Pain d’Épices

The holiday season is just around the corner, and what better way to spread joy and warmth than with the gift of homemade pain d'épices? This traditional French spiced bread is not only a delightful treat on its own, but it also lends itself to a variety of creative culinary uses. Whether enjoyed with a cup of tea or incorporated into sweet and savory dishes, pain d'épices is a versatile and flavorful addition to any holiday spread. Pain d'épices, or gingerbread as it is commonly known, is a beloved holiday classic that dates back centuries. Made with a blend of warm spices such as cinnamon, ginger, and cloves, this sweet bread has a rich and aromatic flavor that is sure to please the palate. The addition of honey adds a touch of sweetness and helps to keep the bread moist and tender. One of the great things about pain d'épices is its versatility in the kitchen. Crumbled over pumpkin pies, mixed into custards, or sprinkled on top of ice cream, yogurt, or foie gras, pain d'épices adds a delightful spicy-sweet kick to both sweet and savory dishes. Its complex flavor profile complements a wide range of ingredients, making it a versatile and delicious addition to your holiday cooking repertoire. When it comes to gifting, homemade pain d'épices is a thoughtful and heartfelt present that is sure to be appreciated. Wrap it up in a festive box or tin, tie it with a bow, and you have a delicious gift that shows you care. Whether you're looking for a unique hostess gift, a tasty stocking stuffer, or a sweet treat for friends and family, pain d'épices is the perfect choice. If you're feeling inspired to spread some holiday cheer with the gift of pain d'épices, why not try making a batch yourself?

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The scent of Christmas

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Pain d'Épice Batter

To start, warm up a mixture of honey, sugar, milk, allspice, spices, candied orange peels, and zest until it reaches 120ºF/50ºC. This step helps to infuse all the flavors together and create a rich and aromatic base for your gingerbread. Once warmed, remove the mixture from the heat, blend it together, and set it aside to let the flavors meld and develop. In the meantime, take the time to sift together your flours and baking powder. This step ensures that your dry ingredients are well combined and free of any lumps, resulting in a smoother and lighter texture in the final gingerbread. Next, in a large bowl or mixer, beat together eggs and salt until well incorporated. Slowly pour in the lukewarm spiced mixture while mixing on medium speed. Once the wet ingredients are mixed, gradually add in the sifted flours and mix until everything is well combined. Be careful not to overmix at this stage, as it can result in a tougher final texture. Finally, fill greased pans ¾ full with the gingerbread batter.

Baking

Preheat fan oven to 325ºF/160ºC. Bake pain d'épice for about 45 minutes. The way to tell when your cake is done: Insert a toothpick or the tip of a pairing knife into the center of the cake; it should come out clean, with no streaks of batter. Un-mold and let cool completely.

Storring

Wrap up cakes in plastic film and store them in the refrigerators for up to 2 weeks. Pain d'épice freezes very well too. Enjoy!

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