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For 12 gingerbreads



210 g caster sugar

300 g milk

9 g soluble coffee

7.5 g salt

600 g honey

190 g glucose

75 g sugar

15 g mixture of spices *

225 g melted cold butter

7 eggs (340 g)

75 g crystallised ginger

565 g crystallised orange

285 g flour T55

285 g rye flour

30 g baking powder


* Mixture of spices

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.




Member author

Alexandres. A wide range of cakes and pastries created by our pastry chefs in Montauban. From established classics (millefeuilles, rum babas etc.) to the highly original (such as our Baccarat or Absolu), we’re bringing back the joy of the patissier’s craft. We can offer a range of special creati [...]

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