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Biscuit (French) A Biscuit is the name for European Sponge Cakes used in a French pastry kitchen, and are not to be confused with the American quick-bread biscuit. They are classic foam or unshortened cakes baked in sheet pans, and can be very thin or relatively thick.
In a cake mold with removable sides arrange as follows: a row of biscuits, cover with 1 tbsp honey and then spread the cream on evenly, about 1/4″ (0.5 cm) thick. Arrange 7 more layers with biscuits, honey and cream in this way. You’ll be left with a few biscuits for sprinkling and cream for spreading at the end.
A Biscuit is the name for European Sponge Cakes used in a French pastry kitchen, and are not to be confused with the American quick-bread biscuit. They are classic foam or unshortened cakes baked in sheet pans, and can be very thin or relatively thick.
Petit Gateau – This means little cake and might be used by the French to refer to just about any sort of cookie. Biscuit – Any cookie that is dry and crispy gets called a biscuit.
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