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Cuisine d'Aubéry
The food blog of FX
Pound Cake Dessert Brunch & Goûter

https://www.cuisinedaubery.com/recipe/french-gingerbread/

Jacquy Pfeiffer’s French Gingerbread

A recipe by Jacquy Pfeiffer Monday December 26, 2016
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A recipe that totally converted me... for I never liked gingerbread until I tasted this one...

FX (François-xavier)

About this recipe

I never liked gingerbreads, until this recipe...

Jacquy Pfeiffer’s French Gingerbread

This is an Alsatian gingerbread "pain d'épices", a recipe from Jacquy Pfeiffer who is a lead pastry chef at the renowned French Pastry School of Chicago.

Alsace is a small region in France, in the easter side, close to Germany, which explains why French Alsatians like this meal so much

Jacquy Pfeiffer’s French Gingerbread

I fell in love with this recipe, by Jacquy Pfeiffer

Jacquy Pfeiffer’s French Gingerbread
Jacquy Pfeiffer’s French Gingerbread

A recipe I enjoy every winter!

Jacquy Pfeiffer’s French Gingerbread

This recipe reminds me of the fantastic years that I spent in Strasbourg, in French Alsace, (North East France), a place known for its culture and its cuisine

Au Brasseur
22 Rue des Veaux
67000 Strasbourg
France

Jacquy Pfeiffer’s French Gingerbread

Source of the recipe

Jacquy Pfeiffer is a native of Alsace in France, and is now working for the famous "French Pastry School" in Chicago.

Jacquy Pfeiffer’s French Gingerbread

Jacquy Pfeiffer published this book "The Art of French Pastry" in 2014, and won the "James Beard Award" for the best cook book.

To purchase online, see HERE

Jacquy Pfeiffer’s French Gingerbread

You can see Jacquy prepare the top pastry competition in France the "Meilleur Ouvrier de France" contest, in the documentary "Kings Of Pastry" (you may see it on Netflix). In the movie you will see other celebrities such as Stéphane Glacier, Sebastien Canonne, Philippe Rigollot and Stéphane Tréand who also has a pastry school in Costa Mesa, CA

Jacquy Pfeiffer’s French Gingerbread


The recipe is on page 335

Jacquy Pfeiffer’s French Gingerbread

Jacquy mentions in his book that you can bake this gingerbread as muffins in paper cups, or in a bread mold, which is what I did

Jacquy Pfeiffer’s French Gingerbread

Modifications to the original recipe

I modified only a few things...

● I multiplied the quantities by 3

● I added more Powdered Anise than mentioned in the recipe

Jacquy Pfeiffer’s French Gingerbread

Print Recipe Print Pdf Recipe
Chef: Jacquy Pfeiffer Servings: 10 Preparation Time: 30 Minutes Cooking Time: 50 Minutes Ready in: 2 H Skill: Easy Level Cuisine: French Cuisine Courses: Pound Cake, Dessert, Brunch & Goûter, 
Powdered anis Cinnamon Whole flour Rye flour Ginger Honey Nutmeg Eggs Candied orange
4
Ingredients
  • For a mold : 7.87" (or 7 7/8" or 20 cm) x 3.93" (or 3 15/16" or 10 cm)

  • The syrup
  •   1 ½ Cup Honey (525 grams)
  •   ⅓ Cup Brown Sugar (60 grams)
  • The powders
  •   1 Cup Whole Wheat Flour (186 grams)
  •   1 Cup Rye Flour (186 grams)
  •   1 Tablespoon Baking Powder (15 grams)
  • The spices
  •   ¾ teaspoon of (powdered) Cinnamon
  •   1 ½ teaspoons of Nutmeg
  •   ¾ teaspoon of Powdered Ginger
  •   1 ½ teaspoons of Powdered Anise
  • The liquid
  •   ⅓ Cup Eggs (150 grams)
  •   ⅔ Cup Milk (150 grams)
  • The candied fruit
  •   1 ½ Cup Candied Orange Peels (111 grams). For the recipe, see HERE
  • The glazing
  •   3 Tablespoons Water (40 grams)
  •   1 Tablespoon Lemon Juice (15 grams)
  •   ¾ Cup Icing Sugar (150 grams)


  • For a mold : 11.81" (or 11 13/16" or 30 cm) x 4.33" (or 4 21/64" or 11 cm)

