Le Biscuit Rose de Reims and Champagne
13th November 2020
If we delve outside of wine and Champagne, Reims has a very special edible product that it is world famous for and this is a unique pink coloured biscuit with a sprinkling of powered sugar on top – Biscuits Rose de Reims (pink biscuit of Reims). Many will also know this as the Champagne biscuit.
Found at many shops in the city of Reims and available at Champagne houses across the region, biscuit rosé de Reims is a simple yet highly attractive product that usually comes in a tempting presentation package calling for it to be purchased.
“The biscuits are certainly enhanced after a dip in Champagne. A mixture of citrus freshness with spikes of sweet savoury are upon you making the taste experience crisp over any dryness. The biscuits alone are fine of course, but lack any real excitement. Some would say that biscuits taste better dunked in to tea, it is the same here for biscuit rose de Reims and Champagne!“
The biscuit itself taste very sweet and it quite light in its structure, they are not over filling, more a delicate compliment when enjoying a glass of Champagne. In the past red wine was the drink to enjoy with them though more recently this has transferred across to Champagne. Rather like a biscuit dipped in to tea, it will absorb the liquid fairly quickly so you will need to act quickly in order to enjoy the combination of flavours – Dipping bit by bit is the way to go over placing the majority in Champagne in one go.
These biscuits are made famously by Fossier (maison du biscuit rose):
“In 1845, baker Mousier Fossier took over this main biscuit house of Reims, and he subsequently took over all mass-production based biscuit making in the city of the main types. Today, Biscuits Fossier employs over 100 people, making biscuits and confectionery.” Fossier
We paired the biscuit de Reims with a bottle Chardonnay from Champagne Robert Allait with the Stephanie label, vintage 2015. This wonderfully fresh and crisp Champagne is a great example of a Chardonnay from the region east of Epernay.
Champagne Robert Allait Cuvée Stephanie 2015 – Tasting notes: “Elegant yellow fruits, citrus zestiness, yellow floral, pollen, touch of freshly cut oak in aromas. Fresh and rounded citrus flavours. Higher acidity style with a touch of oak character.”
Find out more about Champagne Robert Allait here.
If you are interested in baking these at home then we found a website (thenibble) that lists the ingredients needed and step by step recipe:
4 large eggs, separated
1 teaspoon vanilla extract
1 cup sugar
1-1/2 cups flour
1/3 cup cornstarch
1 teaspoon baking soda
Drop of red food colouring
Confectioner’s sugar Pastry bag with 1/4-inch smooth tip
1. PREHEAT the oven to 300°F (180°C). Mix the yolks, sugar and vanilla in a bowl using a hand blender with a whisk attachment, on increasing speeds over a period of 5-6 minutes.
2. BEAT IN 2 of the egg whites for another 2 minutes. Beat in the remaining 2 egg whites and the food coloring for an additional 2 minutes, until the mixture begins to form stiff peaks.
3. SIFT the flour, cornstarch and baking soda into the bowl, folding in gently with a spatula. You want the mixture to be smooth and uniform in color. Scrape it into the pastry bag.
4. COVER a baking sheet with wax paper and grease it with either butter or non-stick spray. Squeeze out strips of the mixture that are 1/4-inch wide (about as wide as your finger) and about 3 inches long.
5. SPRINKLE with powdered sugar and bake for 15-20 minutes, until a toothpick comes out clean. NOTE: Don’t let the biscuits brown, or else they won’t be pink!
6. REMOVE the biscuits from the oven, sprinkle them with more powdered sugar and place them back in the oven for another 12-15 minutes.
7. REMOVE from the oven and quickly cut the biscuits into even rectangles. Do this before they cool, or else the biscuits will be difficult to cut. If they cool before you finish cutting, you can place them back in the oven for a few minutes to soften.
8. SERVE with sparkling wine, coffee, tea or hot chocolate. As you enjoy them, remember: Kings of France enjoyed them, too. See the history that follows.
Co-founder of Glass of Bubbly. Journalist and author focused on Champagne & Sparkling Wines and pairing them with foods.