Recipe steps

Emmanuel biscuit

  • 370g Flour T45
  • 180g icing sugar
  • 4g Fleur de sel
  • 15g Baking powder
  • 370g Eggs
  • 195g Inverted sugar
  • 75g Milk
  • 300g BEURRE LIQUIDE CLARIFIE
  1. Melt the butter. Sift together the flour, the confectioners' sugar, the salt and the baking powder.
  2. Beat the eggs with the invert sugar in a mixer with the paddle attachment or in a blender.
  3. Then add the dry ingredients, the milk and the melted butter at 45/48°C (this temperature is important). Set aside in a refrigerator for 24 hours. Roll out the biscuit on a silicone sheet. Bake in an oven at 200°C for 12 minutes.
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