Who says Christmas meal necessarily says gourmet dessert! But between the traditional frozen yule log or the timeless assortments of chocolate, which are often unanimous, it is sometimes difficult to choose. What if this year you made a Savoy biscuit, inspired by Pastry Chef Aurélie Collomb-Clerc? Quick to make, tasty and graphic, the Savoie biscuit will satisfy all the taste buds!
Savoy biscuit
Ingredients :
- 7 eggs
- sugar 210gr
- 140gr of flour
- 70gr of nest egg
- 7gr of baking
- Sucre glace
The preparation :
- Preheat the oven to 195 °.
- Butter and sugar the mold, then keep it cool.
- Separate the whites from the yolks.
- Whisk the egg yolks with 70 grams of sugar.
- Whip the egg whites with 140 grams of sugar.
- Mix the two devices gently.
- Add and incorporate the powders (flour, starch and baking powder) well, taking care not to let the egg whites fall.
- Fill the mold and bake in the hot oven for 30 minutes.
- Check with a spade, after baking, that the cake is well cooked.
Dressage:
- Unmould on leaving the oven.
- Wait for the cookie to cool.
- Sprinkle with icing sugar to decorate.
- For the greediest, the Savoy biscuit can be served with compote, jam, melted chocolate and even some frozen treats.
- Good tasting !
For Christmas, let yourself be inspired by our chefs
In Megève, the arrival of Christmas heralds the return of happy tables, good little dishes simmered for hours, precious moments shared. And if this year you forget the traditional Christmas dishes? Starter, main course or dessert, let yourself be inspired by the chefs who, in love with the mountains and local products, have cooked up recipes that are as Savoyard as they are gourmet. Thus, in each recipe, find all the flavors of the Savoie Mont-Blanc territory, but also the unique flavor of reunions, with family or friends, around a joyous table.
