We found the recipe for the best gingerbread in Paris

Recette Pain D Epice

Saint-Nicolas obliges: the exceptional baker Eric Kayser pays homage to his Alsatian origins with a wow gingerbread , prepared in the rules of the art. It takes a real night's rest to get the fantastic result of these cakes. It's your turn !


The day before, prepare the syrup : put all the syrup ingredients in a saucepan and simmer for 5 minutes on low heat with 12cl of water. Leave to infuse for 24 hours.

The next day. Strain the syrup using a tea strainer . Preheat the oven to 160 ° C (th. 5-6). In a large bowl, work the flour with the cornstarch , baking powder and baking soda . Add the syrup, then mix well with a whisk.

Pour in the rum , then incorporate the fruits and almonds using a flexible spatula. Butter the cake tin and line the bottom and sides with baking paper. Pour in the dough and bake for 2 hours.

Also find the homemade panettone and a light and vegan bar ultimately foodporn

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