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french pain d'épices gingerbread recipe

The Pain d'Épices Recipe By Philippe Conticini

Here is my favorite pain d'épices recipe by the chef Philippe Conticini.
Prep Time 35 minutes
Cook Time 35 minutes
Resting Time 15 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine French
Servings 4 people

Ingredients
  

  • 135 g milk reduced fat
  • 1 clove
  • 30 g sliced almonds
  • 90 g butter
  • 80 g vergeoise sugar*
  • 110 g liquid honey
  • 2 eggs
  • 105 g wheat flour T45
  • 60 g buckwheat flour
  • 1 g sea salt
  • 3 g baking soda
  • 20 g orange zest
  • 20 g lemon zest
  • 20 g sliced candied ginger
  • 2 g cinnamon
  • 1 g licorice powder
  • 1 pinch of powdered cloves

Instructions
 

  • Preheat the oven to 170°C/338°F (thermostat 6). Bring the milk to a boil. Add the cloves, then let them infuse off the heat for 5 minutes before removing them. Toast the flaked almonds in a pan without fat.
  • In a saucepan, melt the butter, vergeoise sugar, and honey over low heat. When everything has cooled down, add the beaten eggs, then mix.
  • Mix the flours, salt, baking soda, orange and lemon zest, ginger strips, and spices in a bowl. Incorporate these powders into the previous mixture. Add the toasted flaked almonds, then the milk.
  • Butter and flour a cake pan and pour in the dough to two thirds. Leave to rest for 10 minutes in the refrigerator, then bake the pain d'épices in the oven at 170°C/338°F for approximately 35 minutes depending on your oven.

Notes

*Vergeoise or sucre vergeoise is a variety of brown sugar obtained from sugar beets. Available in light (blonde) and dark or brown (brune) versions, the sugar is distinguished by a soft consistency, a slightly moist texture, and a pleasant aroma and flavor reminiscent of burnt caramel. Typical of northern France and Belgium, this soft brown sugar is essential in the preparation of a wide range of traditional desserts and pastries.
Keyword spiced bread