Progress With Grand Marnier I (Biscuit) Recipe - Cooking Index
Progress With Grand Marnier I (Biscuit) Recipe - Cooking Index
| Biscuit Noisette | ||
| 6 | Egg whites (large) | |
| 1 | Salt | |
| 1 oz | 28g | Juice - lemon |
| 1 oz | 28g | Sugar |
| 1 oz | 28g | Flour |
| 5 oz | 142g | Hazelnuts - finely ground |
| 5 oz | 142g | Sugar |
Because the number of ingredients and directions lines exceeds the limits of this Meal Master program, I've taken the liberty of splitting up this recipe into three parts. Please capture all three parts before attempting to cook this recipe or you'll find yourself in a quandary at some point! ;-) :
Progress with Grand Marnier I (Biscuit) Progress with Grand Marnier II (Buttercream) Progress with Grand Marnier III (Mousse) Progress with Grand Marnier IV (Assembly)
Biscuit Noisette: Put the egg whites into a blender with salt and lemon juice. Add 1 ounce of sugar to the egg whites while blending.
In a separate bowl, blend the flour, 5 ounces of sugar and ground hazelnuts. Add beaten egg whites to bowl with hazelnut/sugar mixture and fold in with a spatula.
Butter the bottom of a baking sheet, cover with buttered parchment paper. Pour biscuit dough on parchment and place in 475F over for 5 minutes, rotating pan often. When cooked, cool in the refrigerator.
Set aside for use in the rest of the Progress with Grand Marnier recipe.
Source:
Great Chefs of San Francisco, Avon Books, 1984 Chef: Roberto Gerometta, Chez Michel, San Francisco, CA
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