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Mention the word 'biscuit' and you'll get different meanings of the word depending on who you ask. For the purposes of the recipe below, we're talking about the biscuit sponge cakes. I've described 11 of the most popular biscuits in this article on PastrySampler.com Biscuit (Sponge) - Thin Cakes Great for Layered Desserts and Mousse Cakes, and also added the proper French pronunciation for the term.
A biscuit here is a thin sponge cake that contains no chemical leavening, and depending on the recipe and desired outcome can be thick, thin, dense or airy. If you've seen a mousse cake in a French bakery, you've most likely seen it wrapped up in a Biscuit Joconde or similar biscuit. Biscuits are an important part of pastry production.
Biscuits à la cuillère, or lady fingers, are perfect for layered desserts, soaking up whatever flavored syrups you have to highlight and enhance the finished dessert. For a soft crust and traditional look, sprinkle generously with powdered sugar right before baking. Experiment with the recipe below.
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Happy baking,
Renee Shelton
PastrySampler.com |
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Biscuits à la Cuillère (Lady Fingers)
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Production Recipe |
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1 1/2 cups all-purpose flour, sifted
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8 large eggs, separated
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7/8 cup granulated sugar
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Powdered sugar, as needed for dusting
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PROCEDURE
Preheat oven to 375 degrees F. Line a half sheet pan with parchment paper. Place powdered sugar in a sifter for quick sifting once the lady fingers have been piped.
In a stand up mixer, whip the egg whites and the sugar until stiff, glossy peaks form. While the whites are beating, break up the yolks in a mixing bowl using a whisk until smooth. Fold the beaten yolks into the meringue. Then fold the flour gently into the meringue/yolk mixture. Be gentle and do not overmix for best volume.
Using a plain round pastry tip and a reusable pastry bag, pipe the lady fingers into strips about 3 to 4 inches long. Immediately after piping, dust generously with powdered sugar.
Bake for about 10 minutes, until the sponge springs back when touched and is lightly browned.
Let cool completely before using in recipes.
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