message for Christmas of 2009 :
For the first time this year, I decided to make gingerbread fellows, with a recipe as traditional as possible. I wanted them to implode with spices and to have the funniest shape I could master. The recipe that was the most attractive to me was the one in La cuisine des Fées, by Christine Ferber, and despite the fact tha the dough has to rest for an extremely long time, I must say they have nothing like those I have tasted before. The taste of spice blends perfectly with orange zest, and honey gives them a barely sticky texture that melts against the puck.
