Finger biscuits

Step by step recipe:

  1. Preheat oven to 180°C or 356°F.

    Take 5 eggs, separate yolks from whites,
  2. 10 min.Finger biscuits : Photo of step #2
    Put yolks in a bowl, and add 120 g caster sugar and 10 g Vanilla sugar.
  3. 5 min.Finger biscuits : Photo of step #3
    Beat until mixture becomes pale.
  4. 2 min.Finger biscuits : Photo of step #4
    Sieve on to the top 100 g flour.
  5. 5 min.Finger biscuits : Photo of step #5
    And fold it in with a spatula. Stop mixing as soon as flour is totally incorporated.
  6. 5 min.Finger biscuits : Photo of step #6
    Beat egg-whites to firm peak stage, adding 2 tablespoons caster sugar midway.
  7. 5 min.Finger biscuits : Photo of step #7
    Fold beaten egg-whites carefully into sugar-flour-yolks-mixture, using a spatula or even better, a maryse (not whisk).

    See this page for advice. You need blend the whites in gently, retaining the maximum air and volume.
  8. Finger biscuits : Photo of step #8
    Stop as soon as blended, no matter if some traces of white are still visible.
  9. 10 min.Finger biscuits : Photo of step #9
    Spread out mixture on a non-stick baking sheet, using a forcing bag (1 cm diameter), making cylinders about 5 cm or 2 inches long.
  10. 3 min.Finger biscuits : Photo of step #10
    Sprinkle a little icing sugar on top.
  11. 15 min.Finger biscuits : Photo of step #11
    Put in the oven straight away and cook for about 15 minutes. Watch colour towards end of cooking time.

Remarks:

The small history said that those biscuits was created in the 18th century by the famous chef Antonin Carème, at this time chef of Prince of Talleyrand. The prince love to dip a biscuit in his glass of Porto wine every evening, so Carème make this long biscuits for him (I love those pretty stories).

According to Mado, in Quebec these biscuits are called "Doigts de dames" (ladies' fingers), which is rather more poetic.

Recipes which use it: 6

Of which:
Pear charlotte
Pear charlotte
Tiramisu
Tiramisu
Individual charlottes with morello cherries
Individual charlottes with morello cherries
Pistachio tiramisu
Pistachio tiramisu
New tiramisu
New tiramisu

Source:

From Gaston Lenôtre.

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