Le moyen le plus simple de Cuire Délicieux 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 6 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Pain d'épices

1. Prepare 250 g of farine de châtaignes bio.
2. Prepare 250 g of miel.
3. You need 1 of cuil. à café de bicarbonate.
4. It's 1 of verre de lait entier.
5. You need 2 of cuil. à café d'épices pour pain d'épice.
6. Prepare 1 of oeuf entier.

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

1. Dans une casserole faites chauffer le lait avec les épices. Réservez..
2. Dans le bol du robot, verser la farine, le miel, le bicarbonate. Mélanger le tout avec le lait. Casser l'oeuf. Bien mélanger le tout..
3. Beurrer un moule à cake et verser la préparation..
4. Mettre au four à 180°C pendant 25 minutes, puis baisser à 160°C et faire cuire 30 à 35 minutes..
5. Le pain d'épices sera bien meilleur fait quelques jours avant de le consommer. Il faut qu'il sèche un peu pour l'utiliser plus facilement..

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.