The most versatile biscuit in French patisserie (easy French lady finger recipe)
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- Опубликовано: 7 июл 2021
- Before we can learn how to make an authentic grand marnier soufflé we need to master the famous biscuits à la cuillère (French lady fingers recipe) . Simple to make and amazingly versatile.
Get the recipe: bit.ly/34RaE7T
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🧅🥕INGREDIENTS🥕🧅
4 eggs (yolks and white separated)
120 grams 4.2 oz white sugar
100 grams 3.5 oz all purpose flour
50 grams icing sugar ( powdered sugar)
The recipe yields 10 to 15 biscuit depending on size.
Cooking time and temp: 180 c /356 F for 5 minutes then reduce the heat
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Хобби
Always fun to watch the French Cooking Academy, I love the subtle humour that is sprinkled over these videos.
Everything you do is amazing . You have taught me so much. Between you and Jaque pépin . You are amazing French cuisine teachers. I hope you have a long wonderful life.
thanks a lot
I love your channel. You do such a good job explaining everything. Thanks.
😀👨🏻🍳👍
Love the tips and simple explanation! The voice shine through this is something you enjoy doing. Thanks!🤗💌
I love these tiny cakes with a drizzle of dark chocolate. They’re lovely and light. Can’t wait to watch the soufflé episode! Will you be filming a video on how to make Charlottes?
Our Canary Loved these biscuits! 🤗 Thank you for reviving this delicacy!
😂🥰
I love your excitement about your new kitchen! It is beautiful. I hope I’m as excited about my next one.
They look wonderful. My grandmother always had some of these and I loved them.
these are really good and so versatile
Gotta try these soon! 💖
Perfect tuition, perfect result. I can't stop eating them. Thanks
Like short and simple French recipe. You make it easy! Thank you.
Yay! now I can make Tiramisu fingers! Cant wait ti try this out! Merci beaucoup!!!
Definately going to try this
I adore your channel ,ty !♥️
Made these a few days ago. So light and so pillowy. Can't wait to make it again. Next I really want to try your instruction for gratin dauphinois. Love your channel.
Awesome tutorials I have learnt a lot. I will be doing the biscuits soon.
I loved it. Thank You
We always ate this at night whenever we had a nightmare.
Loved the new technique, super smart 👏🏼❤️can’t wait to try! Merci bien
I watched like 5 videos on how to make lady fingers and i decided to try this one, so glad i did!! 😍 Tastes exactly like you want it to and the texture is unbelievable 😍 lightly crispy on the outside and light and soft on the inside. Of course, if you want it crunchier, you can bake it a little longer on a lower heat
Great! I hope you do more simple pastries. I like the simple treats the best!
Merci beaucoup. I really appreciate your adding the subtitles.
Very informative. Thank you chef !
Just made these. This is my 3rd recipe in 3 days and I was worried about the flour being more then the sugar but they turned out so awesome! I was doing cartwheels in the kitchen. Can't wait to use them in my tiramisu!
yes there great to use for all kind of dessert and quite addictive to eat
Ah! Merci beaucoup Stephan. I've been waiting for you to share this recipe with us.🙏🙏👌🇿🇦
My pleasure!!
They look amazing!! Definitely going to try this recipe. Is it ok to add vanilla essence in it?
Will make this tomorrow. Can't wait! Thank you x
👨🏻🍳🙂👍
I love your new technique. I'm defenitely gonna try it.
I Love It. Perfect Tuition. you explained everything clearly. Great Job.
I love this Chanel. Thanks from 🇰🇿
Yes!!! I can make my favorite dessert now. Tiramisu!
yes indeed and you see it is surprisingly easy and fast to make
My all time fave! 🥰
Oh wow ‼️
Those cookies are perfection to look at and along with the taste. I definitely will bake them and let you know how they turned out. Thank you always for sharing your recipes. 😊 🍪
I hav always make this recipe by whisking the egg separately. This method definately saving my time. 😂🎉Thnks for sharing
Those sure look good. Cheers!
I first thought was I would get bored however, I was most impressed with this recipe and it is so easy to make! Thank you my dear one.
Thank you chef 😊
Thank you so very much for your great recipes! Love your videos and your sense of humour! If I do not have a fan forced oven, at what temperature should I bake the French Lady Fingers?
another great video!
This video makes me smile. And your laugh. I can tell you enjoyed making these.
Thanks for sharing this 😊
Great channel - thanks for all awsm recipes (and techniques)
Just what i needed. Thx from Denmark 🙏🏻😁
great 👍👨🏻🍳
When making these for tiramisu would one still add the powdered sugar? For the recipes I've seen they don't look like they have any on them before being dipped in the coffee
Another great episode. Thanks! 🇨🇦
thanks
I'm gonna make your recipe today. I'll add some vanilla though. Thank you for your tips!
Thank you so much Sir,. I love it ❤️😻👍😻😁😁🌹❤️❤️
Thanks for sharing your recipe
Was very good l love lady fingers
Thanks 👍😍🌻
Oui Chef!!!
Ohhhhh yeah!
