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CHAMPENOISE SPECIALITY: THE PINK BISCUIT OF REIMS

Bake the delicious biscuit rose de Reims, the most famous culinary speciality after Champagne.

The Pink Biscuit of Reims

Ingrédients

For 30 Pink Biscuits of Reims :
2 eggs
100 grams of vanilla sugar
90 grams of flour
45 grams of cornstarch
5 grams of baking powder Red dye
Red dye
50 grams of icing sugar for decoration

Présentation

1In a bowl, mix and whisk the egg yolks with the sugar until whitish.
2Add an egg white and mix again.
3Incorporate a pinch of red dye and the 2nd white snow and continue mixing.
4Sift the flour, cornflour and baking powder over your old mixture.
5Then mix the preparation with a maryse to obtain a smooth and homogeneous dough.
6Using a piping bag, place the biscuits on a silicone baking sheet.
7Leave the dough to dry for 15 to 30 minutes, then sprinkle it with icing sugar before putting it in the oven at 180° for about 12 minutes.

Let's go for a Champagne agreement with a traditional dessert from the city of Reims: the pink biscuit. This emblematic dessert will go perfectly with Champagne Cyrus BRUT (CAVAVIN exclusivity) and its notes of yellow fruits, peach and honey. A fresh champagne and ideal for dessert. 🍰🥂

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