Gingerbread by Christophe Felder

Christmas doesn’t necessarily mean Yule log (even if I admit it’s an association I make easily). Immerse yourself in the captivating aroma and comforting flavours of a timeless winter tradition: gingerbread. That delicious spicy smell, blending cinnamon, ginger, cloves and honey, awakens the taste buds and warms the heart (for want of being able to light a fire in the fireplace).

It’s chef Christophe Felder’s recipe that I tried here, it was warmly recommended to me and now I know why. My darling took it to work and sent me the following message: “Your gingerbread is to die for!! It’s the best I’ve ever eaten!”. Wow! Suffice to say the recipe deserves a place on the blog and I strongly advise you to try it for Christmas.

How do you make a good gingerbread?

Here are a few tips for getting your gingerbread right:

• Choice of ingredients: Opt for quality ingredients, in particular a fragrant honey and fresh spices for optimal flavour.
• Mix well: Make sure you mix all the ingredients well, but without overworking the batter to avoid making the gingerbread too dense.
• Use of honey: Control the amount of honey according to your preferences. It brings moisture and the characteristic flavour to gingerbread.
• Balance the spices: Adjust the spice blend to your personal taste. Try different quantities to get the level of flavour that suits you.
• Resting time: Let the batter rest before putting it in the oven. This allows the flavours to blend and deepen in intensity.
• Control the baking: Watch the baking carefully to avoid overbaking the gingerbread. A toothpick inserted in the centre should come out clean.
• Cooling: Let the gingerbread cool completely before slicing it. This allows the texture to set.
• Storage: Wrap it in aluminium foil or keep it in an airtight container to preserve its freshness and aromas.

By following these tips and adjusting the recipe to your personal preferences, you’ll get a delicious homemade gingerbread that you’ll be proud to put on the table at Christmas.

Is this gingerbread meant for foie gras?

To accompany foie gras, gingerbread is often drier, denser and less sweet. It’s designed to offer an interesting contrast with the richness and texture of the foie gras, while presenting spice flavours that complement the aromas of the dish.

Here, Christophe Felder’s recipe is intended more for an afternoon snack. It’s softer, sweeter and some recipes even contain candied fruit or a glaze for an extra indulgent touch. It’s appreciated for its more pronounced flavours and its more tender texture, ideal therefore for enjoying as a dessert or alongside a cup of tea or coffee.