Finger biscuits


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.
303K 56 3.6
Grade this recipe:

Last modified on: July 30th 2021

Keywords for this recipe:BiscuitsFingerSavoy biscuitsPastry
For 20 biscuits, you will need:

Change these quantities to make: 10 biscuits 20 biscuits 40 biscuits 60 biscuits
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
25 min.10 min.15 min.50 min.
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Step by step recipe


Stage 1 - 2 min.
Finger biscuits : Photo of step #1
Preheat oven to 180°C or 356°F.

In a bowl, mix together, 60 g flour and 60 g potato starch with a whisk.

Stage 2 - 5 min.
Finger biscuits : Photo of step #2
Beat 180 g egg white in then add 120 g caster sugar little by little to obtain a firm meringue.

Stage 3 - 5 min.
Finger biscuits : Photo of step #3
Pour 100 g egg yolk over the meringue, then gently fold in with a soft spatula.

Stage 4 - 2 min.
Finger biscuits : Photo of step #4
Sieve the flour-starch mixture on top.

Stage 5 - 5 min.
Finger biscuits : Photo of step #5
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.

Stage 6 - 5 min.
Finger biscuits : Photo of step #6
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.
Finger biscuits : Photo of step #7
Once the whole baking sheet is set, sprinkle it with icing sugar.

Stage 8 - 15 min.
Finger biscuits : Photo of step #8
Place in the oven without delay and cook for 10-15 minutes, checking for colouring.

Stage 9 - 10 min.
Finger biscuits : Photo of step #9
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.
Keeping
Several days in a closed metal box.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,265 Kcal or 5,296 Kj31 gr213 gr32 gr
63 %12 %20 %5 %
Per 100 g
Energetic valueProteins CarbohydratesFats
243 Kcal or 1,017 Kj6 gr41 gr6 gr
12 %2 %4 %1 %
Per biscuits
Energetic valueProteins CarbohydratesFats
63 Kcal or 264 Kj2 gr11 gr2 gr
3 %1 %1 %<1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 20 biscuits : 1.33 €
  • Per biscuits : 0.07 €

Change currency:

Note : These prices are only approximate.

Some recipes that use this recipe

Strawberry Charlotte
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.
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Pistachio tiramisu
Pistachio tiramisu

In this slightly unusual tiramisu, the classic Amaretto is partially replaced by whisky, which goes better with the pistachio flavour.
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Tiramisu
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.
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Individual charlottes with morello cherries
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.
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Pear charlotte
Pear charlotte

A charlotte filled with pear mousse (made with whipped cream and pear coulis).
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See all recipes that use it
Source
From Christophe Michalak.
This recipe uses (among others)
Egg whiteEgg white: You can get more informations, or check-out other recipes which use it, for example: Stuffed prunes, Amaretti, Amiens macaroons, Chocolate mousse, Two-coloured chocolate-orange tart, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Foie gras cured in salt, Macaronade mixture, Passion fruit jellies, Mini palmiers, Apricot jam with vanilla, ... All
Egg yolkEgg yolk: You can get more informations, or check-out other recipes which use it, for example: Crusty cockle tart, Thin endive tart, You should not leave egg yolks in contact with sugar, Chocolate eclairs, Sicilian Epiphany Pie, ... All
Potato starchPotato starch: You can check-out other recipes which use it, like for example: Biscuit de Savoie sponge cake, ... All
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