Comment faire Faire Parfait Pain d'épices

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 have Pain d'épices using 8 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Pain d'épices

1. It's 250 g of miel.
2. You need 250 g of farine.
3. It's 100 g of sucre poudre.
4. It's 1 of sachet de levure.
5. Prepare 1 of sachet de sucre vanillé.
6. Prepare 1 c of café d'anis vert, 1 de gingembre, 1 de muscade, 1 de 4 épices.
7. Prepare 2 of œufs.
8. Prepare 10 cl of lait tiède.

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 instructions

1. Préchauffer votre four à 160 degrés soit entre thermostat 5 et 6.
2. Faire bouillir le miel et pendant ce temps mélanger la farine avec la levure les de sucre et les épices.
3. Ajouter à ce mélange le miel chaud puis incorporez petit à petit les oeufs et le lait tiède.
4. Cuire 1h à 1h15.
5. Attendre 24 heures pour le déguster, mais si vraiment vous êtes des gourmands et que vous ne résiste pas à la tentation de goûté ce n'est pas grave si vous couper une petite tranche, c'est juste pour que tu les arômes se développe comme il faut dans le pain d'épices.

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.