 g milk
- 9 g soluble coffee
- 7.5 g salt
- 600 g honey
- 190 g glucose
- 75 g sugar
- 7 eggs (340 g)
- 225 g melted cold butter
- 75 g crystallised ginger
- 565 g crystallised orange
- 285 g flour T55
- 285 g rye flour
- 30 g baking powder
- 15 g mixture of spices *
2/ * Mixture of spices
INGREDIENTS
- 12 g sticks of cinnamon
- 12 g star anise
- 10 g dried coriander grains
- 8 g quatre-épices
- 1,5 g nutmeg
- 0,4 g pepper in grains
- Put the ingredients together, mix them with a blender and sieve. Reserve.
Cook the dry sugar in a saucepan at low heat to obtain a dark caramel, and stop the cooking with cold milk and let cool. Mix with the ingredients in the given order.
When the dough is unctuous, pour into cake moulds 18 x 3 x 3 cm. Put in the oven at 160 °C (320°F) for some 20 minutes. Check the cooking with the tip of a knife.
BRIEFLY
Laurent Le Daniel has just been named a Chevalier dans l’Ordre National du Mérite. Congratulations to him for this prestigious award, which rewards a passionate pastry chef very invested in the sustainability of his profession.
Prepare Valentine’s Day! Take the time to discover the chocolate or fruity sweets offered by our chefs for sale online. By ordering this week you will be delivered on time.
The French team is selected for the Pastry World Cup! She won the European Cup ahead of Italy and the United Kingdom who are also selected for the grand final in January at Sirha.
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