Must-Try Holiday Treat: Baker’s Foolproof Gingerbread Delights

For you, the ultimate nostalgic treat is gingerbread. But not the dry, commercial kind wrapped in plastic; you crave the authentic, artisanal honey cake rich with spices. Each year, you scour the local Christmas markets hoping to find it, often without success. What if we told you that you can easily make it yourself at home? Inspired by the recipe from Cyril Lignac, pastry chef Juliette Henry has developed one of the most tender and aromatic homemade gingerbreads. “It’s absolutely incredible,” she reveals in her Instagram video. “This cake is a must for the holidays!” You’ll have to try it for yourself…

Ingredients for Juliette Henry’s Ultra-Moist Gingerbread

Here are the amounts needed to make a large gingerbread. Juliette Henry uses a tall, round panettone-type mold (about 20 cm in diameter).

• 200 g of water
• 90 g of sugar
• 200 g of honey + 25 g of honey for the glaze
• Zest of one yellow lemon and one orange
• 1 scraped vanilla bean
• 3 g of gingerbread spice mix
• 200 g of flour
• 1 tsp of baking powder
• 10 g of baking soda
• 1 pinch of fine salt
• 140 g of butter + 10 g of butter for greasing the mold

How to Make Juliette Henry’s Ultra-Moist Gingerbread

The secret to achieving a super moist and flavorful gingerbread? A honey syrup infused with vanilla and citrus, the chef hints. It makes all the difference!

1. Boil the water with the sugar and honey. Add the citrus zest, scraped vanilla, and spices and let it infuse.
2. In the bowl of a stand mixer, mix the flour, baking powder, baking soda, and fine salt using the paddle attachment, at speed 2.
3. Gradually add the infused syrup while continuing to mix at the same speed.
4. Melt the butter and incorporate it into the previous mixture.

5. Pour the batter into your pre-greased and floured mold. Bake for 30 to 45 minutes in an oven preheated to 180°C (350°F).

Allow to cool before unmolding and brush the top with melted honey. Guaranteed deliciousness!