Poetry in the form of a recipe! Make champagne biscuits at home!
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Champagne biscuit preparation: approx. 45 to 50 minutes yield: 28 biscuits • 125 grams of egg yolks at room temperature (5 to 6 eggs) • 190 grams of egg whites at room temperature (5 to 6 eggs) • 65 grams of potato starch • 150 grams of wheat flour • 185 grams of refined sugar • 1 heaping teaspoon of vanilla paste or essence • zest of 1 tangerine (can be replaced with lemon or orange) • icing sugar for sprinkling METHOD Preheat the oven to 230˚ C. Line a rimmed baking sheet with parchment paper. Separate the whites from the yolks (for this recipe it is important that the eggs are at room temperature), place the whites in a large bowl and the yolks in another. Heat a large frying pan with water (do not let it boil, the water should be lukewarm). Add 100 grams of sugar to the egg yolks, place the bowl in a frying pan with warm water and beat the egg yolks with sugar with a hand mixer at maximum speed for 8 to 10 minutes or until it turns into a letter or ribbon-like cream (the egg yolks and sugar form a fluffy, almost white mixture, and when you lift the whisk with the cream it should fall slowly forming a ribbon that will keep its shape for a few minutes). Cover the bowl with a cloth. Book. Beat the egg whites until they become frothy, for approximately 40 seconds, add a pinch of salt and continue beating until soft peaks form (when you lift the whisk with the egg white foam, a curved peak forms). Add 85 grams of sugar and beat until firm peaks form (when you lift the beater with the egg white foam, a firm peak that does not bend is formed). Book. Sift the flour and potato starch into a bowl 3 times. Book. Add the vanilla and tangerine zest to the egg yolk cream, add ⅓ of the beaten egg whites and mix gently in circular movements from bottom to top. Add the rest of the egg whites. Sift ⅓ of the flour and starch mixture into the egg cream and mix with a spatula in delicate movements, very calmly, until incorporated. Do the same procedure 2 more times until all the flour has been incorporated. Transfer the cream to a piping bag with a plain tip measuring about 1cm. Shape the cookies on the baking tray in lines approximately 7 cm long, leaving a space of approximately 3 cm between them (if you don't have a piping bag you can shape them with a spoon, this results in a more oval shape). Sift the icing sugar over the cookie dough in the pan and bake at 230˚C for 9 minutes. _____ Director: Play9 + Paola Carosella Cook, screenwriter, executive producer: Paola Carosella Director of Photography: Barbara Hauret Art Director: Juliana Ayres Camera and sound assistant: Maira Sousa Henrique Kitchen assistant and contagious smile: Lucileide Batista Beauty: Carolina Mel
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