Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.
336 K 3.7/5 (63 reviews)
50 min.
Average
20 biscuits
6 IngredientsLast modified on: July 30th 2021
For 20 biscuits, you will need:
- 1
60 g flour - 2
60 g potato starch - 3
180 g egg white - 4
120 g caster sugar - 5
100 g egg yolk - 6
icing sugar - Total weight: 520 grams
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 25 min.
Resting: 10 min.
Cooking: 15 min.
All in all: 50 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 2 min.
Stage 2 - 5 min.
Stage 3 - 5 min.
Pour 100 g egg yolk over the meringue, then gently fold in with a soft spatula.
Stage 4 - 2 min.
Sieve the flour-starch mixture on top.
Stage 5 - 5 min.
And incorporate it, still gently with a spatula.
Stop working as soon as it is mixed, there is no big problem if there are a few small pieces of meringue left here and there.
Stop working as soon as it is mixed, there is no big problem if there are a few small pieces of meringue left here and there.
Stage 6 - 5 min.
Spread out the preparation (diameter 1 cm) using a forcing bag on a baking sheet if possible covered with a sheet of cooking paper, in cylinders of about 2 inches (5 cm) long.
Stage 7 - 1 min.
Once the whole baking sheet is set, sprinkle it with icing sugar.
Stage 8 - 15 min.
Place in the oven without delay and cook for 10-15 minutes, checking for colouring.
Stage 9 - 10 min.
Remove from the baking sheet while still hot, and cool on a wire rack.
Remarks
This recipe isn't as easy as it sounds, the difficulty is getting the biscuits to bulge nicely rather than being (too) flat. The key to success lies in steps 3 and 5 where you need to incorporate the meringue very carefully to keep the light side of the preparation. Take great care in this delicate operation.
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.
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.
Keeping: Several days in a closed metal box.
Source: From Christophe Michalak.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 30 RDI=10 % | 210 RDI=20 % | 30 RDI=5 % | 1,270 RDI=60 % | 5,300 RDI: 60 % |
| Per 100 g | 5 RDI=2 % | 40 RDI=4 % | 6 RDI=1 % | 240 RDI=10 % | 1,020 RDI: 10 % |
| Per biscuits | 1 RDI=1 % | 10 RDI=1 % | 1 RDI=0 % | 60 RDI=3 % | 270 RDI: 3 % |
How much will it cost?
- For 20 biscuits : 1.35 €
- Per biscuits : 0.10 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipeSee them all 6
Strawberry Charlotte
This is a faily quick charlotte recipe. It begins, as usual, by soaking finger biscuits in syrup, in this case flavoured with lime. The charlotte is then assembled with alternate layers of Chantilly (whipped cream) and strawberries.
139 K5 3 hours 9 min.
Individual charlottes with morello cherries
The French "griottines" are delicious little wild morello cherries, stoned and macerated in a Kirsch syrup, used here in individual vanilla charlottes.
190 K 15 4 hours 50 min.
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
489 K5 50 min.
New tiramisu
This new version of tiramisu is easier, and in my opinion much better. You will certainly appreciate, like me, the light creamy taste, this time presented in brandy goblets.
373 K3.3 55 min.
Pistachio tiramisu
In this slightly unusual tiramisu, the classic Amaretto is partially replaced by whisky, which goes better with the pistachio flavour.
206 K 25 50 min.
This recipe uses (among others)
Egg white
Like these other recipes: Chocolate mousse, Financier batter, Verrine of avocado mousse and crab, Almond dacquoise, How to beat egg whites, ... See them all 52
Caster sugar
Like these other recipes: Black sesame flan, Lime confectioner's custard (pastry cream), Cannelés, Stewed rhubarb, Ramekins with almonds, apples and lemon, ... See them all 352
Egg yolk
Like these other recipes: Chocolate cream with a crunch, irish coffee mousse, Flognarde, Hazelnut and orange cake, Butter cream, Mornay Sauce, ... See them all 72
Flour
Like these other recipes: Almond tuiles, Caramelized apple and walnut cake, Hollandaise sauce, Hazelnut and orange cake, Flamiche, ... See them all 194
Other recipes you may also like
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.May 8th 2020328 K5 1 hour 15 min.
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".March 17th 2011359 K4.3 1 hour 15 min.
Sweet pancake rolls from Brittany
Stewed apples, raisins soaked in whisky, toasted almonds, rolled in a lightly caramelized pancake.March 10th 2015242 K4.3 2 hours 20 min.
Belle-helene in a glass
It's a recipe where you make 4 layers of different creams in a small glass: vanilla cream, small dice of pear cooked in maple syrup, chocolate mousse and whipped cream. It should be served to your guests cool but not too cold .February 21th 2011252 K3.8 1 hour 50 min.
European glass
A little dessert that's rather long to make, but which will always impress your guests. Layered in a glass: a jellied red fruit coulis, a layer of pineapple charlotte cream, a layer of kiwi coulis, topped with a peeled clementine segment. It's "european" because it resembles the italian flag, and in...August 15th 2010226 K5 2 hours 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-10-13)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.