4325 Finger Biscuit Paste

Preparation info
    • Difficulty

      Medium

Appears in

By Auguste Escoffier

Published 1903

  • About

Ingredients

  • 500 g (1 lb 2 oz) caster sugar
  • 16

Method

Whisk the sugar and egg yolks in a basin until it becomes thick and white and reaches the ribbon stage. Add the flavouring, then rain in the flour, then the stiffly beaten egg whites, folding and cutting in with a spoon so as to keep the mixture light.

Place the mixture in a piping bag with a plain