Born there over 300 years, the Biscuit Rose de Reims has preserved thanks to its double cooking a unique texture that allows it to absorb liquids. Therefore it should not be chewed dry but dipped in a drink or used for making desserts. Tradition dictates that accompanies champagne, simply dipped in a glass of red wine, it highlights the wine's bouquet and can be used as a dessert. Better yet, find a tradition to drink by dipping in a port, a Banyuls, a Pineau, a ratafia or other aperitif wine, it delights the palate and surprised gourmets. He also accompanies tea. In 1690, Champagne bakers, anxious to use the heat of the oven, after remove bred from the oven, had the idea to create a special paste After suffering a first firing, it was left in the bakery where its finished drying . Hence the word "bis-cuit," that is to say, cooked twice. The recipe unchanged since then, is undoubtedly one of the last true "bis-cooked." Both the biscuit is eat alone, used like ingredient, or decorated cakes. In addition to its pink color, it is characterized by a crunchy texture and melting.
7oz (200 gram) Product of France
sugar, wheat flour, eggs (29%), egg whites (5%), natural coloring E 120, baking powder: ammonium carbonate acid, natural vanilla flavor.
May contain traces of soya and nuts