HOMEMADE BOUDOIRS: the easy recipe

Le boudoir is a dry and crunchy, elongated biscuit made from flour, sugar, eggs and yeast, sprinkled with granulated sugar.

While the spoon cookie is softer and powdered with icing sugar, the boudoir is drier and sprinkled with granulated sugar, which can be soaked in liquid without crumbling.

It is traditionally used as an accompaniment to wine or champagne and is sometimes called a champagne biscuit. It is also used in the making of charlotte and tiramisu.

The boudoir would have been invented by Antonin Carême for Talleyrand and would take its name from the “boudoir diplomacy” carried out by the latter. Other sources nevertheless indicate that it would have been invented by the pastry chef of Amedeo VI of Savoy in Savoy-Piedmont.

Level of difficulty: easy
Preparation time : 20 min
Rest time : -
Cooking time : 10 min
Total time : 30 min
Ingredients: 6 people
4 eggs
150 g powdered sugar
100 g flour
1 / 2 ct. of baking powder


  • Preheat the oven in static mode to 190 ° C.
  • In a bowl, mix the eggs and sugar with an electric mixer for 10 min until the mixture is blanched and swells, which should triple in volume.
  • Gently incorporate the flour with a spatula, mixing slowly from the outside of the container to the inside and lifting it while turning the bowl.
  • Pour the dough into a pastry bag and place approximately 7 cm pieces of dough on a baking sheet lined with baking paper.
  • Sprinkle the surface of each cookie with a little powdered sugar.
  • Then, put the mussels in the oven and cook for 8 min until the ladyfingers are lightly golden on the edges.
  • Take out and let cool the ladyfingers before unmolding them.
  • Use or enjoy.
  • Store in an airtight metal box.

Quote about cooking:

“Gastronomy is the art of using food to create happiness.”

Theodore Zeldin

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