Biscuit Leger Aux Fruits Rouge Et Son Coulis De Fig

Name: Biscuit Leger Aux Fruits Rouge Et Son Coulis De Figues Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 75 gm Plain flour; 2 x Egg whites; 95 gm Icing sugar; 75 gm Melted butter, unsalted; 80 gm Creme patissier; 30 gm Marzipan; 2 x Soup spoons kirsch; 1 1/2 dl Cream; 250 gm Raspberries; 4 dl Pomerol wine; 50 gm Sugar Half vanilla pod; 3 med Figs; 50 gm Raspberries

Servings: persons

75 gm Plain flour
2 x Egg whites
95 gm Icing sugar
75 gm Melted butter, unsalted
80 gm Creme patissier
30 gm Marzipan
2 x Soup spoons kirsch
1 1/2 dl Cream
250 gm Raspberries
4 dl Pomerol wine
50 gm Sugar Half vanilla pod
3 med Figs
50 gm Raspberries

1
Mix flour, egg whites and icing sugar together with a wooden spatula, stir together till nice smooth mix.
2
Add in melted butter and mix again.
3
Place the mix in fridge for one hour and let set.
4
Grease a baking sheet and spoon the mix on to it making oblong shapes 9cm x 4 cm (you can use a metal stencil or possibly anything of the right shape and thickness).
5
Cook in an oven at 350F till golden, for about 10 min.
6
Remove quickly with a palette knife and cold on a clean table.
7
For the sauce, boil together red wine and sugar and vanilla pod.
8
When it comes to the boil put in the figs.
9
Poach figs for about 10 min.
10
When the figs are cooked, remove pan from heat, cold, add in raspberries, liquidise, pass till nice and smooth.
11
Pass everything through a sieve.
12
For the cream, mix together the pastry cream and marzipan mix and mix in the double cream (that has been whipped separately).
13
Proportions: 1 of pastry cream to 2 of double cream.
14
The cream must be smooth but not too runny.
15
Finally, add in the kirsch.
16
To assemble, place a layer of raspberries (8) on to a biscuit, coating each layer with some cream.
17
Use three biscuits per portion, finishing with a biscuit.
18
Dust biscuit with icing sugar.
19
Take a scorched iron to create a pattern.
20
Flood serving plate with the sauce, starting in the middle, and gently place the biscuit in the centre.
21
To finish, pour a little bit of creme anglaise around the biscuits using the top of a knife to create a pattern.

33261

kcal

Calories

1556

Fat

3983

Carbs

214

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 75 gm Plain flour, 2 x Egg whites, 95 gm Icing sugar, 75 gm Melted butter, unsalted, and more.

Yes, Biscuit Leger Aux Fruits Rouge Et Son Coulis De Figues Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Biscuit Leger Aux Fruits Rouge Et Son Coulis De Figues Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions