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Bûche De Rozoy Aux Biscuits De Reims

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Adjust Servings:
For the Pink Dough :
90 g sugar semolina
150 ml water
120 g Butter
3 egg yolks
36 pink Reims biscuits
For Marquise Chocolate :
130 g dark chocolate (melted)
3 egg yolks
75 g icing sugar
3 egg whites to (beaten in fluffy soft peaks)
150 g butter – softened

Nutritional information

450 cal
1.68 g
3181 g
33.63 g
0.4 g
Saturated Fat

Bûche De Rozoy Aux Biscuits De Reims

  • Sweet
  • 50 mins
  • Serves 8
  • Medium


  • For the Pink Dough :

  • For Marquise Chocolate :


Bûche De Rozoy Aux Biscuits De Reims or Rozoy Log with Biscuits from Reims is the Frenchversion of a Swiss-roll. This pudding-like Swiss roll includes the famous Reims pink biscuits

The end result is a log-like dessert that not only looks curiously good on your dinner table but also tastes delicious!

Health Benefits:

Eggs are known to contain lots of nutrients but unfortunately they get altered when exposed to heat. Eating raw eggs provides us with vitamin A, D, E and K, vitamin B6 and B12, omega-3 and countless other nutrients.

If you are unable to eat raw eggs directly then this dessert will allow you to eat six of them, while treating your taste buds to deliciousness.

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How to Make Bûche De Rozoy Aux Biscuits De Reims

  1. Begin by crushing the Reims biscuits to powder using a rolling pin.
  2. In a mixing bowl, add the crushed biscuits, and sugar and mix the two together.
  3. Add egg yolks in the mix and stir some more until the batter is bound together. Add water and softened butter and mix the contents well into dough. Set aside.
  4. To prepare the chocolate marquise, add melted chocolate in a bowl along with egg yolks and icing Sugar. Mix the contents well before adding the beaten egg whites. Mix and set aside.
  5. Grease an aluminum foil sheet with butter and flatten the biscuit dough atop it. . Use the back of a spoon to smooth out the top. It should be 2 cm thick and 20 cm rectangle.
  6. Place a large scoop of marquise in the center of the flattened dough and with the help of a spoon; give it a shape of log.
  7. Gently lift the edge of the aluminum foil and roll it, taking the oink dough along.
  8. Remove the foil before serving.


Pink biscuits of Reims were first created when the bakers of champagne region wanted to use the heat of the oven, after baking bread. So they created dough which when placed in the oven dried down. The process coined the word “bis-cuit” meaning cooked twice.

Sage Leon

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