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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

Last modified on: July 30^th 2021

Keywords for this recipe:Biscuits Finger Savoy biscuits Pastry

For 20 biscuits, you will need:

0 60 g flour
1 60 g potato starch
2 180 g egg white
3 120 g caster sugar
4 100 g egg yolk
5 icing sugar
Total weight: 520 grams

Change these quantities to make: 10 biscuits 20 biscuits 40 biscuits 60 biscuits

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
25 min.	10 min.	15 min.	50 min.

At what time:

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Step by step recipe

Stage 1 - 2 min.

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.

Beat 180 g egg white in then add 120 g caster sugar little by little to obtain a firm meringue.

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.

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 18^th 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 value	Proteins	Carbohydrates	Fats
1,265 Kcal or 5,296 Kj	31 gr	213 gr	32 gr
63 %	12 %	20 %	5 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
243 Kcal or 1,017 Kj	6 gr	41 gr	6 gr
12 %	2 %	4 %	1 %

Per biscuits
Energetic value	Proteins	Carbohydrates	Fats
63 Kcal or 264 Kj	2 gr	11 gr	2 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

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

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

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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

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See all recipes that use it

Source

From Christophe Michalak.

This recipe uses (among others)

	Egg 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 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 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 starch: You can check-out other recipes which use it, like for example: Biscuit de Savoie sponge cake, ... All

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