French Food Friday - Pain d’épices du Chef Christophe Michalak

Bonjour from a chilly SW France,

It is set to turn very cold this weekend, I do not mind as this gives me the perfect excuse for staying cosy and playing in the kitchen.

Not only does Pain d’épices taste great, it also makes the house smell fabulously festive and it is perfect for giving as a gift.

Gingerbread with citrus zest by Christophe Michalak

Preparation time: 30 minutes 

Cooking time: 40 min

For 6 gourmands
 

Ingredients :

    150ml water
    60g caster sugar
    150g of honey
    4g star anise
    1 lemon
    2 limes
    1 orange
    1 pinch of fine salt
    150 g flour
    5g baking powder
    1 pinch of baking soda
    95g butter

Instructions :

    Put the water in a saucepan. Add the powdered sugar, honey, gingerbread spices, star anise, citrus zest and bring this mixture to a boil.
    Remove from the heat, add the butter cut into pieces, stir and cover to infuse for about twenty minutes.
    In a mixing bowl, sift together the flour, salt, baking powder and baking soda.
    Filter the infused mixture over the bowl and mix with a hand whisk to smooth the preparation and avoid lumps.
    Preheat the oven to 180° (th6) and grease a loaf tin.
    Pour the mixture into the mold and bake for about 40 minutes. The gingerbread is cooked when it is golden brown and a blade inserted in its center comes out dry. Remove from the oven, gently unmold the gingerbread and let it cool on a wire rack.

Storage: Pain d’épices can be wrapped in plastic and stored for at least a week, during which time the flavors will meld and it’ll get denser. It can also be frozen for a few months.

Bon vendredi a tous ♥

Leeann x