Home
Recipes
The Blog
Jacquy Pfeiffer’s French Gingerbread
2016-12-26
- This Recipe
- Chef: Jacquy Pfeiffer
- Cuisine: French Cuisine
- Course: Pound Cake, Dessert, Brunch
- Difficulty: Easy
- Category: Course
- Servings: 10
- Preparation Time: 30 Minutes
- Cooking Time: 50 Minutes
- Readiness Time: 2 H
- This Post
- Author : FX (François-xavier)
- Category: Recipe
- Posted on: Monday December 26, 2016
- Comments : 6 Comments
-
Languages :
English | 
Français
- Ingredients
- Powdered anis, Cinnamon, Whole flour, Rye flour, Ginger, Honey, Nutmeg, Eggs, Candied orange,
- Print This Recipe
-
Print
La version Française se trouve ICI |
A recipe that totally converted me... for I never liked gingerbread until I tasted this one... Don't forget to share your photos once you tried this recipe! HERE |
About this recipeI never liked gingerbreads, until this recipe... |
 |
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 |
 |
I fell in love with this recipe, by Jacquy Pfeiffer |
 |
 |
A recipe I enjoy every winter! |
 |
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 |
 |
 | Source of the recipeJacquy Pfeiffer is a native of Alsace in France, and is now working for the famous "French Pastry School" in Chicago. |
 | 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 |
 | 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 |
 | The recipe is on page 335 |
 | 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 |
Modifications to the original recipeI modified only a few things...
|
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) Cinnamon1 ½ teaspoons of Nutmeg¾ teaspoon of Powdered Ginger1 ½ teaspoons of Powdered AniseThe liquid ⅓ Cup Eggs (150 grams)⅔ Cup Milk (150 grams)The candied fruit 1 ½ Cup Candied Orange Peels (111 grams)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) Cinnamon2.4 teaspoons of Nutmeg1.2 teaspoons of Powdered Ginger2.4 teaspoons of Powdered AniseThe 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)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) Cinnamon2.1 teaspoons of Nutmeg1 teaspoon of Powdered Ginger2.1 teaspoons of Powdered AniseThe liquid ½ Cup Eggs (214.5 grams)1 Cup Milk (214.5 grams)The candied fruit 2 Cups Candied Orange Peels (158.7 grams)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) Cinnamon1.8 teaspoons of Nutmeg0.9 teaspoon of Powdered Ginger1.8 teaspoons of Powdered AniseThe liquid ½ Cup Eggs (180 grams)¾ Cup Milk (180 grams)The candied fruit 1 ¾ Cup Candied Orange Peels (133.2 grams)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) Cinnamon1 teaspoon of Nutmeg0.5 teaspoon of Powdered Ginger1 teaspoon of Powdered AniseThe liquid ¼ Cup Eggs (108 grams)½ Cup Milk (108 grams)The candied fruit 1 Cup Candied Orange Peels (79.9 grams)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) Cinnamon0.9 teaspoon of Nutmeg0.4 teaspoon of Powdered Ginger0.9 teaspoon of Powdered AniseThe liquid 4 Tablespoons Eggs (90 grams)½ Cup Milk (90 grams)The candied fruit 1 Cup Candied Orange Peels (66.6 grams)The glazing 2 Tablespoons Water (24 grams)1 teaspoon Lemon Juice (9 grams)½ Cup Icing Sugar (90 grams) |
You will need...
Steps
The powders |
1. In a bowl, mix the powders: the
2. Add in the spices: the
Whole Wheat Flour
(1 Cup or 186 g), theRye Flour
(1 Cup or 186 g), theBaking Powder
(1 Tablespoon or 15 g)2. Add in the spices: the
(powdered) Cinnamon
(¾ teaspoon), theNutmeg
(1 ½ teaspoons), thePowdered Ginger
(¾ teaspoon) and thePowdered Anise
(1 ½ teaspoons)
3. Sift the powders over a large bowl
4. In a separate bowl, add in the
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'
Eggs
(⅓ Cup or 150 g) and theMilk
(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'
The syrup |
7. 
Let's start by cooking the
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 !
