A gingerbread mixture that will make you feel like a child again! Discover all the special flavours of the most famous Christmas cake with this blend! Ideal also for your homemade speculoos
Food pairing: Crumbles, cakes, jams, brown sugar, crème brûlées.
Composition: cinnamon, ginger, anise, coriander, clove, star anise.
Packaging: 40g resealable bag - aroma preservation
"A gingerbread and speculoos mix with sweet and spicy flavors"
Warning: Last items in stock!
The gingerbread mixture is ideal to add flavour to your sweet dishes, salty dishes and drinks.
The taste of gingerbread is often associated with Christmas celebrations. It is true that it is particularly used in culinary preparations for Christmas and New Year's Eve celebrations! But do you really know the history of gingerbread? Do you know in which original way it is possible to use the composition of flavours I propose to you?
Whether it is a mixture of spices for speculoos, the gingerbread recipe or the seasoning of gourmet salty 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. In your preparation you will find /
Why these ingredients? To bring warmth with cinnamon and cloves, peps with ginger and freshness with coriander, anise and star anise.
David Vanille's choice: I have chosen to offer you this blend for its perfectly balanced composition, which can be used for 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 goes back to ancient Egypt and ancient Greece! At the time, it was a honey-fried bread that accompanied travellers.
And so it was by road that gingerbread made its entry into the West, up to Germany and then Alsace where it is still the anchor point of this oriental gingerbread.
The cities of Dijon and Reims are also renowned for their commitment to this recipe. Previously known as "pain d'espessez", the name "gingerbread" is said to have come into being around 1530.
In 2010, the recipe for this thousand-year-old cake was included on UNESCO's list of intangible heritage.
The town of Gertwiller in Alsace hosts a museum dedicated to gingerbread and its history.
You've probably already met the gingerbread man! He is a major star of Christmas celebrations in much of the world. It can be found in family kitchens, pastry shops and shop windows, supermarkets, but also in movies and stories. It was in a story for children that he first appeared in 1875 in the United States. We see the little "gingerbread" come to life and run away from the oven of an old lady who is going after him! Many adventures will follow in order to reach your mouth...
The spices in this blend bring an exceptional taste to your preparations to delight your guests' taste buds. But did you know that these are not just simple flavours? These spices also have health-promoting characteristics. For this reason, they are frequently used to make the "sports cake" thanks to their properties:
The mixture I propose will be used to make traditional gingerbread, speculoos and nonnettes, but you can also use it to enhance other recipes.
Mixed with brown sugar, you can add flavour to your pancakes, pancakes, fruit compotes and dessert creams. Give your fruit pies and tarts a special flavour.
To spice up your hot drinks, feel free to use it as an infusion in your black tea, mulled wine, eggnog or cocoa.
If you like sweet and sour recipes, start preparing a spiced pork roast or beef stew.
Have you ever tested on a slice of foie gras with its onion confit? It's magical!
Do you want to make a gourmet gingerbread? Here is my personal gingerbread recipe:
My trick to make your speculoos a success: prepare your brown sugar and spices a few days in advance so that the sugar can absorb the aromas. Use this preparation in your usual recipe, which will now have a different flavour.
Your foie gras will have a completely different flavour 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 baking.
Simple baked apples will go perfectly with your gingerbread, speculoos or gingerbread! David Vanille's advice: for gourmet Christmas gifts, consider offering our beautifully presented gingerbread mix!
To keep your gingerbread and speculoos spice mixture, use a tin container to protect it from moisture and light to keep its flavours longer.
Lea S. published the 08/11/2019 following an order made on 27/10/2019
Idéal pour les pains d'épices !
Muriel L. published the 07/11/2019 following an order made on 20/10/2019
J'ai réalisé des compotes et des crumbble , c'est juste sublime
Cyrielle L. published the 03/11/2019 following an order made on 27/10/2019
J’ai pour habitude de préparer moi même mon mélange à pain d'épices pour Noël mais j'étais intriguée de tester ce mélange, je ne suis pas déçue de l’odeur et je pense faire de magnifique chose dans mes paniers cette année
Laetitia L. published the 20/10/2019 following an order made on 11/10/2019
Hâte de tester dans le pain d’épice
Jules D. published the 04/10/2019 following an order made on 26/09/2019
Sammy L. published the 01/10/2019 following an order made on 22/09/2019
Vivement les fêtes de Noel pour faire mes biscuits
Comment from David Vanille the 27/10/2019
Il fait des merveilles avec le vin chaud, les crumbles et gâteaux au chocolat. Je suis heureux que ma qualité répond à votre exigence et attentes ;-) Passez une excellente journée, Au plaisir, David : Votre chercheur d'épices, le meilleur des plantations
Charlotte E. published the 09/09/2019 following an order made on 27/08/2019
Nadege Q. published the 24/08/2019 following an order made on 02/08/2019
Parfaitement équilibré bravo
Comment from David Vanille the 02/09/2019
Merci sincèrement Nadège :-) Je suis heureux qu'il soit intégré dans vos créations dans votre atelier. Passez une excellente semaine, Au plaisir, David Vanille
Klym M. published the 13/08/2019 following an order made on 06/08/2019
je n'ai pas encore testé mais je vais essayer d'en mettre sur une tarte aux pommes d'août. Je recommande