Recipe of Any-night-of-the-week Fondant aux Biscuits roses de Reims

Hello everybody, it's Drew, welcome to our recipe page. Today, I will show you a way to make a special dish, Step-by-Step Guide to Prepare Any-night-of-the-week Fondant aux Biscuits roses de Reims. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Fondant aux Biscuits roses de Reims, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fondant aux Biscuits roses de Reims delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Fondant aux Biscuits roses de Reims is Pour un moule de 20 cm. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must first prepare a few components. You can have Fondant aux Biscuits roses de Reims using 7 ingredients and 10 steps. Here is how you can achieve it.

Le mariage de la poudre d’amande et du biscuit rose de Reims est une pure merveille. Pour mettre un peu de couleur en ces jours d’automne, je vous propose aujourd’hui la recette d’une jolie découverte… Un succulent gâteau très soyeux que vous pouvez servir en dessert accompagné d’une crème anglaise ou tel quel pour un goûter gourmand.

Ingredients and spices that need to be Prepare to make Fondant aux Biscuits roses de Reims:

1. 15 biscuits roses de Reims
2. 4 œufs
3. 90 gr beurre mou
4. 200 gr sucre
5. 90 gr poudre d’amandes
6. 1 càc de vanille en poudre
7. Quelques gouttes de colorant rouge (facultatif)

Instructions to make to make Fondant aux Biscuits roses de Reims

1. Préchauffer votre four à 180°.
2. Beurrer et fariner un moule à manquer.
3. Broyer les biscuits roses de Reims et en réserver 2 càs rase pour la décoration.
4. Séparer les jaunes des blancs d’œufs.
5. Battre les jaunes d’œufs avec le sucre jusqu’à ce que le mélange blanchisse et devienne mousseux.
6. Incorporer le beurre mou, la poudre d’amandes, la vanille et les biscuits mixés.
7. Battre les blancs en neige bien ferme et les incorporer petit à petit délicatement à la pâte et ajouter le colorant alimentaire, si besoin.
8. Verser dans votre moule et enfourner pendant 25/30 min.
9. Sortir le gâteau du four et le laisser refroidir avant de le démouler.
10. Saupoudrer de biscuits en poudre.

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