Biscuit Rose de Reims – Paris Tin

Biscuit Rose de Reims Paris Tin. Pink biscuits from Reims, packaged in Parisian cityscapes.

The Biscuit Rose de Reims Paris Tin contains 150 g of pink, dry-baked biscuits from Maison Fossier, packaged in a printed metal tin with Parisian motifs. No sponge cake, no macaron, no butter cookie.

Biscuit Rose de Reims is a pink-colored, crisp-dry fine biscuit from Maison Fossier, which is traditionally dipped briefly in Champagne in Reims. In this edition, the biscuits travel in a tin, on which half of Paris is depicted. The Eiffel Tower rises up, and not far from it stands the Moulin Rouge. Above it all sits the Sacré-Cœur, while below a boat glides along the Seine. On the bank, a painter works on his painting. The tin also bears the inscription “L'Original le Biscuit Rose”, the name FOSSIER and the year 1756.

Brittle, vanilla-flavored and with a fine sugar crust

A Biscuit Rose tastes subtly sweet of vanilla and breaks with a light crack. It only becomes soft when it absorbs liquid, and then the vanilla also stands out more clearly. On the top is a thin sugar crust that crunches slightly when bitten into. Below that follows a fine-pored, airy crumb. The biscuit owes its bite to baking powder, or ammonium carbonate. This classic leavening agent loosens flat, dry doughs and escapes mostly as gas during baking.

The delicate pink color comes from carmine, a red dye from the cochineal scale insect. For this reason, the biscuit is not suitable for a vegetarian or vegan diet. Anyone expecting a soft, juicy cookie with their coffee will also be disappointed. The Biscuit Rose is not suitable for this purpose, as it is deliberately baked dry.

Two seconds in Champagne are completely enough

In Champagne, the pink biscuit is only briefly dipped in Champagne and eaten immediately before it crumbles. A Crémant or dry sparkling wine serves the same purpose. Hold the biscuit at an angle so that only the tip absorbs liquid. The same principle works with black tea or an espresso.

It is also at home in dessert cuisine. With fresh strawberries and lightly whipped cream, it provides the necessary bite. For a pink Charlotte, line a mold with the biscuits and fill it with raspberry cream. If it is a tiramisu where the biscuits will disappear under the mascarpone anyway, the classic package without the tin is sufficient.

Our tip: Close the lid immediately after every use. Dry biscuits absorb moisture from the room air and then quickly lose their bite.

A recipe from Reims with a long history

The history of the Biscuit Rose in Reims dates back to 1690. At that time, a baker used the residual heat of his oven to slowly bake a dough a second time. The term Biscuit describes exactly this, as it literally means twice-baked. In 1845, Monsieur Fossier took over the business, and his name still appears on the tin today.

The Paris Tin picks up this origin with the addition of “Maison du Biscuit Rose”. Reims is located in Champagne, about forty-five minutes by train from Paris. The dough is made without butter and consists mainly of sugar, wheat flour and egg. For people with a wheat or egg allergy, the biscuit is therefore not suitable. You can find other specialties from the Reims biscuit bakery in the Maison Fossier range.

Biscuit Rose de Reims Paris Tin as a gift with a life of its own

The biscuit itself is a classic from Reims; the special thing about this edition is the illustrated metal tin. It transforms a well-known biscuit into a gift that is immediately looked at and turned over. It is perfect for people who love Paris or have just returned from there.

When served with a Champagne aperitif, it provides the perfect accompaniment. At a dinner invitation, the contents can go straight to the table for dessert. Once emptied, it can hold spice sachets, photos or sewing thread. Anyone putting together a larger gift will find suitable additions under Sweet pastries and cookies.

A piece of Reims for the glass, a piece of Paris for the table and a tin that will remain with you long after the last biscuit.