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Ladyfingers dough recipe

2016-06-14
  • This Post
  • Chef : François
  • Category: Recipe
  • Posted on: Tuesday June 14, 2016
  • Comments : 4 Comments
  • Languages :  English  |   Français

   La version Française se trouve ICI
The Ladyfinger biscuit is used in many pastries and cakes 






Ingredients

The Lady fingers Dough
 
3 Eggs. ⅓ Cup or 150 grams

½ teaspoon Cream of Tartar (1 gram)

½ Cup Sugar (100 grams)

⅔ Cup Flour (100 grams)

1 teaspoon Baking Powder (3 grams)

 

Ingredients


Separate the

Eggs

(3) and place in the mixing bowl, then wait

30 minutes

for them to warm up

The Lady fingers Dough

 

Whipping the egg whites

Add in the

Cream of Tartar

(½ teaspoon or 1 g)

The Lady fingers Dough

 
The Lady fingers Dough
Whisk the egg white to soft peak for

5 minutes

on medium speed

 

The Medium Speed is important. One mistake you want to avoid is to beat the whites on Maximum Speed from the start

The Lady fingers Dough

 
The Lady fingers Dough
After

5 minutes

, add half of the

Sugar

(4 Tablespoons or 50 g)

 
The Lady fingers Dough
After

5 minutes

, add the remaining of the

Sugar

(4 Tablespoons or 50 g)

 

Résultat

Beat

a few minutes

until whites are fully whipped and firm

The Lady fingers Dough

 

The Lady fingers Dough

 

The Lady fingers Dough

 
The Lady fingers Dough
You may also add Meringue Powder and beat for

a few minutes



 
The Lady fingers Dough
Add in and whip the Egg Yolks

 

Sift the

Flour

(⅔ Cup or 100 g) and

Baking Powder

(1 teaspoon or 3 g) together over the mixing bowl containing the egg whites

The Lady fingers Dough

 

Folding, Step #1

Gently fold the mixture with a hand whisk

The Lady fingers Dough

 
The Lady fingers Dough
For the first step, the whisk is the best tool, but not to whisk ! Use it to fold simply and gently

 
The Lady fingers Dough

Folding, Step #2

Gently fold the mixture with a rubber spatula

 

The Lady fingers Dough

 

This is the final texture. You may see a few lumps, which is fine.

The Lady fingers Dough

 

Using a Pastry Bag

Fill a Pastry Bag with the mixture

The Lady fingers Dough

 

The pastry tip size depends on what you are trying to do

The Lady fingers Dough

 
The Lady fingers Dough
Push and squeeze the Pastry Bag inside the tip firmly to avoid the batter to go out the Pastry Bag while you are transferring your batter

 
The Lady fingers Dough
The Pastry Bag is the best tool to line up the dough before baking. However in some cases, you may pour the dough and use a long spatula to spread it, simply

 
The Lady fingers Dough

Circles

You may want to pipe out in circles, on a baking sheet lined with parchment paper or a silicon mat

 

The Lady fingers Dough

 

"Glued" Lady fingers for a cake

You may want to pipe out ladyfingers as well

The Lady fingers Dough

 

The Lady fingers Dough

 
The Lady fingers Dough
Leave some space between the ladyfingers

 

The Lady fingers Dough

 

Individual Lady fingers

For individual lady fingers, I use a special mold called "silform"

La Bovida
36 Rue Montmartre
75001 Paris

The Lady fingers Dough

 

The Lady fingers Dough

 

The Lady fingers Dough

 

Before baking

You want to sprinkle icing sugar, 3 times

The Lady fingers Dough

 

Baking

Bake in preheated oven at 380 °F / 190 °C, for

10/15 minutes



The Lady fingers Dough

 
The Lady fingers Dough
I leave the oven door slightly open to lower the humidity in the oven

 

Result

The Lady fingers Dough

 

The Lady fingers Dough

 

Removing the silicon mat

Do not peel the parchment paper (or silicon mat), you could tear your cake : place another baking mat

The Lady fingers Dough

 

Flip over

The Lady fingers Dough

 

Peel the baking mat

The Lady fingers Dough

 

The other recipe of Cakes For Layer Cakes

Stéphane Tréand’s Genoa Sponge



 


Comments for This Recipe

4 Comments
  1. On Thursday June 20, 2019
    Anonymous wrote:
    Excellent description
  2. On Thursday June 20, 2019
    François answered:
  3. On Tuesday July 9, 2019
    Alain wrote:
    Are these supposed to be crunchy like the original pavesini? They are not coming out crunchy. Thank you
  4. On Tuesday July 9, 2019
    François answered:
    Not really. REAL ladyfingers are a bit crunchy on top (thanks to the powdered sugar) and soft inside.

    Ladyfingers we buy in supermarkets are dried out (for longer preservation).

    So if you want to dry them, just let them rest at room temperature, or at low temperature in the oven (220 °F / 100 °C)

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What to cook with...

5 spice powder

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Almond paste

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Basil

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Beef stock

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Bordelaise sauce

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Brown sauce

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Buttermilk

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Candied orange

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Cardamom

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Chicken liver

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Chicken stock

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Chili powder

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Chipotle

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Chorizo

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Cloves

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Coca cola

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Cocoa Powder

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Coconut

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Coconut mousse

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Coffee

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Cognac

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Coriander powder

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Crème fraiche

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Dry yeast

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Espelette pepper

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Fennel

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Fenugreek

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Fermented milk

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Fish

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Fish stock

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Gianduja

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Glucose powder

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Ham

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Ham hock

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Hazelnuts

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Hoisin sauce

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Ice cream

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Ice cream stabilizer

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Icing fondant

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Inverted sugar

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Italian meringue

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Ketchup

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Lamb

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Lard

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Leeks

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Lemon

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Lemon zests

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Lobster

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Madeira

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Mango

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Masa

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Mascarpone cream

, Milk chocolate, Milk powder,

Mint

, Mushrooms,

Neutral gel

,

Nuoc mam fish stock

,

Nutmeg

,

Olive oil

,

Olives

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Orange juice

, Orange zests, Oranges,

Palm sugar

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Parmesan cheese

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Pastis

,

Pastry dough

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Pearl sugar

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Peppers

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Pork

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Potatoes

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Rabbit

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Raisins

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Raspberries

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Raspberry jam

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Rice

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Rice vinegar

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Ricotta cheese

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Rosemary

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Rum

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Rye flour

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Sablée Dough

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Saffron

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Salmon

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Sausage

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Sesame oil

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Sesame seeds

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Spinach leaves

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Split peas

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Strawberries

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Tomatoes

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Tonka bean

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Tuna fish

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Turmeric

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Vanilla Custard

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Vanilla sugar

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Vegetable shortening (crisco)

, Whipping cream,

Whiskey

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White chocolate

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White wine

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Whole flour

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Worcestershire sauce

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Yeast

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Yoghurt

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3 Eggs

½ teaspoon Cream of Tartar (1 g)

½ Cup Sugar (100 g)

⅔ Cup Flour (100 g)

1 teaspoon Baking Powder (3 g)