4327 Punch Biscuit Paste

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


  • 500 g (1 lb 2 oz) caster sugar
  • 12 egg yolks
  • 3 whole eggs
  • 8 stiffly beaten egg whites
  • 375 g (13 oz) sifted flour
  • 300 g (11 oz) butter
  • ½ tbs each of orange sugar and lemon sugar and 3 tbs rum.


    Whisk the sugar, egg yolks and whole eggs in a basin until the mixture is very frothy. Add the orange and lemon sugars, the rum, flour, and fold in the stiffly beaten whites and the melted butter, taking care not to overmix.

    Bake in buttered moulds, cases or flan rings according to requirements.

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