Pain d’épices with ginger honey recipe
18/11/2024
Today we share with you a recipe inspired by the classic Pain d’épices. Thanks to the magic of OCOO‘s Honey Glaze programme, we have created an intense and aromatic ginger honey in just 6 hours. Its warmth and light spiciness enriches this recipe in every bite, bringing the unique and deep flavour that defines this dessert.
Accompanied by an apricot and ginger honey mousse, air (with Skro) and crunchy crunchy touches (with Fond and Glu30) made with ginger honey, this Pain d’épices is much more than just a dessert, it is a gastronomic experience that combines the traditional with innovation, perfect for those looking for something different. It is a gastronomic experience that combines the traditional with innovation, perfect for those looking for something different to delight the palate. Find out how to prepare this delicacy and let yourself be seduced by the aroma and taste of ginger honey!
How to prepare Pain d’éspices honey?
Ingredients
- 100 g fresh ginger
- 500 g honey
Elaboration
We start by cutting the ginger into thin slices and crushing it lightly to release its essence. Then mix with honey in the OCOO pot and cook for six hours on the Honey Glaze programme.
After cooking, we let it cool to lock in the flavours and then strain it for a silky texture and intense aroma. The result is a honey with a warm, spicy touch, perfect to enhance any dish or to enjoy on its own.
Preparation of Pain d’éspices with ginger honey
Ingredients
- 200 g brown sugar
- 180 g egg
- 150 g loose flour
- 100 g centeno flour
- 20 g impeller
- 130 g milk
- 130 g ginger honey (OCOO)
Elaboration
We start by whipping the egg with the sugar until we reach the famous point de ruban, that silky and slightly thick texture that ensures an airy result.
In the meantime, we sieve the dry ingredients, such as the flours and the baking powder, to eliminate lumps and maintain the lightness of the batter. This mixture is incorporated little by little, always respecting the volume.
In another bowl, we combine the milk with our ginger honey, and then add it to the whole with enveloping movements, making sure that everything is perfectly homogeneous.
With the oven preheated to 160ºC, we take the dough to bake for an hour or until it is perfectly cooked. Once out of the oven, leave to cool before cutting into portions.
How do we get the honey air?
Ingredients
- 300 g mineral water
- 100 g ginger honey (OCOO)
- 2 gr Skro
Elaboration
First mix all the ingredients in a mixing glass. Here, the Skro is the protagonist, which is carefully incorporated with the help of a whisk to achieve a homogeneous and well-integrated mixture. The real show comes at the moment of serving. We use the Foam Kit to assemble the air, transforming the mixture into an ethereal cloud that adds lightness and a sophisticated touch to our dish.
Ideal for desserts, starters or main courses, this air is a simple way to add a modern twist to any recipe.
The finishing touch: honey caramel
Ingredients
- 100 g Fond
- 100 g Glu30
- 100 g ginger honey (OCOO)
Elaboration
To do this, put all the ingredients together in a wide-based casserole dish and cook over a low heat until 160°C is reached. This is when the sugars caramelise and the flavours intensify.
Once the mixture is ready, pour it onto a silpad and let it cool slightly, just enough to be able to mark it into tablets before it hardens completely. This step allows for easier handling of the crisp and ensures that the pieces are the desired size.
The next step is to heat the Slimmer to 130°C on both plates. Between two silpads, we cook the crisp with the minimum thickness, achieving a fine and delicate texture. The trick here is to keep careful control of the temperature to achieve an even finish.
Finally, allow to cool completely before separating the crisp from the silpads. It can be used immediately to decorate or add texture to your dishes, or stored in airtight containers with the right amount of Silcabag to preserve its freshness. The result is ideal for adding a crunchy touch to any dish.
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