At children’s snack time or during the festive period to accompany foie gras, gingerbread can be enjoyed at any age. And will be unanimous if it is homemade!
Anaïs Dutilleul studied at Alain Ducasse and is now chief of the restaurant Les Fous de l’île, in Paris, an establishment that has received the honorary title of Master Restaurateur. The young woman from Cambrai (North) sublimates the terroir and imagines creative desserts full of freshness, perfectly balanced. She told us about her gingerbread recipe with the essential basic tip: “Choose quality ingredients first and foremost!“
The gingerbread recipe by Anaïs Dutilleul
EASY. For 6 people. Preparation: 20 min. Rest: 12h. Cooking: 35 min.
- 15 g cinnamon-nutmeg-4-spice-green anise mixture
- 100 g flour
- 100 g rye flour
- 50 g brown sugar
- 15 g baking powder
- 2 eggs
- 20 cl squeezed orange juice
- 90 g butter
- 200 g fir honey
- 100 g of milk
- orange peels, yellow and green organic lemons
Mix with the mixer all the powders (cinnamon-nutmeg-4-spices-green anise, both flours, brown sugar, baking powder) with the eggs and the squeezed orange juice.
Melt the butter with the fir honey and milk. Add this mixture to the dough. Add orange peels, yellow and green organic lemons: your gingerbread will be tastier and develop a fresher aroma. Let stand for at least 12 hours in the refrigerator.
Pour the dough preferably into small cupcake pans to make bites: the gingerbread will be lighter and this will change from the ordinary cake. Bake 35 min in the oven at 170 °C (th. 5-6). Let cool on a rack before serving.
The tip in addition to Anaïs Dutilleul: “I make a citrus syrup/butadiene that I brush on my gingerbread at the end of the oven to obtain a shiny and less dry appearance.”
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