The Biscuit Rose dates from the 1690s
The Biscuit Rose dates from the 1690s.
At that time, bakers from Champagne, anxious to use the heat of their oven after removing the bread, had the idea of creating a special dough which, after undergoing a first baking, was left in the bread oven where it ended to dry. Hence the word BIS-CUIT, that is to say cooked twice.
Its double cooking gives it a unique texture and great absorption capacity. Qualities that make it the ingredient of choice for charlottes and many desserts: strawberry, tiramisu, cheesecake...
Tradition has it that the Biscuit Rose is tasted dipped in champagne.
