Yann Couvreur’s very gourmet Savoie biscuit

Savoy Biscuit is a traditional French recipe known for its softness and softness. Rediscover it in a deliciously lemony version concocted by pastry chef Jan Couvrere on his YouTube channel. We provide the recipe here!

This time, pastry chef Jan Couvrere shares with us on his YouTube channel a Savoyard recipe that we all know: Savoy biscuits. This biscuit is used as a basis for many pastries, such as black forest or strawberry. You can also vary the flavors by adding citrus zest or flavorings such as vanilla extract or orange blossom. To sublimate his Savoy Biscuits, Jan Couvre adds a light twist of lime, which adds fun and a bit of modernity to this traditional recipe. You can enjoy this delicacy with coffee or as a dessert, accompanied by a small cup of ice cream. All you have to do is go to your oven!

Yann Couvreur’s Savoy biscuit recipe

List of ingredients:

Savoy biscuit

  • Flour T55 96.57 g
  • Maizena 25.75 g
  • Brown sugar 96.57 g
  • Sugar 96.57 g
  • Nut butter 83.69 g
  • Lime zest 1.29 g
  • Egg white 193.13 g
  • Butter (mould) 3.22 g
  • Brown sugar (MOLD) 3.22 g


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  • Lime powder 0.88 g
  • Vanilla powder 0.88 g
  • Codeineage 0.88 g

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Preheat the oven to 170°C or thermostat 6.

Start by making the nut butter. It’s easy to do, just melt the butter in a pot and when it turns a little brown on the sides, it’s ready! After straining, put it in a bowl and let it cool.

Beat the egg whites until stiff (firm), pour in the sugar and continue beating. Sift together the flour, cornstarch and brown sugar before gently incorporating them into the batter. Now add the lime zest.

Tip from Yann Couvreur

You can also add whatever you like to the recipe, be it coconut, tonka bean or even vanilla!

Gently fold in the lukewarm nut butter so that the egg whites don’t fall off. Do this several times if necessary. After that you can put it in your pocket.

Now it’s time to place your shapes (here kugloff) using a brush with softened butter. The butter allows the brown sugar to absorb well, which is then poured in.

Using a piping bag, fill the tins almost to the brim before baking in the oven for 18 minutes.

Unwrap Savoy Biscuits while still slightly warm on a wire rack. Then sprinkle generously with powdered sugar, vanilla powder, and lemon zest.

Enjoy your lunch!

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Tip from Yann Couvreur

For lemon zest, nothing beats peeling it with a peeler before drying it in the oven at 180°C for 2 hours before blending.

Also read:
Simple, fresh and delicious, our Lebanese Orange Blossom Dessert!
A great and easy recipe for strawberry tiramisu for a gourmet break
Verini banana, granola, cottage cheese: an express and easy-to-prepare dessert

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