|
''フランス語:Pain d'épices'' or ''フランス語:pain d'épice'' (, sometimes incorrectly translated as gingerbread) is a French cake or quick bread. Its ingredients, according to ''フランス語:Le Dictionnaire de l'Académie française'' (1694), were "rye flour, honey and spices".〔〔 In Alsace, a considerable tradition incorporates a pinch of cinnamon. According to Maguelonne Toussaint-Samat, the commercial production of ''フランス語:pain d'épices'' was a specialty of Reims, based on a recipe of a pastry cook from Bourges and made popular when Charles VII and his mistress Agnes Sorel expressed their liking for it.〔 The honey used was the dark buckwheat honey of Brittany. In 1571, the Corporation of Spice Bread Makers of Reims were chartered separately from the pastry cooks; in 1596 the Parisian makers of ''フランス語:pain d'épices'' were given their own charter. The Reims ''フランス語:pain d'épices'' industry was decimated by World War I.〔 The ''フランス語:pain d'épices'' of Dijon outpaced its older competitors in the Napoleonic era, and the bread is now considered one of the specialties of that city. ''フランス語:Pain d'épices'' was originally a sourdough bread without added leavening; it was left in a wooden trough to rest in a cool place for months, during which the honeyed rye flour experienced fermentation. When ready the dough was cooked in loaf moulds. The modern product usually rises with baking soda, or with baking powder, developed in the nineteenth century. Because traditional ''フランス語:pain d'épices'' is sweetened entirely with honey, honey merchants in France often stock loaves of it for sale. フランス語:La Collective des Biscuits et Gâteaux de France reserves the name ''フランス語:pain d'épices pur miel'' () for ''フランス語:pain d'épices'' sweetened only with honey.〔〔 ==See also== * List of French desserts * List of breads * List of quick breads * 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Pain d'épices」の詳細全文を読む スポンサード リンク
|