Reims biscuits

Preparation time: 30 min

Preheat your Four at 356 °F

• For the Reims biscuits

  Mix the yolks with sugar, add the whole egg in a second time and wisk it well, add the food color at the end. Pass the flour and the starch through the tamis add it on the egg mix. Whip the egg white in the robot by adding the sugar, fold the first part in the mix gently and the second part without working it to much. Plate some shell on a baking tray with a pastry Pocket about 4cm size, and sprinkle the icing sugar on the top, wait 2 to 3 minutes and do it again, remove the rest by spanking the baking tray. And 15 minutes cooking more or less.