Wheat • Vanilla • Almond Classic Hexa Biscuit
For this recipe, Chef Flora Davis set out to create a comforting biscuit without excess sugar or fat. Vanilla perfectly fulfills this objective by adding a hint of sweetness without containing any sugar.
The vanilla flavor is obtained by combining three kinds of vanilla: Madagascan vanilla is pressure-cooked the flambeed with vodka; Tahitian, Mexican and Madagascan vanilla pods are frozen then crushed; Madagascan vanilla is roasted then mixed. The result of these three transformations is an extract that flavors the biscuit.
This biscuit is a perfect demonstration of the artisan biscuit-maker's savoir-faire — each detail is important, from the choice of ingredients to the order of the steps and the mastery of the cooking, her expertise allows her to play with the flavors and textures.
The vanilla flavor is obtained by combining three kinds of vanilla: Madagascan vanilla is pressure-cooked the flambeed with vodka; Tahitian, Mexican and Madagascan vanilla pods are frozen then crushed; Madagascan vanilla is roasted then mixed. The result of these three transformations is an extract that flavors the biscuit.
This biscuit is a perfect demonstration of the artisan biscuit-maker's savoir-faire — each detail is important, from the choice of ingredients to the order of the steps and the mastery of the cooking, her expertise allows her to play with the flavors and textures.
