Pain d'épices. Pain d'épices can be made with honey, rye or wheat flour (depending on the region), and spices such as cardamom, anise, cinnamon, nutmeg, and cloves. It is usually baked into a loaf and served with savory dishes, such as foie grass or gourmet cheeses. However, it is also often incorporated into or served alongside classic French desserts.
This recipe is taken from Crumb by Richard Bertinet, published by Kyle Books.
French pain d'épices often gets mistranslated into English as "gingerbread," but the two cakes bear little resemblance to one another.
Indeed, while the flavor of American gingerbread is dominated by molasses and the eponymous ginger, pain d'épices features rye flour, anise seed, and honey.
You can cook Pain d'épices using 9 ingredients and 7 steps. Here is how you cook it.
Ingredients of Pain d'épices
- Prepare 225 g of farine T150 complète de blé ou d'épeautre.
- You need 125 g of beurre.
- Prepare 250 g of miel.
- Prepare 75 g of sucre en poudre (ou autre : brun, roux, etc.).
- It's 3 of oeufs.
- Prepare 1 of càs de quatre épices.
- Prepare 1/2 of càs de graines d'anis.
- You need 1/2 of sachet de levure chimique.
- You need 1 of pincée de sel.
Classic French Spiced Bread (Pain d'Épices) Audrey Rye flour, a good amount of honey and a unique spice blend are the key components of a great Classic French Spiced Bread - also known as Pain d'Épices. This cross between a cake and a bread is a holiday staple in France. It can be found on most Christmas market stalls, sold in big slabs. Pain d'épices can be made with honey, rye or wheat flour (depending on the region), and spices such as cardamom, anise, cinnamon, nutmeg, and cloves.
Pain d'épices step by step
- Réunir les ingrédients. Dans une casserole faire fondre le beurre avec le miel..
- Dans un cul de poule mettre les oeufs et les battre légèrement. Une fois le beurre fondu, verser le mélange sur les oeufs et mélanger vivement..
- Incorporer les ingrédients secs et mélanger pour obtenir une pâte homogène..
- Verser la pâte dans un moule à cake beurré. Filmer le moule à cake et réserver au frais pendant 30 min. Préchauffer le four à 180°C chaleur convection à la moitié du repos..
- Entailler la surface de la pâte avec la lame d'un couteau huilée et enfourner à 180°C chaleur convection pendant 1h15 à 1h30..
- Vérifier la cuisson à la lame de couteau qui doit ressortir propre. Attendre quelques minutes avant de démouler et faire refroidir sur grille..
- Déguster :=).
It is usually baked into a loaf and served with savory dishes, such as foie grass or gourmet cheeses. However, it is also often incorporated into or served alongside classic French desserts. This pain d'épices (French gingerbread loaf) is the perfect wintry treat with minimal effort. A dark chocolate brown, this gingerbread is different from its light and fluffy American cousin. Many traditional pain d'épices recipes utilize honey as a sweetener and are a lighter color than this one.