  • The syrup
  •   2 ½ Cups Honey (866.2 grams)
  •   ½ Cup Brown Sugar (99 grams)
  • The powders
  •   1 ¾ Cup Whole Wheat Flour (306.9 grams)
  •   1 ¾ Cup Rye Flour (306.9 grams)
  •   2 Tablespoons Baking Powder (24.7 grams)
  • The spices
  •   1.2 teaspoons of (powdered) Cinnamon
  •   2.4 teaspoons of Nutmeg
  •   1.2 teaspoons of Powdered Ginger
  •   2.4 teaspoons of Powdered Anise
  • The liquid
  •   ⅔ Cup Eggs (247.5 grams)
  •   1 Cup Milk (247.5 grams)
  • The candied fruit
  •   2 ½ Cups Candied Orange Peels (183.1 grams). For the recipe, see HERE
  • The glazing
  •   ⅓ Cup Water (66 grams)
  •   2 Tablespoons Lemon Juice (24.7 grams)
  •   1 ¼ Cup Icing Sugar (247.5 grams)


  • For a mold : 10.23" (or 10 15/64" or 26 cm) x 4.33" (or 4 21/64" or 11 cm)

  • The syrup
  •   2 ¼ Cups Honey (750.7 grams)
  •   ½ Cup Brown Sugar (85.8 grams)
  • The powders
  •   1 ½ Cup Whole Wheat Flour (265.9 grams)
  •   1 ½ Cup Rye Flour (265.9 grams)
  •   2 Tablespoons Baking Powder (21.4 grams)
  • The spices
  •   1 teaspoon of (powdered) Cinnamon
  •   2.1 teaspoons of Nutmeg
  •   1 teaspoon of Powdered Ginger
  •   2.1 teaspoons of Powdered Anise
  • The liquid
  •   ½ Cup Eggs (214.5 grams)
  •   1 Cup Milk (214.5 grams)
  • The candied fruit
  •   2 Cups Candied Orange Peels (158.7 grams). For the recipe, see HERE
  • The glazing
  •   ¼ Cup Water (57.2 grams)
  •   1 Tablespoon Lemon Juice (21.4 grams)
  •   1 Cup Icing Sugar (214.5 grams)


  • For a mold : 9.44" (or 9 29/64" or 24 cm) x 3.93" (or 3 15/16" or 10 cm)

  • The syrup
  •   1 ¾ Cup Honey (630 grams)
  •   ⅓ Cup Brown Sugar (72 grams)
  • The powders
  •   1 ⅓ Cup Whole Wheat Flour (223.2 grams)
  •   1 ⅓ Cup Rye Flour (223.2 grams)
  •   2 Tablespoons Baking Powder (18 grams)
  • The spices
  •   0.9 teaspoon of (powdered) Cinnamon
  •   1.8 teaspoons of Nutmeg
  •   0.9 teaspoon of Powdered Ginger
  •   1.8 teaspoons of Powdered Anise
  • The liquid
  •   ½ Cup Eggs (180 grams)
  •   ¾ Cup Milk (180 grams)
  • The candied fruit
  •   1 ¾ Cup Candied Orange Peels (133.2 grams). For the recipe, see HERE
  • The glazing
  •   3 Tablespoons Water (48 grams)
  •   1 Tablespoon Lemon Juice (18 grams)
  •   1 Cup Icing Sugar (180 grams)


  • For a mold : 7.08" (or 7 3/32" or 18 cm) x 3.14" (or 3 5/32" or 8 cm)

  • The syrup
  •   1 Cup Honey (378 grams)
  •   3 Tablespoons Brown Sugar (43.1 grams)
  • The powders
  •   ¾ Cup Whole Wheat Flour (133.9 grams)
  •   ¾ Cup Rye Flour (133.9 grams)
  •   2 teaspoons Baking Powder (10.7 grams)
  • The spices
  •   0.5 teaspoon of (powdered) Cinnamon
  •   1 teaspoon of Nutmeg
  •   0.5 teaspoon of Powdered Ginger
  •   1 teaspoon of Powdered Anise
  • The liquid
  •   ¼ Cup Eggs (108 grams)
  •   ½ Cup Milk (108 grams)
  • The candied fruit
  •   1 Cup Candied Orange Peels (79.9 grams). For the recipe, see HERE
  • The glazing
  •   2 Tablespoons Water (28.8 grams)
  •   2 teaspoons Lemon Juice (10.7 grams)
  •   ½ Cup Icing Sugar (108 grams)


  • For a mold : 5.9" (or 5 29/32" or 15 cm) x 3.14" (or 3 5/32" or 8 cm)

  • The syrup
  •   1 Cup Honey (315 grams)
  •   3 Tablespoons Brown Sugar (36 grams)
  • The powders
  •   ⅔ Cup Whole Wheat Flour (111.6 grams)
  •   ⅔ Cup Rye Flour (111.6 grams)
  •   2 teaspoons Baking Powder (9 grams)
  • The spices
  •   0.4 teaspoon of (powdered) Cinnamon
  •   0.9 teaspoon of Nutmeg
  •   0.4 teaspoon of Powdered Ginger
  •   0.9 teaspoon of Powdered Anise
  • The liquid
  •   4 Tablespoons Eggs (90 grams)
  •   ½ Cup Milk (90 grams)
  • The candied fruit
  •   1 Cup Candied Orange Peels (66.6 grams). For the recipe, see HERE
  • The glazing
  •   2 Tablespoons Water (24 grams)
  •   1 teaspoon Lemon Juice (9 grams)
  •   ½ Cup Icing Sugar (90 grams)

