What is Biscuit Rose de Reims?
Rose de reims is twice baked cookies made in the Reims region in France. It was created at the end of the 17th century and began to be produced in bulk at the end of the 18th century by commercial society. These biscuits have become a commercially produced product whose authentic recipe has never been released by companies that produce it. The cookie is very fresh and has a distinctive pink color that distinguishes it from other types of French mushroom biscuits. It is traditionally served with champagne, which is intended for immersion, although any drink can be replaced.
Although Rose de Reims was made commercially, it was a product that quickly integrated into French culture. The city of Reims, where the biscuit was created and was largely made, is in the middle of the valley, where authentic champagne is produced. This caused the biscuit to close closely to the region and his champaging. This happened with champagne on social functions where the tradition was to immerse a cookie into the drink so that wouldIt softened a little and increased the taste.
The reason for soaking the Rose de Reims biscuits is that the cookie himself has a very small developed taste. It is known that the ingredients are just a small amount of sugar, eggs, flour and vanilla, which then baked twice in the same way as Biscotti. Without any other flavors, the biscuit has a significant taste, although it acts as a very solid base for accompaniment, such as red wine, coffee or milk.
Rose Rose de Reims is well known. Double baking cookies allows you to be immersed in the liquid and absorb it into pastry without causing the biscuit to become soft or wet or falling apart. This has led to the creation of various recipes that use this method to increase the taste of sweet desserts.
One popular use for Biscuit Rose de Reims is known as Charlotte in the classic French cake. Charlotte consists of KRém pudding fillings that can have fruit, chocolate or any aroma mixed. Cuding is held in place through the wall of Rose de Reims biscuits, which stands along the edge. The cake is then chilled, so it is set before serving.