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Cuisine d'Aubéry
The food blog of FX
Base Sponge For Layer Cakes

https://www.cuisinedaubery.com/recipe/the-ladyfingers-dough-recipe/

Ladyfingers dough recipe

Tuesday June 14, 2016
6 comments Share:
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The Ladyfinger biscuit is used in many pastries and cakes

FX (François-xavier)

About this recipe

Ladyfingers dough recipe
Ladyfingers dough recipe
Ladyfingers dough recipe
Ladyfingers dough recipe

Ladyfingers dough recipe

Print Recipe, with photos Print Recipe, no photos
Skill: Intermediaire Level Cuisine: French Cuisine Courses: Base, Sponge For Layer Cakes, 
Eggs
 5
Ingredients
  • For 350 g ( ¾lbs ) of ladyfingers 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)


  • For 700 g (1 ½lbs ) of ladyfingers dough

  •   6 Eggs. ¾ Cup or 300 grams
  •   ½ teaspoon Cream of Tartar (2 grams)
  •   1 Cup Sugar (200 grams)
  •   1 ⅓ Cup Flour (200 grams)
  •   1 teaspoon Baking Powder (6 grams)


  • For 500 g (1 lbs 2 oz ) of ladyfingers dough

  •   4.2 Eggs. ½ Cup or 210 grams
  •   ½ teaspoon Cream of Tartar (1.4 grams)
  •   ⅔ Cup Sugar (142.8 grams)
  •   1 Cup Flour (142.8 grams)
  •   1 teaspoon Baking Powder (4.2 grams)


  • For 250 g ( 9 oz ) of ladyfingers dough

  •   2.1 Eggs. ¼ Cup or 105 grams
  •   ½ teaspoon Cream of Tartar (0.7 gram)
  •   ⅓ Cup Sugar (71.4 grams)
  •   ½ Cup Flour (71.4 grams)
  •   ½ teaspoon Baking Powder (2.1 grams)

  • You will need...
    KitchenAid 7-Quart Stand Mixer
    Hamilton Beach Stand Mixer
    Sifter for Baking
    Flour Sifter
    DeBuyer Whisk
    Le Creuset Silicone Spatula
    Matfer Bourgeat Pastry Bags
    Disposable Pastry Bags
    Perforated Baking Pan
    Silicone Baking Mat
    Perforated Baking Mat
    Parchment Paper Roll
    Reynolds Parchment Paper, 30 Sheets
    Steps

    1.  Separate the Eggs (3) and place in the mixing bowl, then wait 30 minutes for them to warm up

    2. Add in the Cream of Tartar (½ teaspoon or 1 g)

    Ladyfingers dough recipe Ladyfingers dough recipe

    Beating the whites

    3. Whisk the Egg Whites to soft peak for 5 minutes on Medium Speed

    Ladyfingers dough recipe Ladyfingers dough recipe

    KitchenAid 7-Quart Stand MixerHamilton Beach Stand Mixer

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

    Ladyfingers dough recipe

    5. After 5 minutes, add half of the Sugar (4 Tablespoons or 50 g)

    6. After 5 minutes, add the remaining of the Sugar (4 Tablespoons or 50 g)

    Ladyfingers dough recipe Ladyfingers dough recipe

    7. Beat a few minutes until whites are fully whipped and firm

    8. You may also add Meringue Powder and beat for a few minutes

    Ladyfingers dough recipe Ladyfingers dough recipe

    9. Add in and whip the 3 Egg Yolks

    10. 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

    Ladyfingers dough recipe Ladyfingers dough recipe

    Sifter for BakingFlour Sifter

    11. Gently fold the mixture with a hand whisk

    12. Incorporate a first half with a whisk, but do to whisk ! Use it to fold simply and gently

    13. Add a second half, and gently fold the mixture with a rubber spatula

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

    Ladyfingers dough recipe Ladyfingers dough recipe Ladyfingers dough recipe Ladyfingers dough recipe

    DeBuyer WhiskLe Creuset Silicone Spatula

    15. Fill a Pastry Bag with the mixture

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

    Ladyfingers dough recipe Ladyfingers dough recipe

    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

    Ladyfingers dough recipe

    17. 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

    Ladyfingers dough recipe

    Matfer Bourgeat Pastry BagsDisposable Pastry Bags


    Circles

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

    Ladyfingers dough recipe Ladyfingers dough recipe

    Perforated Baking PanSilicone Baking Mat Perforated Baking Mat


    "Glued" Lady fingers for a cake

    19. You may want to pipe out ladyfingers as well

    20. Leave some space between the ladyfingers

    Ladyfingers dough recipe Ladyfingers dough recipe Ladyfingers dough recipe Ladyfingers dough recipe

    Parchment Paper RollReynolds Parchment Paper, 30 Sheets


    Individual Lady fingers

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

    La Bovida
    36 Rue Montmartre
    75001 Paris

    Ladyfingers dough recipe Ladyfingers dough recipe Ladyfingers dough recipe

    Before baking

    22. You want to sprinkle icing sugar, 3 times

    Ladyfingers dough recipe

    Baking

    23.  Bake in preheated oven at 380 °F / 190 °C, for 10/15 minutes

    24. I leave the oven door slightly open to lower the humidity in the oven

    Ladyfingers dough recipe Ladyfingers dough recipe

    Ladyfingers dough recipe Ladyfingers dough recipe

    Removing the silicon mat

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

    26. Flip over

    27. Peel the baking mat

    Ladyfingers dough recipe Ladyfingers dough recipe Ladyfingers dough recipe

    Result
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    The other recipes for Sponges For Layer Cakes

    Stéphane Tréand’s Genoa Sponge

    All recipes made with Ladyfingers

    The Easy 10 Minute Classic Tiramisu Recipe

    French Mango Coconut Charlotte

    Christophe Felder’s Strawberry Tiramisu


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    6 comments

    Anonymous Thursday June 20, 2019

    Excellent description

    FX (François-xavier) Thursday June 20, 2019

    Alain Tuesday July 9, 2019

    Are these supposed to be crunchy like the original pavesini? They are not coming out crunchy. Thank you

    FX (François-xavier) Tuesday July 9, 2019

    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)

    Eduarda Marval Sunday October 27, 2019

    Excellent my friend

    FX (François-xavier) Sunday October 27, 2019

     

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    Hello! My name is FX (François-xavier). I happily share my passion for all things salted and sweet. Since I moved from France to Los Angeles, I have been on a long journey to learn and share the best recipes, from the best world class chefs, all in my small kitchen in Highland Park. I appreciate your part in this journey and am honored that you are here.
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