Gingerbread from Christophe Felder

Last year, I had completely succumbed to Christophe Felder’s gingerbread fromEdda. Of course, the recipe tempted me a lot, but above all, the bundt cake mold made me completely crack. That’s when I put a Nordic Ware mold on my list to Santa. Although I now have several molds of this brand, I had not yet made this famous gingerbread. The approach of the end of year celebrations and the fact of falling back on the recipe in the last Fou de Pâtisserie finally decided me.

far from my usual gingerbread recipe and of its variants, the version of C. Felder is very rich, very fragrant. A feast for the taste buds and for the eyes.
This recipe is absolutely perfect. This gingerbread will make an ideal gourmet gift.


Gingerbread from Christophe Felder:

135ml whole milk
9 g star anise
360g orange blossom honey
225g rye flour
40 g T45 flour
45g potato starch
15 g baking powder
25g brown sugar
9 g ground cinnamon (Ceylon)
5 g allspice
180 g bitter orange marmalade (here)
180 g bergamot jelly* (or lemon marmalade)
3 eggs
120g soft butter
7g salt

Pour the milk and star anise into a small saucepan and bring to a boil.
Leave to infuse for 10/15 minutes.

Preheat the oven to 180°C.

Warm the honey slightly in the microwave.

In a mixing bowl, mix the flours, starch, yeast, brown sugar and spices.
Add warm honey while mixing.
Add the orange marmalade and bergamot jelly. To mix together.
Add eggs, soft butter and salt. To mix together.
Add the milk while straining it. To mix together.

Grease the mold and pour the batter into it.

Cook for 30 minutes at 180°C, then lower the temperature to 160°C and cook for another 30 minutes. Check for doneness with a wooden skewer.

Unmold the gingerbread on a wire rack.

Decoration:

50g bergamot jelly
Candied orange (cruzilles)
citronettes (Knights of Argouges)
Golden sugar (Zuk Zak)

Warm the bergamot jelly in the microwave then coat the warm gingerbread with a brush.
Decorate as you wish.

This gingerbread keeps very well wrapped in film. I find it even better the next day.

Finally: II recommend that you take a mold of this shape, with a hole in the center and of large size (regardless of the brand!), because this gingerbread is huge and the cooking times in a classic mold would be too long.


Nordic Ware bundt cake molds are becoming more and more easily available. I can only recommend them, because they are on the one hand very beautiful, but also very solid. Baking the cakes inside is absolutely perfect.


*For the occasion, I prepared an express bergamot jelly with juice and peel that I had kept in the freezer last year. I simmered 50g of peels in 300ml of water for 15 minutes then, after removing them, I added 250ml of juice and 500g of jelly sugar. 4 minutes of boiling and it’s ready.
I really liked the little taste brought by the bergamot.
You can also, as C. Felder recommends, use a lemon marmalade, always of good quality.


For the decoration, I have a little crush on the little golden sugar candies that a friend gave me this summer. They do not melt, even after passing 3 days under a film. A very nice little festive and crunchy touch.

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