4328 Savoy Biscuit Paste

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


  • 500 g (1 lb 2 oz) caster sugar
  • 14 egg yolks
  • 185 g ( oz) each of very dry flour and fecula, sifted together
  • 14 stiffly beaten egg whites and 1 tbs vanilla sugar.


    Whisk the sugar and yolks until the mixture reaches the ribbon stage. Add the vanilla sugar, flour and fecula then fold in the stiffly beaten whites.

    Fill into carefully buttered and sugared, or buttered and fecula-dredged moulds filling them only two-thirds full. Bake in a warm to moderate oven allowing the temperature to decrease regularly until they are cooked and dry.