Biscuit Rose de Reims pink log


Ingredients :

Biscuit Rose roll

•    300g egg (6 eggs)   

•    140g icing sugar      

•    90g egg white

•    45g sugar

•    140g crushed Biscuit Rose   

•    140g ground almonds

•    6 drops red food colouring

Biscuit Rose mousse

250g crushed Biscuit Rose
125g soft butter
60g castor sugar
50g ground almonds
1 egg
25g Marc de Champagne brandy
200g single cream

Syrup

•    100g water 

•    135g sugar

•    80g ice cubes

    Liquid vanilla

Method :

Pink log

Mix the whole eggs, ground almonds, icing sugar, and crushed Biscuits Roses.

Whisk the egg whites with the sugar and fold them gently into the mixture. Place a sheet of greaseproof paper (or silicone baking mat) on a baking tray, and spread the mixture on top. Bake in a preheated oven at 210 °C (gas mark 7) for 5-7 minutes until the biscuit is a light brown colour.

Biscuit Rose mousse

Beat the egg and castor sugar with an electric beater until the mixture is white and creamy. Add the softened butter, followed by the ground almonds.

Continue beating to increase the volume, then add the Marc de Champagne brandy, followed gradually by the crushed Biscuits Roses. Fossier 03 Christmas Log

Leave this mixture to rest for 15 minutes before gently adding the whipped cream.

Syrup

Boil the water and sugar, then add the ice cubes and liquid vanilla. Cover with a lid and leave to infuse for a few minutes.

Forming the log

Drench the crushed biscuits with the vanilla syrup.

Spread two thirds of the pink mousse on the biscuit preparation.

Roll the biscuit preparation and coat with the rest of the pink mousse.

Roll in crushed Biscuits Roses and place on a serving dish.

Decorate the roll with chocolate, etc. as the fancy takes you!

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