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Le Biscuit Rose de Reims

By: :Cathy Connally 0 comments
Le Biscuit Rose de Reims
This Le Biscuit Rose de Reims recipe requires some baking forms if you want to make them as closely as possible to the original. Otherwise have fun and make whatever shapes you want. You could also make them whatever colour you want but the original is obviously a lovely pink. Less is more when adding the colour. The original versions have lots of air bubbles so have fun with these. The story goes that these biscuits originally were leftover bread dough and decided not to waste it and the result was these pretty biscuits. That is most likely why they are made with yeast rather than another form of leavening.

Ingredients

  • 1 large egg
  • 4 Tablespoons sugar 50 grams
  • 1 Teaspoon Clear Vanilla extract
  • ¼ to ½ Teaspoon of red dye wet or powdered
  • 3/8 cup all purpose flour 45 grams
  • 2 ¾ Tablespoons (22 gram Cornstarch or Arrowroot)
  • ½ Teaspoon of Active Dry or Instant Yeast
  • ¼ cup of Icing sugar

Instructions

  1. Preheat oven: 180C 350F
  2. Whisk yolks, vanilla extract and sugar until white and fluffy.
  3. Add the dye slowly and mix to get the colour you want. You can use a wooden skewer or toothpick to dip into the dye and then stir into the mixture. Note: if you dip multiple times into the dye, use a new skewer or toothpick every time or you will contaminate your dye. Continue to mix and add dye to get the colour you want.
  4. Stir in the dry ingredients with a spatula.
  5. Place a silicone mat onto a flat large cookie sheet. Oil the baking forms so that the dough will not stick. Spray oil is the easiest.
  6. Put the mixture into the piping bag and cut a small hole in the bag.
  7. Pipe the mixture evenly into the bottom of the forms. It should spread out after piping it so it will be smooth as it bakes.
  8. Sprinkle with icing sugar and let rest and form a crust for 20 minutes.
  9. Bake for 15-20 minutes. Let cool.
  10. Use a dull knife to carefully remove the biscuits from the forms. Dust with more icing sugar as desired.

Recipe Notes

Yield is about 10 biscuits.
Prep Time: 50 minutes
Inspired by @laurieandfluffy one of my friends and mutual followers on Instagram.

Special Equipment

  • Baking Forms
  • Piping Bag
  • Cookie Sheet
  • Silicone Mat
  • Wooden Skewers

Le Biscuit Rose de Reims Nutrition