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Fossier Pink Champagne Biscuits (Biscuits de Rose De Reims)

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eleny Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Feb-19-07 11:22 PM
Original message
Fossier Pink Champagne Biscuits (Biscuits de Rose De Reims)
I love reading art blogs. A watercolorist painted the pink champagne biscuits http://parisbreakfasts.blogspot.com/2006_12_01_archive.... that Fossier of Reims has been baking for centuries. http://www.fossier.fr /

It's a twice baked biscuit that's supposed to taste like a hard sponge cake and you dip it in champagne or red wine to enjoy it. I was fascinated since the baking is a delicate process. If you overbake, the pink color disappears.

Every so often I'd hunt around the net for a recipe. Last night I came across a recipe that's supposed to replicate the original. Although the original may have called for cochineal to achieve the pink color. That's according to a cook with a lovely blog, Le Tartine Gourmande. http://www.beaskitchen.com/blog/2006/12/15/christmas-de... /

The biscuits can be ordered via the net but I want to make some. Anyhow, here's the recipe. It's like making biscotti:

"Pink Champagne Biscuits (Biscuits de Rose De Reims)

Someone gave me this recipe claiming it's the original one from Versailles.
He says part of the unique flavor once stemmed from the natural red coloring, derived from rose petals.

4 large eggs, separated
1 tbsp pure vanilla extract
1/2 tsp red liquid food coloring
1/4 tsp almond extract
1/8 tsp Fiore di Sicilia or 1/4 tsp plain orange extract
2 cups granulated sugar, preferably superfine
1 cup (about 6 oz) finely ground blanched almonds
1 tbsp plain baking cocoa
2 cups unleavened pastry flour

In large mixing bowl, beat egg whites until stiff to remove excess water.
Beat in yolks, food coloring, and flavorings until smooth. Beat in sugar a
half cup at a time until dissolved; if too grainy, let stand 15 minutes and
beat briefly again. Add almonds and cocoa; stir until well incorporated.
Stir in flour a cup at a time until just smooth.

Preheat oven to 300-325 degree F. and grease and flour two 9-inch square
pan. Spread batter in the bottom of each about 1/4" thick. Bake until set
but not brown, about 20 mins. (Any browning will destroy the delicate pink
color.) Cool and cut into rectangles. Repeat with remaining batter.

Preheat oven to 150 F. and toast cookies until hard and dry, about 40 min.
Again, do not brown. Serve like the Italian biscotti, but with champagne.

Source: Epicurious / Kamille coffaro"
http://www.recipelink.com/mf/3/8100

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The empressof all Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Feb-19-07 11:31 PM
Response to Original message
1. Gosh this brought back memories
I lived in Reims for a while when I was a teen. I think these are over-rated but I'll be interested in hearing how they turn out for you.

The one food in Reims that I loved were the candy champagne corks. Terrific hollow chocolate enrobe a crunchy sugar shell filled with Champagne. I've tried for years to find them in the states without luck. Every time I've visited France since I try to make a little visit and bring back a supply but Alas...I haven't been in years.
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eleny Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Feb-19-07 11:45 PM
Response to Reply #1
2. The candy corks sound so good!
That's a true holy grail of treats. All I can find is a candy mold in the shape of champagne corks. I think that could be fun to use.

I'll post when I make the biscuits. I'm sure they've got a nice flavor with the crushed almonds and orange flavoring. And the whole "pink" thing hooked me. Since I like biscotti, these should be good even with coffee.

Maybe some time you can tell us some more about your experiences living in France. Hopefully, you have some more foodie stories like the one about the champagne cork chocolates. Thanks for posting. I loved hearing about that.
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The empressof all Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Feb-20-07 01:14 AM
Response to Reply #2
3. Well, I did eat horse......
Edited on Tue Feb-20-07 01:15 AM by The empressof all
Unwittingly of course. At McDonalds of all places. I was 14 and ordered hamburg au cheval thinking I was ordering a cheeseburger. I still can't speak the language but I can order from a menu now. True trial by error......
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mtnester Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Feb-20-07 06:42 PM
Response to Reply #1
4. You could try your hand at them...
your liquor filled shells sounded so good I went on a mission:

http://www.foodnetwork.com/food/recipes/recipe/0,1977,F...

It looks exactly like the recipe for what you described...and it looks challenging as well.

Let me know what you think...could this be the recipe for your beloved sugar shell candies from France?
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The empressof all Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Feb-20-07 07:12 PM
Response to Reply #4
5. I think I'd have better results just going to France
I'm not a fussy cook and that recipe just looked like it was a little too much for me. It's got the concept down though. You want a final chocolate product with a crunch of sugar and enough liquid inside to run down your chin.

I've played around with candy making with only mixed results. I can do a brittle, caramels and peppermint bark. When I have to start using starch molds and tubes...... :scared:
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mtnester Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Feb-20-07 07:17 PM
Response to Reply #5
6. I agree...a trip to France would be funner (is that a word?)
This recipe looked incredibly daunting
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