| This recipe is liked by 0 person(s). |
Citrus Biscuit
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| 30g (1/3 cup) | cake flour |
| 75g (2 1⁄2 ounces) | white chocolate couverture, melted |
| 60g (2 tablespoons) | unsalted butter, softened |
| 40g (2 large) | egg yolks |
| 12g (1⁄2 tablespoon) | trimoline |
| zest of 1⁄2 an orange zest of 1⁄2 a lemon | |
| 60g (2 large) | egg whites |
| 45g (1⁄4 cup) | granulated sugar |
| 1. Sift cake flour and reserve. Thoroughly incorporate butter into melted chocolate. Stir in egg yolks, trimoline, and citrus zest. 2. Meanwhile, begin whipping egg whites, adding sugar, to soft peaks. 3. Fold in sifted cake flour, followed by white chocolate base. Transfer the mixture to a parchment lined | |
| quarter sheet | pan. |
4. Bake at 325oF/160oC for 10-12 minutes. Allow to cool, store well wrapped under refrigeration.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.