Joconde Biscuit

Recipe by François Galtier



Whip the powders with eggs, and add the melted butter at the end of the whipping. At the same time, make a meringue with egg white and sugar, and carefully blend with the first preparation. Spread out around 600g on a silicon mat and bake in a ventilated oven at 210°C for around 6 minutes.

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Chef's Tip

You can also use this biscuit to decorate the side of the cake. Because this biscuit is very flexible, it is also excellent for making Swiss rolls. Sprinkling cocoa powder, nuts, or other toppings on the surface of the Joconde Biscuit as a decoration is also possible.