Biscuits Roses de Reims by Maison Fossier
These famous pink champagne biscuits are made following a traditional recipe that dates back to 1691. With an airy, crunchy texture and lightly sweet, delicate flavor - they are specifically made to be dunked in a glass of champagne.
Originating in Reims, Biscuit rose de Reims is a product of the Biscuits Fossier company (officially founded in the heart of the Champagne region in 1756, during the reign of Louis XV). It is customary to dip the biscuit in champagne or red wine. The biscuit was created around 1690 in Reims. A baker wanted to make the most of the heat in the bread oven between the two batches, so he had the idea of creating a special dough; cooking it twice, which is where the name "biscuit" or "bis-cuit" meaning "cooked twice" in French. This process results in the biscuit's ability to stay together and not flake apart when soaked in liquids.
The biscuit initially was white. In order to add flavor to it, a pod of vanilla was introduced into the recipe. This vanilla left brown traces on the biscuit. In order to hide them, the baker decided to add a natural color based on cochineal, a scarlet dye, to disguise his mistake. From this sequence of events, the Biscuit Rose de Reims was born. Oblong in shape, it is lightly sprinkled with fine sugar. Royal fans of the biscuits roses included King Charles X, Leopold II of Belgium, and the Marquise de Polignac.
In France they are widely known as "Biscuits Roses" or "Biscuits de Reims". In addition to dipping them in Champagne, French gourmets now enjoy Reims Biscuits with a as an ingredient of the typical "Charlotte" cake.
The original recipe of the famous "Biscuit Rose" is still kept secretly by Fossier's confectioners.
100g / 3.5 oz