- By Charlotte Brown
- June 17, 2024
BY STÉPHANE MARGUERIE, LA BISCUITERIE DE SAINTE MÈRE ÉGLISE
Makes around 360 units
CHEF'S TIP: For this biscuit, you must pay attention to the texture of the butter, so that it is well softened, and to the ingredients, which must be tempered.
INGREDIENTS
1,000 g butter
700 g icing sugar
200 g whole eggs
5 g salt
1,400 g T55 flour
10 g baking powder
METHOD:
Make a soft butter. Mix with icing powder.
Add the eggs and salt, then stir in the flour and baking powder, previously sifted together.
Using a pastry bag or depositor, pipe biscuits 5 x 4 cm.
Bake for 18 minutes in a convection oven at 185°C.
Stéphane Marguerie
BISCUITERIE SAINTE MERE ÉGLISE (50)
Stéphane Marguerie began his career with a tour of France: he was awarded the Compagnon du devoir. After working as a pastry chef in Rouen, he and his wife took over a bakery and pastry shop in Cotentin, Sainte-Mère-Église, in 2000. Seven years later, their future partner suggested they set up a new business together and so the Biscuiterie de Sainte-Mère-Église was born. The pastry chef revisits classic biscuits and sets himself apart for the shape of his products, such as the parachute- shaped biscuit. Over the years, the business has expanded, with the partners first opening a chocolate shop and then a tearoom, which has since become a restaurant. Stéphane Marguerie is never short of new ideas. He has recently launched a range of spreads, one of which is made using their bestselling biscuit. Next summer, the company will begin offering marbled ice creams made using milk from the neighbouring farm, served with toppings and coulis.