gateau patisserie: anise cinnamon cardamom epices ginger gouter Lenotre
by Sandra
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Loading ... King Gingerbread way Lenôtre
GOOD YEAR ** 2007 **
I have no recollection of childhood with the gingerbread, I think that I did not like it much. And then, falling on the beautiful picture of a card table represents She sliced a beautiful amber color and sweet, I was thinking that a cake with a beautiful color could not be bad. When in addition, the recipe is signed Lenôtre, there is little chance of being wrong ... and that is the case! The gingerbread is exactly the height of what can be expected: strong but tender, perfectly balanced in spices and sugar .. it deserves to be crowned king!
(for a cake mold)
- 350g honey
- 40g brown sugar
- 125g flour domestic T55
- 125g flour complete T110
- 1 packet of baking powder
- 2 eggs means
- 100ml cold milk
- 1 / 8 cc cinnamon
- 1 / 8 cc anise
- 1 / 8 cc ginger
- 1 / 8 cc cardamom
In a thick-bottomed saucepan, melt over low heat the honey and sugar.
In a bowl, mix the flour (you can use rye flour in place of whole-wheat flour) and yeast. Dig a well and pour in the eggs, milk, spices and warm honey. Mix well with a whisk to blend the ingredients and then to the wooden spoon to make a batter is smooth and homogeneous.
Pour batter into a buttered cake mold (the mold must be filled with 3 / 4).
Oven and bake about 45 minutes covering possibly with a sheet of aluminum foil halfway through cooking (although cooking control towards the end to avoid overcook the gingerbread, which would make it hard). Remove from heat and cool on rack.
Source: Adapted from breads and pastries from the Ecole Lenôtre (1995) via Boulangerie.org and Elle a Table
History and recipes using gingerbread HERE
Print This Post by Mamina
by lorette
I love the gingerbread but only the house and I love that mixture is even spices rather than a 4 or 5 spices so I will always test the i!
Thank you for the recipe and Happy New Year to you in 2007!
by sylvieaa
I am a big fan of gingerbread, and I planned to do so soon, why not try this recipe.
Happy New Year 2007.
by zapbook
miam, he looks delicious!!
I wish you delicious annéee uen 2007 bizz
by Anonymous
thank you copied it for this recipe!
by Mamounette
It is super well and I am like you, as a child the gingerbread heu ... but now with foie gras that will let go easily!
Happy New Year 2007 gourmande!
by Chantal33
Thank you for this recipe that has nothing to do with industrial gingerbread!
by blue tit
Best wishes for 2007 Avital for you and your little family, and friends of the site.
by Rosa's Yummy yums
Happy New Year 2007!
The gingerbread is very beautiful and good!
by Mercotte
is it for me too! I have a package to try to compare to mine .... good and spicy but good year!
by Francoise
I never love gingerbread, at least one industry. But I would want to taste. I'm sure I'll love it.
by small talk
Just want the photo, then prepared for yourself this gingerbread will be tested soon!
Happy new year!
by Gracianne
Bello! Buon anno, tanti auguri.
The house by the Barbichounette
In addition it is a safe bet!
I tested in the day (I hope!)!
Thank you!
Bizzzzzzzzzzz
Barbichounette
by Celine
Your gingerbread looks to be a true wonder!
by Guillemette
your photo is beautiful!
I wish you a Happy New Year 2007 to you and your family!
by isabelle
Happy New Year to you, full of health, happiness and love
sure I'll try your recipe
by Tit '
ah the gingerbread, what wonder! replaces the whole-wheat flour with buckwheat flour, it will be all the more tasty.
and while I think about it: Best wishes!
by Imen
I love the gingerbread, I note your recipe and testing soon. Very Happy New Year Sandra
by Elvira
Happy New Year, Sandra! 
rose by Mystery
You would not have done better as a receipt for the 1st year! I am the biggest fan of gingerbread and more when he looks as good as yours: irresistible! Thank you for this gift that I will be tempting to make and hasten good year!
Congratulations for kiki!
by Francoise
1 / 8 for spices, this is how much weight, by what I have nothing to measure 1 / 8. If you could tell me. Thank you
by Avital
Difficult to measure the weight is less than 1g! But it is part 1 of 1 cent or less. In fact it is the taste like the choice of spices: some put nutmeg, cloves etc. ..
by Francoise
Thank you for answering my question. This gives me an idea already of magnitude.
by loupiti
He looks excellent! I wish you a happy new year!
by nathalie_b
I wish you a happy new year 2007 happiness, health and gourmndises
I tried your recipe for me and gingerbread industry we are not very copain
bisous
by Nellypf
Yes I do and it is very good
It may make skewers alternating with pieces of pineapple, bananas and bring them back quickly served with a pineapple rum grout that is a recipe that I had seen in over-cooking Lenotre Demarle
by Marzipan
Thank you the recipe is perfect, it is based and deliciously soft ... Congratulations on your site!
by mimosa
I note! Gingerbread j'adore then told so beautifully ...
by Fred
I make this gingerbread since my training at Lenôtre. I always use honey pine with a taste of sap very pronounced, very plant (very valda pad for that matter). This adds to the cake a note of originality in addition to his fellow
Your photo has nothing to envy to that of her, which, to my taste, is a little too vague (this is al new fashion blur everywhere but sometimes we come to miss the most!)
Fred
by nini
What a wonderful gingerbread, I'm very greedy!
by Ana
a little cuckoo, but that I took your recipe!
The gingerbread is wonderfully good. I confirm.