My gingerbread

My gingerbread

by Fabien Pairon


10-12 persons

for a GEOFORME mould L.35cm, Ht 7.5cm

  • 400 g of acacia honey
  • 80 g of caster sugar
  • 280 g of milk
  • 2 eggs
  • 200 g of rye flour T85
  • 200 g flour T55
  • 32 g of baking powder
  • 6 g of 4 spices
  • 1 g of green anise powder
  • 1 g of cardamom powder
  • 1 g of star anise powder
  • 80 g of candied oranges in cubes
  • The peel of 2 lemons
  • The peel of 2 oranges


Mix the honey, sugar, peel and milk and heat them to about 45°C in a saucepan.
Mix the spices, yeast and flour and sift them. Add the candied oranges
Put together all the ingredients (remove the orange and lemon peels), including the eggs, and pour this mix into the GEOforme mould (L.35x7x7.5 cm) previously lined with a sheet of baking paper.
Bake at 140°C (thermostat 4.5) for 1hr 15 mins.
Allow to cool completely in the mould before turning out.


Fabien Pairon

Born in the north of Burgundy, Fabien Pairon began working in the food business at the age of 15. He initially trained as a chef and worked in France and abroad mainly in gastronomic restaurants and international catering service companies.
He set up his own catering and reception organization business in his home region and ran it for 6 years.
Just as the products must be magnificent, Fabien gives also a great importance to the excellence of the utensils used for his preparations. It is therefore quite natural that he has been cooperating with De Buyer France for many years.


His title of "Meilleur Ouvrier de France" obtained in 2011 led him to teach at EHL (Ecole Hôtelière de Lausanne), giving thus a new impulse to his career.

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