Pastry recipe

Recipe for 7 portions (rectangle cake: 105*55*45mm)

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Gael Etrillard

Gael Etrillard

Pastry Chef
Area Pastry Chef at les vergers Boiron. From 2009 to 2013, was executive pastry chef at Raffles Hotel Singapore and have been working in Asia for more than 13 years. Gael is also involved in training ...
  1. Pain d’Epice


    • Milk - 300g
    • Brown sugar - 120g
    • Salt - 1g
    • Honey - 300g
    • Vanilla pod - 1pc
    • Black pepper - 1g
    • Baking powder - 10g
    • Flour T55 - 300g
    • Bicarbonate of soda - 4g
    • Cinnamon (powder) - 2g
    • Cardamom (powder) - 10g
    • Ground ginger - 4g
    • Thyme - 2g
    • Butter - 190g
    • Candied ginger - 35g

    Warm the milk with cassonade, salt, honey, vanilla and black pepper. Infuse for an hour.
    In a big mixing bowl, sieve the baking powder, flour, bicarbonate and ground spices.
    Strain the milk and pour 1/3 over the dry ingredients.
    Stir with a whisk and add another 1/3 of milk. Stir again and pour the rest of the milk.
    Add melted butter at 40°C and candied ginger.
    Cover the mixture with cling wrap and rest overnight in the fridge.
    Coat the molds with butter mixture and bake at 155°C in convection oven for 26mn.
    Cool down on wire rack and wrap in cling wrap.

  2. Dark Plum Confit


    • Frozen fruit purée 100% : Dark-red plum - 250g
    • Frozen fruit purée, sugar added : Redcurrant - 20g
    • Frozen fruit purée 100% : Bergamot - 9g
    • Sugar - 40g
    • Pectin NH - 7g
    • Red wine - 10g

    Combine sugar and pectin. Pour over dark plum and redcurrant puree.
    Boil this mixture and remove from the stove.
    Add red wine and bergamot puree.
    Cover with cling wrap and keep in the fridge overnight.
    Mix with hand blender before use.

    In this step

  3. Assembly

    Cut the middle of the pain d’epice to have a hole inside the cake.
    Chop this trimming very fine and dry it in the oven or dehydrator at 80°C for 5h.
    Pipe the dark plum confit confit in the middle of the cake and put in the fridge.
    When the confit is set, brush the top of the cake with neutral glaze.
    Process the dry pain d’epice into a powder and sprinkle over the cake.

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