Thank you so much for the easy recipe! Trader Joe's used to have them around the holidays but they didn't have any last year. No need to buy the yearly boxes anymore.
indeed now you can make loads of those 🙂🙂
Wow amazing
Keep it in the container up to two weeks? Gone in two minutes, well, maybe ten…😆😆
This is a very good amount for the first timers to try! But can this recipe be doubled?
You’re an excellent instructor for the French home cooking, so glad I found your channel! Merci!❤️
This biscuit is beautiful!!
I wish you will have a video on Aligot, please!!!
Love your videos and your recipes. Can I double this recipe? And can the lady fingers be frozen?
I have found adding some meringue mix to the beaten gee yolks realy helps to incorporate it quicker
Stephane, what size of nozzle did you use on the piping bag?
MY favorite
Great channel. One of my favorites. Please remember the sub-titles (English, preferably). Need them even with hearing aids. Thanks.
Thank you! Turned out perfectly and then I used it to make Ptisky Moloko... bird's milk dessert.
Everything tastes better with that French accent
Excellent 🙏🙏🙏🕊️💓🌷💕
very good result, and convection ovens are the only way to fly, except for souffle etc.
Thanks for the recipe ❤ wondering if it smells like egg not using any vanilla in the recipe
Have a great weekend 😁
👌FABULOUS 🤩🇿🇦👍
Hi in the description it says bake for 5 mins however I heard you saying 15 mins. May I ask how many minutes do we really need to bake it? Thank youuuu❤
I'd brag about a new oven. I hope to make these for my family
very easy to make and versatile 🙂
Great to learn French cooking. Great Channel. Would your consider baking baguettes?
it has been a question going around for some time. I got a new oven now I now need to find a really easy recipe that works for everyone 🙂
Looks great. No vanilla?
Are these the same as Savoiardi biscuits???
such a beautiful recipe! how many biscuits does it make though! need to use this for tiramisu and was wondering if i should double the recipe haha
He says below, 10 to 15..
Would there be any small advantage to folding the yolks with the spatula?
🇫🇷🙌🏻
would be so cool to fill these with frangipane before baking!
Would you think this would work with almond flour. I’m gluten free
Please tell me about the ingredients scale. Is it 100 grams flours or 3.5 oz flour? Or 100 grams is the convert from oz to grams? Thanks
Hi, thanks for the video. Does this recipe only make 8 fingers?
no you can make 10 to 15 fingers depending on size
@@FrenchCookingAcademy thanks
"Very few ingredients and very simple. Here I add my secret sourdough mixture..."
Do you cook this with a convection oven or a standard oven?
both works fine
@@FrenchCookingAcademy Made this today, good recipe. Thinking about making the souffle tomorrow.
Hi Chef.. shouldn't it have crisp texture instead of soft one, especially for Tiramisu? If it has soft texture, when we dip it in the coffee, it will become too soggy. On the other hand, if it is crisp, then it will be able to maintain its structure better. What do you think?
Pardon my ignorance/heresy, but is it reasonable to think that instead of piping into 'fingers' I could bake a slab to use in my tiramisu?
I always wondered why is it called biscuit à la cuillère, you know why that is?
Apparently, originally a spoon was used to put the mixture on the baking sheet, later the shape changed from round to long when a piping bag was used.
Because back in the days the biscuit were spooned by hand
Nevermind my previous question, if I had watched to the end of video you answered it.
And a Glass of Sauterne.
Patisserie school 🏫 3 years 😌
Why you didnt add vanilla?
I think the génoise is the easiest way to make a biscuit. Just whip whole eggs with sugar, put in flour and you're good.
OMG! My mum loves these, she will be so happy I've learned how to make these!
it is very easy to make and taste great
Yummy! but, no vanilla?
you can add some but is optional
If you make eggs room temperature how long do you let them sit for that’s the trouble I have
Not very long at all. Maybe 5 minutes in a warm bowl of water.
Could we please, please have the subtitles back on.
I did not even know it was off I think google change the way they display. I have re enabled it now hopefully 🙂
Im going to try this. Any substitute for piping bag?
Would u mind a receipe or demonstration for churros pls.
English subtitles please..
I prefer to eat..so tempting
you can just a large spoon if you like this was the old ways of doing it 🙂
You can use a zip lock bag. Just cut a corner off--not too much, though. It's a little harder to hold than a piping bag because the plastic bag is wider. You can also make a cone out of parchment paper. There are videos on You Tube that show you how to make them.
@@christinekaye6393
Thank you very much. Tht was a good idea..
@@sylvialin6453 Glad to help.
This may be a n odd question but is the sponge biscuits done in any other shape for different desserts?
Go nuts! Why not? I loved you idea the sec I read it!😃👍🏻
Sponge biscuits
🦋🧩🌈🎼🛸🪷🙏🤩💎
omg, i want to give it a thumbs up, but the 888 number looks too nice, lol. i don't want to ruin it
I enjoy your videos and recipes so much.
But, one physical science correction: the sugar does NOT melt into the egg whites; it dissolves in the egg whites.
No measurements?
Made them! Came out beautiful but tasted a bit eggy. How can I prevent that?
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