Pain d'Épices Liégeois
a sweet treat recipe
Karine Eludut is a recipe developer and food photographer based in Houston, Texas.
As French-born, food has always been an essential part of her life. French cuisine is her culinary background and the beginning of her journey in the kitchen. Several moves in different countries and extensive travels in the Middle East and Asia during the last two decades have broadened her cooking experiences with new techniques, flavors, and ingredients.
Transmitting her passion for cooking came during her years in Saudi Arabia, where she developed a business of catering and cooking lessons. Back in the US and becoming a health coach, she is prioritizing healthy and seasonal recipes but not only. A balanced diet is the key.
Then came food photography: first, as a hobby to showcase her dishes and inspire people to cook at home, then as one of her services surrounding food.
Pain d’épices Liégeois is a delightful variation of café liégeois, infused with the festive flavor of pain d’épices blend. Unlike the traditional version, the coffee ice cream is substituted with a rich coffee cream, making it a perfect winter treat. Whether you prefer to label it a gourmet coffee or a decadent dessert, this creation is sure to elevate your taste experience.
TIME (ACTIVE) | 30 M
TIME (INACTIVE) | 2 H
TOTAL | 2 H 30 M
| 8 oz
HANDHELD MIXER (FOR WHIPPED CREAM)
- In a medium pan, heat the milk with the crème fraîche, espresso shots, and Pain d’épices blend.
- In a mixing bowl, whisk the sugar, corn starch, and yolks until well combined and smooth, forming ribbons.
- Once the milk is hot, pour it onto the egg mixture and mix thoroughly.
- Return the mixture to the pan and cook over medium heat until the cream thickens, whisking continuously (about 5-6 minutes).
- Once the cream is cooked, divide it into glasses and refrigerate for 2 hours.
- Pour the heavy cream into a mixing bowl, add the whisks of the handheld mixer, and reserve it in the freezer for 10 minutes.
- Using the handheld mixer, whisk the heavy cream until it turns into whipped cream, adding the confectioners sugar when it forms bubbles.
- Top the Pain d’Épices Liégeois with the whipped cream.
- Decorate with a star anise and a cinnamon stick. Sprinkle some pain d’Épices blend.
Expiry: Eat within 24 hours
Can be prepared overnight - except the whipped cream.
Store bought whipped cream can be used.
Star anise pods are as aromatic as they are visually distinctive. Star anise is warm and sweet with an intense licorice flavor that also reveals notes of mint and clove.
TRY ME - SAMPLE$0.75
3 oz - REFILL$12
2 3/4" quills
Cassia cinnamon sticks are rigid making them ideal for aromatic crafting or for use as flavor-imbuing stirrers.
1.2 oz - REFILL$4
5 oz - REFILL$12
Classic French Baking Blend
spice blend collab
Pain d'Épices flavor holds cherished childhood memories for me. It has a special place in my heart and kitchen. The combination of seven aromatic spices and sweet flavors evokes coziness and nostalgia, making it a delightful treat. The rich, warm flavors of Pain d'Épices uniquely transport us back to comforting moments.
The balance between each spice creates a unique flavor.
I created this unique blend with the rustic French spice cake of the same name in mind, but you can use it in other sweet recipes for fall and winter. You can sprinkle it on an apple stew or use it in a more elaborate recipe, bringing an extraordinary aroma to your kitchen.
This blend is perfect for fall and winter baked desserts or beverage treats. A dash of Pain d'Épices blend on baked sweet potatoes or pumpkin smash adds all the aromas.
It's citrusy, woody, tangy, and a bit pungent.
It's the perfect blend for:
• baked desserts
• fall fruits stews
• beverage treats