For your rolled cakes instead of sponge cake, Christophe Michalak shares his choux pastry-style biscuit recipe

Christophe Michalak has more than one trick up his sleeve. Today, the pastry chef shares a tip that you might like. The latter is ideal for improving any recipe. And for good reason… This is a recipe for “choux pastry biscuit”. “An ultra soft biscuit that can be used in all your recipes to replace a sponge cake”he explains in an Instagram publication. You can use it for your next jam rolls or your next Christmas log. Our mouths are already watering. Find out now how to make it. Get your aprons on!

You can very well keep this recipe from Christophe Michalak on hand for the end of year celebrations. The latter is perfect for prepare a rolled log For example. You can also detail this biscuit choux pastry style to add it to one of your dessert preparations.