Pain d’Épices
Directions
- 1Pour almond paste into a bowl.
- 2Pour almond paste into a bowl.
- 3Pour almond paste into a bowl.
- 4Pour in eggs and clementine zest.
- 5Pour in eggs and clementine zest.
- 6Pour in eggs and clementine zest.
- 7Pour in honey.
- 8Pour in honey.
- 9Pour in honey.
- 10Add brown sugar.
- 11Add brown sugar.
- 12Add brown sugar.
- 13Add fine salt.
- 14Add fine salt.
- 15Add fine salt.
- 16Mix almond paste, eggs, clementine zest, honey, brown sugar and fine salt.
- 17Mix almond paste, eggs, clementine zest, honey, brown sugar and fine salt.
- 18Mix almond paste, eggs, clementine zest, honey, brown sugar and fine salt.
- 19Add flour, baking powder and spices.
- 20Add flour, baking powder and spices.
- 21Add flour, baking powder and spices.
- 22Mix flour, baking powder and spices into the rest of the ingredients.
- 23Mix flour, baking powder and spices into the rest of the ingredients.
- 24Mix flour, baking powder and spices into the rest of the ingredients.
- 25Add cold melted butter.
- 26Add cold melted butter.
- 27Add cold melted butter.
- 28Zest an orange
- 29Zest an orange
- 30Zest an orange
- 31In a pot, mix water, sugar, orange juice, cinnamon sticks, fresh ginger, orange peel and yellow lemon peel.
- 32In a pot, mix water, sugar, orange juice, cinnamon sticks, fresh ginger, orange peel and yellow lemon peel.
- 33In a pot, mix water, sugar, orange juice, cinnamon sticks, fresh ginger, orange peel and yellow lemon peel.
- 34Grease the molds and fill them with 160gr of mixture per mold.
- 35Grease the molds and fill them with 160gr of mixture per mold.
- 36Grease the molds and fill them with 160gr of mixture per mold.
- 37Let rest in the refrigerator for 2 hours.
- 38Let rest in the refrigerator for 2 hours.
- 39Let rest in the refrigerator for 2 hours.
- 40Remove the molds from the pastries after cooked.
- 41Remove the molds from the pastries after cooked.
- 42Remove the molds from the pastries after cooked.
- 43Soak the pastries while hot with cold syrup.
- 44Soak the pastries while hot with cold syrup.
- 45Soak the pastries while hot with cold syrup.
- 46Garnish with a citrus confit inside.
- 47Garnish with a citrus confit inside.
- 48Garnish with a citrus confit inside.
Ingredients
- 200 gr almond paste
- 200 gr almond paste
- 200 gr almond paste
- 240 gr whole eggs
- 240 gr whole eggs
- 240 gr whole eggs
- 180 gr chestnut honey
- 180 gr chestnut honey
- 180 gr chestnut honey
- 80 gr brown sugar
- 80 gr brown sugar
- 80 gr brown sugar
- 12 gr clementine zest
- 12 gr clementine zest
- 12 gr clementine zest
- 4 gr fine salt
- 4 gr fine salt
- 4 gr fine salt
- 160 gr flour
- 160 gr flour
- 160 gr flour
- 6 gr baking powder
- 6 gr baking powder
- 6 gr baking powder
- 6 gr ground cinnamon
- 6 gr ground cinnamon
- 6 gr ground cinnamon
- 10 gr 4 spice mix
- 10 gr 4 spice mix
- 10 gr 4 spice mix
- 190 gr melted butter
- 190 gr melted butter
- 190 gr melted butter
- 75 g water
- 75 g water
- 75 g water
- 75 g sugar
- 75 g sugar
- 75 g sugar
- 75 g orange juice
- 75 g orange juice
- 75 g orange juice
- 2 cinnamon sticks
- 2 cinnamon sticks
- 2 cinnamon sticks
- 4 gr fresh ginger
- 4 gr fresh ginger
- 4 gr fresh ginger
- 4 gr orange peel
- 4 gr orange peel
- 4 gr orange peel
- 4 gr yellow lemon peel
- 4 gr yellow lemon peel
- 4 gr yellow lemon peel
- citrus fruit confit
- citrus fruit confit
- citrus fruit confit
Equipment
MixerThermoMixWhiskPiping bagSilpain
Tips
- Mix the almond paste with the eggs and clementine zest in the Thermomix, slightly heating the mixture.
- Add the honey, brown sugar, and salt, then whisk using a mixer.
- Incorporate the flour, baking powder, and spices.
- Finish by adding the cold melted butter.
- Grease the molds well.
- Pour 160gr of mixture per mold.
- Let rest in the refrigerator for 2 hours.
- Cook the gingerbread cakes for 14 minutes at 170°C, placing a silpain and a plate over the molds during baking.
- Upon removing from the oven, unmold them and soak them while hot with cold syrup.
- Lightly coat them to give a shiny appearance.
- Garnish with a citrus confit inside.