Let's start by cooking the Honey
(1 ½ Cup or 525 g) and theBrown Sugar
(⅓ Cup or 60 g) over low/medium heat8. 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 !
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
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
17. You may make your own candied oranges, and boy am I sure this is a grueling exercise, but I just bought those beauties in a local store and I didn't even feel guilty....
18. Dice those
19. Fold those into the mixture
18. Dice those
Candied Orange Peels
(1 ½ Cup or 111 g) into squares19. Fold those into the mixture
The mold |
21. Pour the mixture into the mold
22. The molds should be 3/4 full, and not more !
22. The molds should be 3/4 full, and not more !
Baking |
23. 
Place in the oven and bake for about
24. After
25. I had to bake for longer... for about
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 mold24. After
15 minutes
, I like to slice the bread lengthwise25. I had to bake for longer... for about
1 hour
26. If you insert a knife into the center of the cake, it should come out clean, with no streaks of batter, otherwise continue baking...
27. Carefully unmold the bread whilst it is still hot
Glazing |
28. While the cake is baking, you may prepare the glazing : Mix the
29. Just mix all ingredients with a wire whip
Water
(3 Tablespoons or 40 g), theLemon Juice
(1 Tablespoon or 15 g) and theIcing Sugar
(¾ Cup or 150 g)29. Just mix all ingredients with a wire whip
30. After the cake is fully baked, glaze it
31. Wait
31. Wait
5 minutes
, and glaze another time
Toppings |
32. You may decorate using candied oranges
Result |
|
The 3 other recipes of Pound Cakes   
|
The result and the pix
|
|
|
Share Your Photos
Cooking with the same Chef ?
All recipes of Jacquy Pfeiffer |
   |
Recipes from the same Book!
All recipes from the book "The Art of French Pastry" |
|
Cooking with the same ingredients ?
What else to cook with Cinnamon |
What else to cook with Ginger |
    |
What else to cook with Honey |
 |
What else to cook with Nutmeg |
What else to cook with Candied orange |
Recipes...
Brittany Cookies (palets Bretons)
Jacquy Pfeiffer’s Christmas Sablés Cookies
Julia Child’s Leek Quiche (“flamiche”)
Yotam Ottolenghi’s Savory Green Pancakes with Lime Butter
The Love Napoleon Cake (millefeuille), by Stéphane Glacier
Rabbit Stew, a French delicacy
Poke Bowl, Honolulu style
Michalak’s Gianduja (Italian hazelnut paste)
Philippe Conticini’s Rhubarb Tart
Cyril Hitz’s French Fougasse Bread
The Fabulous Baked Alaska with Grand Marnier
Paul Bocuse’s Boeuf Bourguignon
Qin’s Chinese Chicken Barbecue
The Strawberry Tart
Lyonnaise Sausage in Brioche (“Saucisson Brioché”)
Pierre Hermé’s Chocolate Sorbet
Alice Waters’ Buttermilk Waffles
Vincent Boué’s Apple Teacake
The Washington Apple (Le Meilleur Pâtissier, episode 2)
Salmon Lobster Wellington Recipe
Barbecue Pork Ribs, Highland Park style
Julia Child’s French Escargots
French Mango Coconut Charlotte
Other Blogs...
White on rice couple
Frozen Peach Margarita
David Lebovitz
Folderol Ice Cream Shop (and Wine Bar)
Blacker Berry Galette
1 ½ Cup Honey (525 g)
⅓ Cup Brown Sugar (60 g)
1 Cup Whole Wheat Flour (186 g)
1 Cup Rye Flour (186 g)
1 Tablespoon Baking Powder (15 g)
¾ teaspoon of (powdered) Cinnamon
1 ½ teaspoons of Nutmeg
¾ teaspoon of Powdered Ginger
1 ½ teaspoons of Powdered Anise
⅓ Cup Eggs (150 g)
⅔ Cup Milk (150 g)
1 ½ Cup Candied Orange Peels (111 g)
3 Tablespoons Water (40 g)
1 Tablespoon Lemon Juice (15 g)
¾ Cup Icing Sugar (150 g)
Comments for This Recipe
Perhaps your oven is too hot ? Try lowering the temperature and/or reducing the baking time
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.