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Gingerbread orange zests

A creation of Anne Fashauer

Anne is Pastry chef and professional flavors matchmaker. She knows exactly how to sublimate each recipes using Andros Chef ingredients. Graduated with Marketing degree and Pastry formation, she proposes training course and collaboration with professionals.


Gingerbread dough

160 g Milk
3 g Spices for gingerbread
1 Vanilla pod
140 g Honey
105 g Butter
100 g Confit of orange zests
1 g Salt
100 g Brown sugar
65 g Whole eggs
125 g Flour
70 g Buckwheat flour
3 g Yeast

Orange compote

 200 g Confit of orange zests
15 g Sugar
3 g Pectin NH


Confit of orange zests

Confit of orange zests with a thick texture, easy to dose with spoon. Packed in 500 g oxygen-barrier pouches.

Discover our products range Confit of citrus zests

Preparation steps

  1. Gingerbread dough

    Pour the honey, milk, spices, vanilla and confit of orange zests in the tempered butter. Add salt, brown sugar and eggs. Finally add the sifted powder (previously mixed together). Pour into moulds of 10 cm diameter previously greased and bake at 160°C for 45 minutes.

  2. Orange compote

    Combine together sugar with pectin NH. Heat the confit of orange zests. When the mixture reach 40°C, add the sugar/pectin mix and stir vigorously. Bring to a boil and pour into disk moulds of 10 cm diameter. Freeze before unmould.

  3. Assembly

    Unmould orange compote disks and put on each gingerbread cake. Coat with a neutral glaze to add shine and extend cake’s conservation. Shape gianduja chips with a fluted pastry cutter and put onto each cakes.

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