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Ladyfingers dough recipe

2016-06-14

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

Don't forget to share your photos once you tried this recipe! HERE 








Lady fingers Dough


 

Lady fingers Dough


 

Lady fingers Dough


 

Ingredients

Lady fingers Dough

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...

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)
Lady fingers DoughLady fingers Dough

Beating the whites

3. Whisk the

Egg Whites

to soft peak for

5 minutes

on Medium Speed
Lady fingers DoughLady fingers Dough

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

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)

7. 
Lady fingers DoughLady fingers Dough

8. Beat

a few minutes

until whites are fully whipped and firm

9. 

10. You may also add Meringue Powder and beat for

a few minutes

Lady fingers DoughLady fingers Dough

11. Add in and whip the 3 Egg Yolks

12. 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
Lady fingers DoughLady fingers Dough

13. Gently fold the mixture with a hand whisk

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

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

16. This is the final texture. You may see a few lumps, which is fine.
Lady fingers DoughLady fingers DoughLady fingers DoughLady fingers Dough

17. Fill a Pastry Bag with the mixture

18. The pastry tip size depends on what you are trying to do
Lady fingers DoughLady 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
Lady fingers Dough

19. 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
Lady fingers Dough

Circles

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

21. 
Lady fingers DoughLady fingers Dough

"Glued" Lady fingers for a cake

23. You may want to pipe out ladyfingers as well

24. 

25. Leave some space between the ladyfingers
Lady fingers DoughLady fingers DoughLady fingers DoughLady fingers Dough

Individual Lady fingers

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

27. 

28. 
La Bovida
36 Rue Montmartre
75001 Paris
Lady fingers DoughLady fingers DoughLady fingers Dough

Before baking

29. You want to sprinkle icing sugar, 3 times
Lady fingers Dough

Baking

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

10/15 minutes



31. I leave the oven door slightly open to lower the humidity in the oven
Lady fingers DoughLady fingers Dough

32. 
Lady fingers DoughLady fingers Dough

Removing the silicon mat

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

34. Flip over

35. Peel the baking mat
Lady fingers DoughLady fingers DoughLady fingers Dough


The other recipe of Cakes For Layer Cakes

Stéphane Tréand’s Genoa Sponge



 

The result and the pix






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Comments for This Recipe

6 Comments
  1. On Thursday June 20, 2019
    Anonymous wrote:
    Excellent description
  2. On Thursday June 20, 2019
  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
    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)
  5. On Sunday October 27, 2019
    Eduarda Marval wrote:
    Excellent my friend
  6. On Sunday October 27, 2019

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What to cook with...

5 spice powder

, Almond extract, Almond paste, Almond powder, Almonds,

Apricot

, Avocado,

Basque sauce

, Beef,

Beef stock

,

Bordelaise sauce

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Brown sauce

,

Buttermilk

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Candied orange

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Cardamom

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Celery

, Chicken,

Chicken liver

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Chicken stock

, Chili pepper,

Chili powder

,

Chipotle

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Chorizo

, Cilantro, Cinnamon,

Cloves

,

Coca cola

,

Cocoa Powder

,

Coconut

,

Coconut mousse

,

Coffee

,

Cognac

,

Coriander powder

,

Cream

,

Crème fraiche

, Cumin, Diced bacon,

Dry yeast

, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

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Fish

,

Fish stock

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Fish stock

, Garlic,

Genoa bread

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Gianduja

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Glucose powder

, Grand marnier,

Grand marnier ice cream

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Ham

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Ham hock

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Hazelnuts

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Hoisin sauce

, Honey,

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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Isomalt

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Italian meringue

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Ketchup

, Ladyfingers,

Lamb

,

Lard

, Laurel (bay) leaves,

Leeks

,

Lemon

,

Lemon juice

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Lemon zests

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Lime

,

Lobster

,

Madeira

,

Mango

,

Masa

, Mascarpone,

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

,

Paprika

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Parmesan cheese

, Parsley,

Pastis

,

Pastry dough

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Peaches

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Pearl sugar

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Peppers

, Pistachio paste, Pistachios,

Poached eggs

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Pork

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Potatoes

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Powdered anis

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Puff dough

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Rabbit

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Raisins

,

Raspberries

,

Raspberry jam

, Red wine, Rhubarb,

Rice

,

Rice vinegar

,

Rosemary

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Rum

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Rye flour

,

Sablée Dough

, Saffron,

Salmon

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Sausage

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Sesame oil

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Sesame seeds

, Shallots, Shortcrust Pastry, Soy sauce,

Spinach leaves

,

Split peas

,

Strawberries

,

Sweetened condensed milk

,

Syrup

,

Tempered chocolate

, Thyme, Tomato paste,

Tomatoes

,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla Custard

,

Vanilla sugar

,

Vegetable shortening (crisco)

,

Velvet spray

, Whipping cream,

Whiskey

, White chocolate,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yeast

,

Yoghurt

,



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)