A gingerbread mix that will make you fall back to 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 : 40g resealable bag - conservation of aromas
"Coup de Foudre Garanti - Speculoos with sweet and spicy flavors"
Warning: Last items in stock!
The gingerbread mix is ideal to give taste to your sweet preparations, savoury dishes, 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 mixture of spices for speculoos, the gingerbread recipe or the seasoning of gourmet savoury dishes, discover all the possibilities of these flavours.
I designed the gingerbread mixture from 6 ingredients whose combined flavours bring strength and freshness at the same time. You will find in your preparation /
Why these ingredients? To bring warmth with cinnamon and cloves, pep 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 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 entry 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 appellation "pain d'épices" (gingerbread) is said to have originated around 1530.
In 2010, the recipe for this age-old cake was included in UNESCO's 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 will be used to make the traditional gingerbread, the speculoos and the 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 cream desserts. Give a special flavour to your fruit tarts and pies.
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 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!
You 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 will go wonderfully with 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.
Virginie L. published the 26/05/2020 following an order made on 14/05/2020
Joelle F. published the 22/05/2020 following an order made on 08/05/2020
Finesse et force d'un mélange pour mOn pain d'épices
Valerie R. published the 13/05/2020 following an order made on 30/04/2020
Vraiment très bon dans le fondant chocolat.
Cabot M. published the 27/04/2020 following an order made on 15/04/2020
Super dans les crêpes
Florence M. published the 22/04/2020 following an order made on 11/04/2020
vraies senteurs retrouvées d'épices à spéculoos que j'utilise pour faire un spekkoek (spécialité indo-néerlandaise !
Corinne T. published the 19/04/2020 following an order made on 05/04/2020
Pain d épice réussi super produit
Frederique M. published the 18/04/2020 following an order made on 06/04/2020
Marie-Lise H. published the 02/04/2020 following an order made on 19/03/2020
Au top comme d'habitude
Laurence H. published the 10/03/2020 following an order made on 27/02/2020