GINGERBREAD

PAR

JÉRÔME ALLAMIGEON

Informations and materials

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 *

STEPS

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.

STEPS

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.

GINGERBREAD

Informations and materials

RECIPE STEPS

1. Gingerbread

2. * Mixture of spices

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