Pain d'Epices de Grand-Mère Recette Facile et Rapide

Ingredients

• 250 g Chestnut Flour (Fine chestnut flour; can substitute with all‑purpose flour for a lighter texture)
• 250 g Honey (Liquid honey; any floral honey works, pine honey adds a rustic note)
• 5 g Baking Powder (Double‑acting baking powder)
• 100 ml Whole Milk (Full‑fat milk, at room temperature)
• 100 g Brown Sugar (Packed light brown sugar (cassonade))
• 1 Egg (Large egg, at room temperature)
• 5 g Ground Ginger (Ground ginger, about 1 tsp)
• 5 g Ground Cloves (Ground cloves, about 1 tsp)
• 5 g Ground Cinnamon (Ground cinnamon, about 1 tsp)
• 5 g Ground Coriander (Ground coriander seeds, about 1 tsp)
• 0.5 g Salt (Fine sea salt, pinch)
• 1 piece Lemon Zest (Zest of one medium lemon, for honey infusion)
• 1 piece Orange Zest (Zest of one medium orange, for honey infusion)

Instructions

1. Gather and Measure Ingredients

   Weigh the chestnut flour, brown sugar, honey, milk, egg, baking powder, each spice, salt, and zest the lemon and orange.

   Time: PT5M

2. Infuse Honey with Citrus Zest

   Place honey, lemon zest, and orange zest in a small saucepan over low heat. Warm gently until the honey becomes fluid (about 2‑3 minutes), then remove the zest.

   Time: PT5M

   Temperature: Low heat (≈50°C)

3. Combine Dry Ingredients

   In the mixing bowl, whisk together chestnut flour, brown sugar, baking powder, ground ginger, ground cloves, ground cinnamon, ground coriander, and a pinch of salt.

   Time: PT3M

4. Add Wet Ingredients

   Create a well in the dry mixture, then add the egg, whole milk, and the warm infused honey. Stir with the wooden spoon until just combined; the batter will be thick.

   Time: PT5M

5. Prepare the Loaf Pan

   Butter the loaf pan generously, then dust with a thin layer of chestnut flour (or all‑purpose flour) and tap out excess.

   Time: PT2M

6. Transfer Batter to Pan

   Spoon the batter into the prepared pan, smooth the top with the back of a spoon, and gently tap the pan on the counter to release air bubbles.

   Time: PT2M

7. Bake the Gingerbread

   Place the pan in a pre‑heated oven at 180°C. Bake for 40 minutes, or until a toothpick inserted in the centre comes out clean and the top is golden.

   Time: PT40M

   Temperature: 180°C

8. Cool and Unmold

   Allow the loaf to cool in the pan for 10 minutes, then turn it out onto a cooling rack to cool completely before slicing.

   Time: PT10M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

35 g

Fat

10 g

Fiber

2 g