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boudoir coque craquant or pour le champagne - blog design culinaire de Laure-Anne Caillaud

Recipe Boudoir Confettis

& cocktails champagne

  • 50g flour 

  • 20g cornstarch

  • 20g icing sugar

Biscuit recipe

  • 3 eggs 

  • 70g sugar

  • 20g gold sugar


Sieve the flour with the cornstarch. In a bowl, beat the 3 eggs yellows with 30g sugar.

Whiske the egg whites and add 40g sugar to tight its. Add the mix flour / cornstarch. Cover an oven sheet with paper. Use a pastry bag to make biscuits on the oven sheet like small macarons. Sprinkle with a little of icing sugar (for the crispy effect). Heat in the oven 10 minutes at 180 degrees.


Two recipe of cocktails : 

Champagne hibiscus pomegranate (lien)

Champagne clementine rosemary (lien)

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