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Cakes & Pastries

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

For this recipe, you need :

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

Technical Stages :

Savoy Biscuits - 1
1

Prepare all the ingredients.

Savoy Biscuits - 2
2

Clarify the eggs one by one.

Savoy Biscuits - 3
3

Whisk the egg yolks and sugar until pale and foamy.

Savoy Biscuits - 4
4

Sift the flour and cornstarch on top of the mixture.

Savoy Biscuits - 5
5

Mix thoroughly...

Savoy Biscuits - 6
6

...with a whisk.

Savoy Biscuits - 7
7

Beat the egg whites until stiff.

Savoy Biscuits - 8
8

Combine 1/4 of the whites, whisking vigorously to stretch the dough...

Savoy Biscuits - 9
9

...and combine the rest gently...

Savoy Biscuits - 10
10

...with a wooden spatula.

Savoy Biscuits - 11
11

Butter and flour a baking pan.

Savoy Biscuits - 12
12

Fill up the pan...

Savoy Biscuits - 13
13

...and put in the oven at 180°C or 356°F...

Savoy Biscuits - 14
14

...for 20 minutes.

Savoy Biscuits - 15
15

When finished, check if it is baked by dipping a knife into the cake. The blade should come out dry.

Savoy Biscuits - 16
16

Unmold immediately on a rack and leave to cool.

Thank you for following this recipe !

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
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