A gingerbread mix which will make you fall back in childhood ! Find all the so particular flavours of the most famous Christmas cake thanks to this mix ! Ideal also for your homemade speculoos. My most beautiful mix for pastries, planters and arranged rums
Association in the kitchen: Crumbles, Plants, Rums, Jams, Sugar brown sugar, Crème brûlée.
Composition: cinnamon, ginger, anise, coriander, clove, star anise.
Packaging: Fresh sachet
"Coup de Foudre Garanti - Speculoos with sweet and spicy flavours"
Warning: Last items in stock!
The gingerbread mixture is ideal to give taste to your sweet preparations, your savoury dishes, your planters and arranged rums.
The taste of gingerbread is often associated with Christmas. It is true that it is particularly used in culinary preparations for the festive season! But do you really know the history of gingerbread? Do you know how original it is possible to use the composition of flavors that I propose to you?
Whether it's a spice mix for speculoos, a gingerbread recipe or the seasoning of gourmet savoury dishes, discover all the possibilities of these flavours.
I designed the spice blend from 6 ingredients whose combination of flavours brings strength and freshness at the same time. You will find in your preparation /
Why these ingredients? To bring warmth with cinnamon and clove, pep with ginger and freshness with coriander, anise and star anise.
David Vanille's choice: I have chosen to offer you this mix for its perfectly balanced composition that can be used in all types of recipes, sweet or savoury.
Our current gingerbread would have for distant ancestor the "Mi-Kong", a Chinese bread of the 10th century. But the origin of gingerbread also dates back to ancient Egypt and ancient Greece! It was then a honey-fried bread that accompanied travellers.
And so it was by road that gingerbread made its way into the West, as far as Germany and then Alsace, where it is still today the anchor point for this gingerbread from the East.
The cities of Dijon and Reims are also famous for their attachment to this recipe. Previously called "pain d'espessez", the name "pain d'épices" would have come into being around 1530.
In 2010, the recipe for this age-old cake was included in the UNESCO list of intangible heritage.
The town of Gertwiller in Alsace is home to a museum dedicated to gingerbread and its history.
You've certainly already come across the gingerbread man! He's a star of the Christmas season in much of the world. It can be seen in family kitchens, pastry and shop windows, in supermarkets, but also in films and fairy tales. In fact, it first appeared in a children's story in 1875 in the United States. It shows the little "gingerbread" coming to life and running away from the oven of an old lady who chases after it! There will be many adventures that will lead you to your mouth..
The spices in this blend bring an exceptional taste to your preparations to delight the taste buds of your guests. But did you know that these are not just simple aromas? These spices also have health-giving characteristics. That's why they are frequently used to make the "sportsman's cake" thanks to their properties :
The mixture I propose to you will be used to make traditional gingerbread, speculoos and nonnettes, but you can also use it to embellish other recipes.
Mixed with brown sugar, you can give flavour to your pancakes, pancakes, fruit compotes and dessert creams. Give a special flavour to your fruit pies and tarts.
To spice up your hot drinks, don't hesitate to use it as an infusion in your black tea, mulled wine, eggnog or cocoa.
If you like sweet and savoury recipes, try preparing a spicy pork roast or beef stew.
Have you ever tested it on a slice of foie gras with its onion confit? It's magic!
Feel like making a gourmet gingerbread? Here is my personal gingerbread recipe:
My tip for successful speculoos: prepare your brown sugar and spices a few days in advance so that the sugar can soak up the aromas. Use this preparation in your usual recipe, which will now have a different flavour.
Your foie gras will have a completely different flavor if you sprinkle it with a pinch of these spices. Accompanied by your homemade gingerbread and a few pink berries, success is guaranteed.
An original recipe to please your table? Try the filet mignon in gingerbread crust! Wrap your meat in breadcrumbs with gingerbread before putting it in the oven.
Simple baked apples are a great accompaniment to your gingerbread, speculoos or gingerbread! David Vanille's advice: for gourmet Christmas gifts, remember to offer our nicely presented gingerbread mix!
To store your gingerbread and speculoos spice mix, preferably use a tin container that will protect it from humidity and light to keep its fragrances longer.
Corinne D. published the 24/11/2020 following an order made on 08/11/2020
Fanny M. published the 24/11/2020 following an order made on 11/11/2020
Grace à cette épice, j'ai put réaliser, un parfait pain d'épices. Bien moelleux et surtout, très parfumé. Comme celui, de mon enfance.
Stéphanie M. published the 23/11/2020 following an order made on 12/11/2020
Une pure merveille ! Testé sur des petits sablés de Noël, hâte de faire mon pain d'épices.
Sylvie C. published the 22/11/2020 following an order made on 10/11/2020
Le parfum de ce mélange est incroyable ! Pas encore testé mais c'est prévu pour mes pains d'épices de Noël...
Amandine R. published the 10/11/2020 following an order made on 16/10/2020
Un régal !
Patrice L. published the 06/11/2020 following an order made on 17/10/2020
Montserrat C. published the 06/11/2020 following an order made on 10/10/2020
Bon mélange d'epices
Cecile D. published the 26/10/2020 following an order made on 26/09/2020
Emballage et produit au top
Dorothée R. published the 25/10/2020 following an order made on 05/10/2020
Par encore testé mais odeur plutôt très agréable. L'emballage est bien hermétique.