4803 Biscuit glacé Mixture

Old Method

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Previously the mixture for Biscuits Glacés was a custard made with 500 g (1 lb 2 oz) sugar, 12 egg yolks and 1 litre ( pt or 4½ U.S. cups) flavoured milk.

When ready, the custard was passed through a strainer into a basin and allowed to cool whilst stirring from time to time. The basin was then placed on ice and the custard whisked until it thickened.

Originally, the custard, without further addition, was placed into the mould; now it is usual to add 1 litre of whipped cream which makes it a mixture similar to that for Bombes which in turn is often confused with the mixture for Mousses.

Part of