  • You will need...
    Sifter for Baking
    Flour Sifter
    KitchenAid 7-Quart Stand Mixer
    Hamilton Beach Stand Mixer
    Digital Laser Infrared Thermometer
    Matfer Pocket Digital Thermometer
    dough scraper
    Le Creuset Silicone Spatula
    Nonstick Loaf Pan 10-inch
    Loaf Cake Pan, Adjustable Range
    Sunflower Oil Cooking Spray
    Parchment Paper Roll
    Round Cooling Rack
    Nonstick Cooling Rack
    USA Mini Sheet Warp Resistant Nonstick Baking Pan
    Steps

    The powders

    1. In a bowl, mix the powders: the Whole Wheat Flour (1 Cup or 186 g), the Rye Flour (1 Cup or 186 g), the Baking Powder (1 Tablespoon or 15 g)

    2. Add in the spices: the (powdered) Cinnamon (¾ teaspoon), the Nutmeg (1 ½ teaspoons), the Powdered Ginger (¾ teaspoon) and the Powdered Anise (1 ½ teaspoons)

    Jacquy Pfeiffer’s French Gingerbread Jacquy Pfeiffer’s French Gingerbread

    3. Sift the powders over a large bowl

    Jacquy Pfeiffer’s French Gingerbread Jacquy Pfeiffer’s French Gingerbread Jacquy Pfeiffer’s French Gingerbread Jacquy Pfeiffer’s French Gingerbread

    4. In a separate bowl, add in the Eggs (⅓ Cup or 150 g) and the Milk (⅔ Cup or 150 g)

    5. Pour in the mixture over the powders while mixing

    6. You may mix manually with a wooden spatula or with a stand mixer (like a Kitchen Aid appliance), with the 'paddle'

    Jacquy Pfeiffer’s French Gingerbread Jacquy Pfeiffer’s French Gingerbread Jacquy Pfeiffer’s French Gingerbread Jacquy Pfeiffer’s French Gingerbread Jacquy Pfeiffer’s French Gingerbread Jacquy Pfeiffer’s French Gingerbread

    The syrup

    7.  Let's start by cooking the Honey (1 ½ Cup or 525 g) and the Brown Sugar (⅓ Cup or 60 g) over low/medium heat

    8. Meanwhile, you must check the temperature of the syrup on the stove

    9.  The liquid is very hot and can burn !

    10.  The liquid foams and grows in the saucepan ! Make sure to use a very large saucepan !

    Jacquy Pfeiffer’s French Gingerbread Jacquy Pfeiffer’s French Gingerbread Jacquy Pfeiffer’s French Gingerbread Jacquy Pfeiffer’s French Gingerbread

    11. and remove from heat as soon as the temperature reaches 320 °F / 158 °C

    Jacquy Pfeiffer’s French Gingerbread

    12. Streaming in will prevent lumps...

    13. The batter becomes thicker...

    14. After a while, Jacky recommends to run a rubber spatula around the edge, to scrape up any thick residue sticking to the bottom and edges of the bowl

    15. And continue mixing until the mixture is fully incorporated

    16. The result is a dough that is a bit thick

    Jacquy Pfeiffer’s French Gingerbread Jacquy Pfeiffer’s French Gingerbread Jacquy Pfeiffer’s French Gingerbread Jacquy Pfeiffer’s French Gingerbread

    17. You can make the Candied Orange Peels, or buy them in specialty stores

    18. To make them yourself : The recipe is HERE

    19. Dice those Candied Orange Peels (1 ½ Cup or 111 g) into squares

    20. Fold those into the mixture

    Jacquy Pfeiffer’s French Gingerbread Jacquy Pfeiffer’s French Gingerbread Jacquy Pfeiffer’s French Gingerbread Jacquy Pfeiffer’s French Gingerbread

    The mold

    21. I like to spray oil into the mold and then coat it with parchment paper

    Jacquy Pfeiffer’s French Gingerbread Jacquy Pfeiffer’s French Gingerbread Jacquy Pfeiffer’s French Gingerbread

    22. Pour the mixture into the mold

    23. The molds should be 3/4 full, and not more !

    Jacquy Pfeiffer’s French Gingerbread Jacquy Pfeiffer’s French Gingerbread

    Baking

    24.  Place in the oven and bake for about 50 minutes at 360 °F / 180 °C, you will need to adjust this time depending on your oven and your mold

    25. After 15 minutes, I like to slice the bread lengthwise

    26. I had to bake for longer... for about 1 hour

    Jacquy Pfeiffer’s French Gingerbread Jacquy Pfeiffer’s French Gingerbread

    27. If you insert a knife into the center of the cake, it should come out clean, with no streaks of batter, otherwise continue baking...

