Patisserie Christian ★ 4.4
Patisserie Christian on Rue de l'Outre is a Strasbourg institution for kougelhopf, pain d'epices, bredele and fine chocolate close to Place Kleber.
Worth the queue: Kougelhopf and pain d'epices
History
Pain d'epices, honey spice bread, has deep roots in Alsace, with the nearby village of Gertwiller styling itself the capital of gingerbread. Built on honey and rye flour and warmed with anise, cinnamon and clove, it keeps for weeks and scents the air of the Christkindelsmarik. It appears as loaves, as glazed figures and as the spiced biscuits sold from December stalls. Pastry houses bake it year-round, but it belongs above all to the Strasbourg winter.
Common allergens: Gluten
Make it at home
Ingredients
- 250g honey
- 100ml milk
- 200g rye flour and 100g plain flour
- 1 teaspoon each ground anise, cinnamon and ginger
- A pinch of ground clove
- 1 teaspoon bicarbonate of soda
- 1 egg
Method
- Warm the honey with the milk until just liquid, then cool slightly.
- Mix the flours, spices and bicarbonate of soda in a bowl.
- Beat the egg into the honey milk, then stir into the dry ingredients to a thick batter.
- Pour into a lined loaf tin and bake at 160C for about 1 hour until a skewer comes out clean.
- Cool fully, then wrap and rest a day before slicing thin; the flavour deepens overnight.
Tip from the editors. Wrap and keep it a day or two before eating; fresh from the oven the spice tastes raw and sharp.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
Where to eat pain d'epices
Pain d'epices in Strasbourg
Maison Naegel ★ 4.4
Maison Naegel on Rue des Orfevres has baked near the cathedral since 1927, known for its savoury Tourte Naegel, kougelhopf, pates and a panelled tea salon.
Worth the queue: Tourte Naegel and kougelhopf
More cities are in research. Want pain d'epices covered somewhere specific? Tell us where you want to eat.