Biscuit rose de Reims

3 Biscuit rose de Reims

Biscuit rose de Reims (also known as Reims pink biscuit) is a traditional French biscuit originating from the city of Reims in the Champagne region. The biscuit is notable for its distinctive pink color and delicate texture, making it a popular accompaniment to Champagne and other sparkling wines.

History

The Biscuit rose de Reims was first created in the late 17th century by bakers in Reims. The original recipe was developed to utilize the residual heat of bread ovens after baking. The name "biscuit" is derived from the Latin words "bis" (twice) and "coctus" (cooked), referring to the twice-baked process that gives the biscuit its characteristic crunch.

Ingredients and Preparation

The primary ingredients of Biscuit rose de Reims include flour, sugar, egg whites, and vanilla. The pink color is traditionally achieved using a natural dye derived from cochineal, although modern recipes may use other food colorings. The dough is baked twice, which contributes to the biscuit's crisp texture.

Cultural Significance

Biscuit rose de Reims is often enjoyed as a delicacy during celebrations and special occasions. It is commonly served with Champagne, as the biscuit's texture allows it to be dipped into the wine without disintegrating. The biscuit is also used in various French desserts, such as charlottes and tiramisu.

Related Pages

• Reims
• Champagne (province)
• Champagne (wine)
• Charlotte (cake)
• Tiramisu

See Also

• List of French desserts
• List of biscuits

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