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. My finest pastry mixture
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"
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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.
Sophie C. published the 18/01/2020 following an order made on 17/12/2019
Mélange bien équilibré avec beaucoup de goût, emballage pratique
Nelly C. published the 13/01/2020 following an order made on 04/12/2019
Très bon produit
Elisabeth B. published the 29/12/2019 following an order made on 20/12/2019
Pas encore utilise mais l odeur annonce deja un pain d epice magnifique
Magalie S. published the 27/12/2019 following an order made on 05/12/2019
Très bonne épices pour mon pain d’épice et biscuit en pain d’épice
Katia A. published the 26/12/2019 following an order made on 09/12/2019
L’emballage permet le maintient du produit. La senteur est juste incroyable. Mon pain d’épices du site de Justin cooking avec les épices de David vanille est juste magnifique.
Regina D. published the 26/12/2019 following an order made on 08/12/2019
Sophie B. published the 19/12/2019 following an order made on 11/12/2019
Isabelle T. published the 16/12/2019 following an order made on 28/11/2019
Exactement ce que j attendais parfait
Gaelle L. published the 16/12/2019 following an order made on 10/12/2019
Un délice pour les biscuits