Is higher temperature needed to bake biscuit de savoie in a sheet pan
Posted: 07 September 2013 08:02 PM   [ Ignore ]
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I want to bake biscuit de savoie in a sheet pan. I would like to stack them up and fill and frost them, or use them to cut biscuit rounds as required.  I am thinking i might need 1 1/4 recipe of the rose’s recipe to fill a 12x18 pan. What do you think?

Also, do I need to raise the temperature since this is a sheet layer and bakes quickly? If so, how high should it be - 350/375/4000F? I know Hector Wong has had success with this recipe, so any suggestions woudl be greatly appreciated.

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Posted: 08 September 2013 10:33 AM   [ Ignore ]   [ # 1 ]
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How deep a layer are you thinking of?  1/2” or 1.5”, etc.?  Is your half sheet pan 2” deep?

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Posted: 08 September 2013 11:25 AM   [ Ignore ]   [ # 2 ]
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My pan is 12x18x1. So 1 inch deep layer will bake quickly. What temp should I use Julie?

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Posted: 09 September 2013 07:16 PM   [ Ignore ]   [ # 3 ]
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Not exactly sure about the temp, this isn’t something I’ve tested or tried.  If I were going to make it, I would try either the same temp called for in the recipe, or else about 25F higher to make sure that the top gets golden brown by the time the center is done.

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