4804 Biscuit glacé Mixture

Modern Method

Method

Place 12 egg yolks and 500 g (1 lb 2 oz) caster sugar in a copper bowl and whisk over a pan of hot water until the mixture becomes thick and white. Remove the bowl from the heat and continue whisking until the mixture is cold. Finally, mix in 250 g (9 oz) Italian meringue and 1 litre ( pt or U.S. cups) whipped cream.

The Moulding of Biscuits Glacés: These are moulded in oblong tins of the shape of a brick. They have two lids—one for the top, the other for the bottom. Usually the mixture moulded in the two lids is of a flavour and colour different to that placed in the middle of the mould.

So, for example, one of the lids would be filled with strawberry mixture and the other with violet, whilst the centre compartment would be filled with vanilla mixture. When cut into vertical slices after being frozen and demoulded, these Biscuits Glacés show the distinctly marked different colours.

These rectangular slices are placed into special paper cases and the surface decorated as required for the particular presentation; they are then placed in the freezer until required for service.

Most of the Bombe mixtures can be used as a basis for Biscuits Glacés using the same name to indicate its composition.

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