Biscuits à la Cuiller Ladyfinger Recipe

 

 

For twenty biscuit

 

* 5 oeufs
* 5 eggs

* 125g de sucre semoule
* 125g caster sugar

* 60g de farine
* 60g flour

* 60g de maïzena
* 60g cornflour

* du sucre glace
* Icing sugar

Préchauffez le four à 170°.
Preheat oven to 170 °.

fr   Séparez le blanc des jaunes d'oeufs et fouettez les jaunes avec la moitié du sucre juqu'à ce que le mélange blanchisse.

en  Separate the whites from the egg yolks and whisk the egg yolks with half the sugar juqu'à the mixture whitens.

 fr   Montez les blancs en neige et dès que les blancs deviennent bien mousseux et bien blanc ajoutez en pluie le sucre tout en continuant de battre jusqu'à ce qu'il soit bien ferme.

en  Beat the egg whites until stiff and when whites become frothy and add in rain very white sugar while continuing to beat until stiff.

 fr   Ajoutez délicatement aux blancs montés le mélange jaune-sucre puis incorporez en pluie la farine et la maïzena bien délicatement en soulevant la masse.

en   Gently add the egg whites and sugar mixture, then add yellow rain in the flour and cornstarch well gently lifting the mass.

 fr   Remplissez une poche à douille de ce mélange et façonnez, sur plaque allant au four recouverte préalablement de papier sulfurisé, les petits biscuits de 2 centimètres de large.

en  Fill a pastry bag with the mixture and shape on baking sheet covered with parchment paper before the biscuits 2 inches wide.

 fr   Saupoudrez les biscuits de sucre glace à l'aide d'un tamis ou autre.

en  Sprinkle icing sugar cookies using a sieve or the like.

 fr   Laissez reposer 10 minutes puis saupoudrez une deuxième fois de sucre glace.

en  Let stand 10 minutes then sprinkle again with icing sugar.

fr   Enfournez à 170° pendant 15 minutes.

en  Bake at 170 ° for 15 minutes.

 

 

Biscuits à la Cuiller / Ladyfinger Recipe

Recipe adapted from: Laduree - Sucre

1/2 cup / 60g all purpose flour

1/3 cup / 60g cornflour

5 large eggs

1/2 cup + 2 tbsp / 125g caster sugar

1/2 cup / 60g icing sugar, for dusting

1 x Piping bag fitted with a 1/2 inch / 10mm plain tip

1. Preheat the oven to 170C / 340F. Sift together the flour and cornflour. Separate the egg whites from the yolks.

2. In a large bowl, whisk the egg yolks with half of the sugar until pale. In another large dry bowl, with a clean whisk, bring the egg whites to a foam. Once they are white and frothy, add the remaining half of the sugar and continue to whip until firm.

3. Immediately fold the sugar and egg yolk mixture into the whipped egg whites with a rubber spatula. Sprinkle the sifted flours over the mixture. Gently combine: start with the spatula in the centre of the bowl, work up the sides of the bowl and bring the mixture back down towards the centre, all the while turning the bowl regularly. Continue until you have a smooth and homogenous mixture.

4. Transfer the batter into the piping bag fitted with a plain tip. On a baking sheet lined with parchment paper, pie strips 2 1/3 x 3/4 inch / 6 x 2 cm.

If you are making ladyfinger rounds: Draw two circles, your desired size onto parchment paper, turn over the paper and pipe in a spiral, working inwards and starting about 1cm from the circles edge, the mixture will spread.

 

5. Using a fine mesh sieve or sifter, sprinkle half the confectioners sugar over the piped batter. Allow to rest for 10 minutes and dust the tops again with the remaining icing sugar. Immediately place the sheet in the oven and bake for approx. 15 minutes, until the ladyfingers are lightly coloured. Remove from oven and allow to cool.

 

I baked my ladyfinger rounds for around 20 minutes but this will obviously depend on their size.

I halved the recipe below and folded the cooled Crème Pâtissière into equal amounts of whipped cream, before piping it onto my ladyfinger rounds.

 

Crème Pâtissière

 

6 medium egg yolks

125g (1/2 cup + 2 tbsp) caster sugar

40g (1/4 cup) all-purpose flour

500ml (2 cups) milk

1 vanilla bean, split lengthwise

A little confectioners' sugar or butter

Step 1: Whisk the egg yolks and 1/3 of the sugar together in a bowl to a light ribbon consistency. Whisk in the flour thoroughly.

Step 2: In a pan, heat the milk with the rest of the sugar and the vanilla bean. As soon as it comes to a boil, pour it onto the egg yolk mixture, stirring as you go. Mix well, then return the mixture to the pan.

Step 3: Bring to a boil over medium heat, stirring continuously with the whisk. Let bubble for 2 minutes, then pour into a bowl.

 

Step 4: Dust the crème pâtissière with a veil of confectioners' sugar to prevent a skin forming as it cools, or dot small flakes of butter all over the surface. Once cold, it can be kept in the refrigerator for up to 3 days. Remove the vanilla bean before using.

 

Makes about 1 lb. 10 oz. (750 g)

Here is a fantastic chocolate macaron recipe for the decoration: Chocolate Macarons

Not only does this dessert look lovely but it also tastes divine, it is actually really light, which is dangerous because I'm sure I could eat the entire thing.