Around 1690, bakers in the champagne region created a recipe to make use of the heat of a bread oven just after cooking, to cook and cook again a sweet delicacy : the “bis-cuit” of Reims was born.

In 1756, under the reign of Louis XV, an era glorifying lifestyle and good taste, a small biscuit maker started up. In 1775, his biscuits were presented during the Coronation of Louis XVI at Reims, and the Biscuit maker Fossier became supplier to the king. In 1825, he received a royal certificate with the seal of Charles X, recognising the quality of its biscuits.

The tradition of its original recipe has been maintained for more than 250 years.

The delicate mixture of fresh free range eggs, sugar, and flour, the dough scented with natural vanilla flavor and lightly tinted with a natural carmine color is baked twice. The cookie is then sprinkled with icing sugar and results in a super light and crispy delicacy.

It is the originality of this recipe, unchanged for more than 300 years, which gives Le Biscuit Rose de Reims/the Pink Biscuit from Reims, the particularity of not disintegrating when it is soaked in a glass of red wine or in a champagne flute.

Indeed, contrary to many other biscuits like lady fingers, Le Biscuit Rose de Reims is made of fresh free range eggs. And thanks to the albumin it contains, it holds its texture when dipped in a drink.

Praised as much by great chefs as by lovers of creative cuisine, the Pink Biscuit from Reims can be enjoyed as well alone or accompanied, as an ingredient, or as a decoration for charlottes/shortcakes and other cakes.

Please note that the icing sugar might slightly come off the top of the Biscuit Roses during shipment. 

Note that Fossier's biscuits roses keep extremely well as long as they are stored in a dark, dry place. Preferably in a tin or in a sealed glass container. 

Net weight: 100g, 250g

Ingredients

Sugar, wheat flour, free range eggs and egg whites (34%), colouring: carmine, raising agent (ammonium carbonates), natural vanilla flavouring.
Allergens: gluten, egg

Nutrition facts

Medium nutritional values per 100g: Energy: 1686kJ/398kcal; fats: 3.9g; of which saturate: 1g; carbohydrates: 81g; of which sugars: 50g; fibre: 1.9g; protein: 8.5g; salt: 0.14g