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.