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Savoy Biscuits

Savoy Biscuits
  • For : 6 or 8 servings
  • Time : 40 minutes
  • Difficulty : easy

Ingredients for Savoy Biscuits :

  • 8 egg yolks
  • 250 g sugar
  • 125 g flour
  • 60 g cornstarch
  • 8 egg whites

Technical stages for Savoy Biscuits :

  • Clarify the eggs one by one.
  • Whisk the egg yolks and sugar until pale and foamy.
  • Sift the flour and cornstarch on top of the mixture.
  • Whisk thoroughly.
  • Beat the egg whites until stiff.
  • Combine 1/4 of the whites, whisking vigorously to stretch the dough and combine the rest gently with a wooden spatula.
  • Butter and flour a baking pan.
  • Fill up the pan and put in the oven at 180°C or 356°F for 20 minutes.
  • When baking is finished, check if it is so by dipping a knife into the cake. The blade should come out dry.
  • Unmold immediately on a rack and leave to cool.
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The essentials

To make this recipe, some of these items will be required:

Hemispherical rolled edge mixing bowl Ø 25 cmHemispherical rolled edge mixing bowl Ø 25 cm 20.60 Euro
Gourmet whip (1 liter)Gourmet whip (1 liter) 97.50 Euro
L'art des petits gâteaux individuelsL'art des petits gâteaux individuels 42.00 Euro
Compagnon et maître pâtissier (tome 1)Compagnon et maître pâtissier (tome 1) 39.00 Euro
Larousse des dessertsLarousse des desserts 35.00 Euro
Le grand livre de la pâtisserie et des dessertsLe grand livre de la pâtisserie et des desserts 29.70 Euro