    Jacquy Pfeiffer’s French Gingerbread Jacquy Pfeiffer’s French Gingerbread Jacquy Pfeiffer’s French Gingerbread

    28. Carefully unmold the bread whilst it is still hot

    Jacquy Pfeiffer’s French Gingerbread Jacquy Pfeiffer’s French Gingerbread

    Glazing

    29. While the cake is baking, you may prepare the glazing : Mix the Water (3 Tablespoons or 40 g), the Lemon Juice (1 Tablespoon or 15 g) and the Icing Sugar (¾ Cup or 150 g)

    30. Just mix all ingredients with a wire whip

    Jacquy Pfeiffer’s French Gingerbread Jacquy Pfeiffer’s French Gingerbread Jacquy Pfeiffer’s French Gingerbread

    31. After the cake is fully baked, glaze it

    32. Wait 5 minutes, and glaze another time

    Jacquy Pfeiffer’s French Gingerbread Jacquy Pfeiffer’s French Gingerbread Jacquy Pfeiffer’s French Gingerbread Jacquy Pfeiffer’s French Gingerbread

    Toppings

    33. You may decorate using candied oranges

    Jacquy Pfeiffer’s French Gingerbread
    Result
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    Don't forget to share your photos once you tried this recipe! HERE
    Powdered anis Cinnamon Whole flour Rye flour Ginger Honey Nutmeg Eggs Candied orange
    Back To Top French Version Pdf Version
    Print Recipe Print Pdf Recipe
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    8 comments

    Camela nitschke Wednesday December 12, 2018

    My loaves are quite dry,how can I make them moister

    FX (François-xavier) Thursday December 13, 2018

    They shouldn't be if you took the same quantities for ONE loaf.

    Perhaps your oven is too hot ? Try lowering the temperature and/or reducing the baking time

    Camela Nitschke Saturday December 15, 2018

    Thankyou for your reply! This batch turned out better! I only made ine batch( 4 ) ittle loaves. Measured more accurately, and discovered that150 grams was equal to 3 eggs instead of 2! These loaves aren’t as raisedon tops as photo, otherwiise improving!! Making gifts was just in Strasbourg and fell in love with gingerbread shops.So sad about shootings!!They are in my prayers.

    FX (François-xavier) Sunday December 16, 2018

    Thanks for your comments Camela

    Sue Ellis Tuesday June 18, 2019

    I visited Strasbourg in April and fell in love with some wonderful gingerbread there - because of this, I decided to make your recipe. All went well until I cooked the honey and brown sugar. I boiled it at medium low but the temperature never went higher than 225 degrees Fahrenheit on two different thermometers. When I tried to increase the temperature, a lot of foaming and boiling over occurred making a mess of my stovetop.

    After 30 plus minutes of raising and lowering the cooking temperature with no change, I gave up, poured it into my batter and baked it as directed.

    I'm happy to report that my struggles with the recipe directions didn't hurt the results, and my gingerbread is moist and delicious!

    Now, I'm curious if anyone else has had this problem.

    Ann L Dold Monday March 23, 2020

    Like Sue Ellis, I found heating the honey and brown sugar to 320 degrees F problematic. That temperature is 25 degrees higher than required for hard crack candy, which is extremely hot, and the mixture just bubbles, foams,and boils over. So I took the mixture to 260 degrees F (soft crack candy), which is also the point at which it simmered without foaming, and poured that into the batter. The gingerbread turned out just fine, although I have no way of comparing it to the award winning result you are credited with.

    Sharon Sunday November 14, 2021

    I also tried to boil the honey and brown sugar to 320 F but it turned black and tastes horribly burned. I’m still baking the black batter but I think there’s a mistake in the temperature. I will try again but stop cooking at a much lower temperature.

    FX (François-xavier) Tuesday November 16, 2021

    Hmmm that's strange, never had this issue, and this worked for people who tried the recipe. I will doublecheck this year like every year, as I love this recipe.

     

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    About me

    About Me

    FX (François-xavier)

    Hello! My name is FX (François-xavier). I happily share my passion for all things salted and sweet. Since I moved from France to Los Angeles, I have been on a long journey to learn and share the best recipes, from the best world class chefs, all in my small kitchen in Highland Park. I appreciate your part in this journey and am honored that you are here.
    To learn more about me : HERE
    To contact me : HERE

    Le Meilleur Pâtissier

    About Me

    In 2020, I participated in the show 'Le Meilleur Pâtissier' (The Best Pastry Chef), the French adaptation of the BBC show 'The Great British Bake Off', with chef Cyril Lignac.
    An extraordinary experience that you can watch on French broadcast M6



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    Spotlight...

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