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In today's class I will teach you how to prepare your own champagne biscuits to make delicious trifles, iced cakes, charlottes or even to be enjoyed with a delicious fruit tea or coffee. Visit our website and discover a multitude of other recipes available http://alvarorodrigues.com.br/ ------------------------------------------------------------------------------------ Contact for new partnerships WhatsApp (11) 95551-0698 ------------------------------------------------------------------------------------ Follow us also on Instagram / chefalvarorodrigues ------------------------------------------------------------------------------------ Bound booklets related to the theme CHRISTMAS SECRETS - 38 RECIPES PARTY CAKES - 30 RECIPES CAFETERIA CAKES - 40 RECIPES GOLD COLLECTION - 50 RECIPES PARTY SNACKS (BAKED AND FRIED) - 42 RECIPES For more information contact us on WhatsApp (11) 95551-0698 ------------------------------------------------------------------------------------ RECIPE PARTNERS Bombay - https://www.bombayhs.com.br/ ------------------------------------------------------------------------------------ BISCUITS CHAMPAGNE INGREDIENTS 90 ml of fresh egg whites, at room temperature ½ cup (tea) of sifted refined sugar (90 g) 1 teaspoon of Bombay vanilla extract 45 ml of fresh, sifted egg yolks 1/3 cup (tea) of sifted refined sugar (60 g) 1 cup (tea) of good quality wheat flour (120 g) 1 cup (tea) of cornstarch (100 g) 1 pinch of Bombay Fleur de Sel FOR SPRINKLING 2 tablespoons of Premium sugar or Icing Sugar See all the details of the complete recipe in the video. CHEF'S TIPS Use a small measuring cup for the egg whites and yolks. The measuring cup used to prepare this recipe holds 240 ml. The cookies should be sprinkled while still raw with refined sugar, confectioner's sugar, Premium type or even fine crystal. When baked, let them crumble on a rack. It is advisable to store the cookies in airtight plastic or glass jars. The cookies should be baked in a preheated oven at 170ºC for approximately 15/20 minutes. Let them brown until golden brown! The yield will be 28/36 cookies (depending on the size). ------------------------------------------------------------------------------------ WATCH ALSO BISCUITS FLOWERS - • CHEF ÁLVARO RODRIGUES - BISCUITS FL... CHOCOLATE EMBOSSING - • CHEF ÁLVARO RODRIGUES - CHOCOLATE EMBOSSING... CHEESECAKE - • CHEF ÁLVARO RODRIGUES - PASSION FRUIT CHEESECAKE - • CHEF ÁLVARO RODRIGUES - PASSION FRUIT CHEESECAKE - • CHEF ÁLVARO RODRIGUES - PASSION FRUIT ICE CREAM - • CHEF ÁLVARO RODRIGUES - PASSION FRUIT ICE CREAM CHOCOLATE MOUSSE - • THE BEST CHOCOLATE MOUSSE PIE EVER... NESTLE MILK CAKE WITH STRAWBERRIES - • CHEF ÁLVARO RODRIGUES - NESTLE MILK CAKE WITH STRAWBERRIES