Guest Post: Mademoiselle Mange A Sydney

Bonjour tout le monde! Haha, back in a little bit of a french mode there because today’s guest poster we have an awesome-sauce (wow that is SO not french) Mademoiselle!  😀

I met Mademoiselle at a few events and we super hit it off, so I was so glad that one of Sydney’s top reviewers would be guest posting with her own French delicacy of a recipe today! It will be one spicy post, if you know what I mean!

Jokes, how could you, you don’t even know what the recipe is yet! Alright, I will stop speaking rubbish as I do, go enjoy this post and I look forward to writing again for you beautiful people soon! 🙂

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Who is Mademoiselle mange à Sydney?

Mademoiselle is a French frog who grew up in France. Her second love is eating (Monsieur – her husband – comes first) and she’s obsessed with anything that’s food related: baking cakes, making up recipes, eating out, and buying kitchen appliances (staring at cake moulds and pans for hours is also OK). Mademoiselleinsydney.com is her food blog.

olivia

The Post:

When Uru was looking for food bloggers to guest post on Go Bake Yourself and I put my hand up, I thought about cooking Indian food… and then I thought heck… this won’t sound genuine! So instead, I chose to bake something French using Indian ingredients: Spices J.

Pain d'epices 1- grinding spices

Today, I’m sharing my recipe for “pain d’épices”, or French spiced bread. It is something we usually have for Christmas, but most of the time you can buy it all year round in supermarkets (pain d’épices is commercially produced as the demand is high.) I recall I didn’t like it when a kid as the spices were too strong… but growing up, my tastebuds changed… Ever since, my love for pain d’épices grew stronger. The thing is, I couldn’t seem to find any here in Australia… that’s pretty much how I started to make my own!

Pain d'épices 2 - mixing honey and sugar

Though Pain d’épices is called “pain” as it was a sourdough type of bread originally, most if not all of the recipes call for self-raising flour or baking powder nowadays. What’s fantastic about pain d’épices is that it’s good for you because it’s mostly made with honey, not sugar 😉 For a Pain d’épices to be called Pain d’épices au miel (honey spice bread), it has to be sugared with honey only.

pain d'épices 3 - mixing flour, baking powder and spices

Pain d’épices

Ingredients:

  • 175g honey
  • 20g sugar
  • 125g flour
  • 50 ml of cold water
  • 1 egg
  • 10g baking powder
  • 1 teaspoon of ginger powder
  • 1 teaspoon of cinnamon powder
  • 1 teaspoon of fennel seeds
  • 1 clove

Step 1: In a heavy saucepan, melt the sugar and honey on medium heat. Let it cool

Step 2: grind the fennel seeds, clove, ginger and cinnamon together

Step 3: mix the flour, baking powder and spices together.

Step 4: Break the egg in the flour+spice mix and gently mix it all.

pain d'épices 4 - adding the egg

Step 5: Pour water in

Step 6: Slowly pour the honey and sugar mixture (it should be cooler) and mix the whole lot.

Step 7: Pour the mixture in a lined mould (I use baking paper, but you can also line your mould with butter first, and dust flour on top) and bake for 30 minutes at 180°C.

pain d'épices 5 - Out of the oven

According to the English version of Wikipedia, pain d’épices is French, but according to the French version of Wikipedia, it’s actually Chinese. Now who’s lost in translation? 😉 Pain d’épices is best the day after it’s made as it allows some time for the spices to become more fragrant.


I love me my quick breads, everyone knows that, but a spicy version? I need to try this, it is calling to me! Merci Beaucoup Mademoiselle for guest posting, I know already everyone loved it 😀

If you are planning to go crazy and enjoy a good ol’ time in Sydney, or if you need some foodie recipe goodness in your life, feel free to devour through Mademoiselles website! Go ahead, don’t be shy 😀

Till the next guest post mes cheris x

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40 Comments

  1. helene dsouza says:

    Salut! =D
    I didn’t like pain d’épices as a kid too, although ti wasn’t that spicy if I compare it to Indian food. haha
    But wikipedia in french also mentions it’s greek/roman origins. I feel the bread is connected to the Bavarian jews too from Nürnberg since they were the main spice, nuts and candied fruit traders back then. Pain d’épice tastes much like Lebkuchen which can be a bit compared to the English gingerbread. Thanks for sharing, I had completly forgotten about this bread. (oh and it’s nice to meet you too!) =)

  2. Maureen | Orgasmic Chef says:

    My French grandmother used to make this when I was a kid and I called it, “the stinky bread”. I’d love to have some now so I’ll try your recipe! 🙂

  3. Louise says:

    Hi Mademoiselle:) Hi to you too Uru, lol…

    Quick, spicy bread? I can definitely see me missing this and wanting to make my own. Thanks so much for sharing, Mademoiselle…

  4. Fusion cuisine wins, no matter what the origin was. I love what you did here – French bread that’s actually Chinese using Indian spices! What a fun guest post! Thanks for sharing your recipe 🙂

    Julie & Alesah
    Gourmet Getaways xx

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