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Jacquy Pfeiffer’s French Gingerbread

2016-12-26

   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 recipe

I never liked gingerbreads, until this recipe...

Jacquy Pfeiffer's 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 Gingerbread


 

I fell in love with this recipe, by Jacquy Pfeiffer

Jacquy Pfeiffer's Gingerbread


 

Jacquy Pfeiffer's Gingerbread


 

A recipe I enjoy every winter!

Jacquy Pfeiffer's 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 Gingerbread


 
Jacquy Pfeiffer's 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 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 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 Gingerbread

The recipe is on page 335

 
Jacquy Pfeiffer's 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

 

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


 

Ingredients

Jacquy Pfeiffer's Gingerbread

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)

 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)

 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)

 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)

 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)

 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)

 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

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 GingerbreadJacquy Pfeiffer's Gingerbread

3. Sift the powders over a large bowl
Jacquy Pfeiffer's GingerbreadJacquy Pfeiffer's GingerbreadJacquy Pfeiffer's GingerbreadJacquy Pfeiffer's 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 GingerbreadJacquy Pfeiffer's GingerbreadJacquy Pfeiffer's GingerbreadJacquy Pfeiffer's GingerbreadJacquy Pfeiffer's GingerbreadJacquy Pfeiffer's 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 GingerbreadJacquy Pfeiffer's GingerbreadJacquy Pfeiffer's GingerbreadJacquy Pfeiffer's Gingerbread

11. and remove from heat as soon as the temperature reaches 320 °F / 158 °C
Jacquy Pfeiffer's 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 GingerbreadJacquy Pfeiffer's GingerbreadJacquy Pfeiffer's GingerbreadJacquy Pfeiffer's Gingerbread

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

Candied Orange Peels

(1 ½ Cup or 111 g) into squares

19. Fold those into the mixture
Jacquy Pfeiffer's GingerbreadJacquy Pfeiffer's GingerbreadJacquy Pfeiffer's GingerbreadJacquy Pfeiffer's Gingerbread

The mold

20. I like to spray oil into the mold and then coat it with parchment paper
Jacquy Pfeiffer's GingerbreadJacquy Pfeiffer's GingerbreadJacquy Pfeiffer's Gingerbread

21. Pour the mixture into the mold

22. The molds should be 3/4 full, and not more !
Jacquy Pfeiffer's GingerbreadJacquy Pfeiffer's Gingerbread

Baking

23.  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

24. After

15 minutes

, I like to slice the bread lengthwise

25. I had to bake for longer... for about

1 hour

Jacquy Pfeiffer's GingerbreadJacquy Pfeiffer's Gingerbread

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...
Jacquy Pfeiffer's GingerbreadJacquy Pfeiffer's GingerbreadJacquy Pfeiffer's Gingerbread

27. Carefully unmold the bread whilst it is still hot
Jacquy Pfeiffer's GingerbreadJacquy Pfeiffer's Gingerbread

Glazing

28. 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)

29. Just mix all ingredients with a wire whip
Jacquy Pfeiffer's GingerbreadJacquy Pfeiffer's GingerbreadJacquy Pfeiffer's Gingerbread

30. After the cake is fully baked, glaze it

31. Wait

5 minutes

, and glaze another time
Jacquy Pfeiffer's GingerbreadJacquy Pfeiffer's GingerbreadJacquy Pfeiffer's GingerbreadJacquy Pfeiffer's Gingerbread

Toppings

32. You may decorate using candied oranges
Jacquy Pfeiffer's Gingerbread


Result

Jacquy Pfeiffer's Gingerbread


 

Jacquy Pfeiffer's Gingerbread


 

The result and the pix






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Comments for This Recipe

6 Comments
  1. On Wednesday December 12, 2018
    Camela nitschke wrote:
    My loaves are quite dry,how can I make them moister
  2. On 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
  3. On Saturday December 15, 2018
    Camela Nitschke wrote:
    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.
  4. On Sunday December 16, 2018
    Thanks for your comments Camela
  5. On Tuesday June 18, 2019
    Sue Ellis wrote:
    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.
  6. On Monday March 23, 2020
    Ann L Dold wrote:
    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.

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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"

To purchase the book online, see HERE

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

Rating:
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What to cook with...

Beurre salé

,

5 spice powder

, Almond extract, Almond paste, Almond powder, Almonds,

Apple liquor

,

Apple syrup

,

Apples

,

Apricot

, Avocado,

Basil

,

Basque sauce

, Beef,

Beef stock

,

Bordelaise sauce

,

Brown sauce

,

Brown sugar

,

Buttermilk

,

Candied orange

,

Cardamom

, Carrots,

Celery

, Chicken,

Chicken liver

,

Chicken stock

, Chili pepper,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

, Cilantro, Cinnamon,

Cloves

,

Coca cola

, Cocoa Powder,

Coconut

,

Coconut mousse

,

Coffee

,

Cognac

,

Coriander powder

,

Corn

,

Cream

,

Crème fraiche

, Cumin, Diced bacon,

Dry yeast

, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

,

Fish

,

Fish stock

,

Fish stock

, Garlic,

Garlic powder

,

Genoa bread

,

Gianduja

, Ginger, Glucose,

Glucose powder

,

Gold leaf

, Grand marnier,

Grand marnier ice cream

, Green onion,

Ham

,

Ham hock

, Hazelnuts,

Hoisin sauce

, Honey,

Ice cream

,

Ice cream stabilizer

,

Icing fondant

,

Inverted sugar

,

Isomalt

,

Italian meringue

,

Ketchup

, Ladyfingers,

Lamb

,

Lard

, Laurel (bay) leaves,

Leeks

,

Lemon

, Lemon juice, Lemon zests,

Lime

,

Lobster

,

Madeira

,

Mandarine

,

Mango

,

Masa

, Mascarpone,

Mascarpone cream

, Milk chocolate, Milk powder,

Mint

,

Mousseline cream

,

Mozzarella

, Mushrooms, Neutral gel,

Nuoc mam fish stock

,

Nutmeg

,

Olive oil

,

Olives

, Onions,

Orange juice

, Orange zests, Oranges,

Palm sugar

,

Paprika

,

Parmesan cheese

, Parsley,

Pastis

,

Pastry dough

,

Peaches

,

Pearl sugar

,

Peppers

, Pistachio paste, Pistachios,

Poached eggs

,

Pork

,

Potatoes

,

Powdered anis

, Puff dough,

Puff pastry paring

,

Rabbit

,

Raisins

, Raspberries,

Raspberry jam

, Red wine, Rhubarb,

Rice

,

Rice vinegar

,

Rosemary

,

Rum

,

Rye flour

,

Sablée Dough

, Saffron,

Salmon

,

Sausage

,

Sesame oil

,

Sesame seeds

, Shallots, Shortcrust Pastry, Soy sauce,

Spinach leaves

,

Split peas

, Strawberries,

Strawberry jam

,

Sweetened condensed milk

,

Syrup

,

Tempered chocolate

, Thyme, Tomato paste, Tomatoes,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla Custard

, Vanilla sugar,

Vegetable shortening (crisco)

,

Velvet spray

,

Wafer paper

, Whipping cream,

Whiskey

, White chocolate,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yeast

,

Yoghurt

,



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)