Thank you! I literally just took my first ever Lady Fingers out of the oven and they are delicious. I didn't have a piping bag so I used a freezer bag with the corner cut off so the shapes are a little wonky, but the flavour and texture are fabulous! Merci. :)
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.
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
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.
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?
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.
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
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!❤️
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!
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. 😊 🍪
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.
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?
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❤
Mmmm I did hear your excitement of a new oven…..my 70s chef oven doesn’t work anymore…..😢……🤔 I feel the oven gods will bless me to make your delicious lady fingers and meringue
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?
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 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.
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.
The one from the shop are better I make them I like the one from the shop they are more fill inside more firm , those we make are empty light As if no eat nothing just the sugar on top and nothing inside This what I noted I made it twice test too much the eggs
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Always fun to watch the French Cooking Academy, I love the subtle humour that is sprinkled over these videos.
Thank you! I literally just took my first ever Lady Fingers out of the oven and they are delicious. I didn't have a piping bag so I used a freezer bag with the corner cut off so the shapes are a little wonky, but the flavour and texture are fabulous! Merci. :)
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.
😀👨🏻🍳👍
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
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
Love the tips and simple explanation! The voice shine through this is something you enjoy doing. Thanks!🤗💌
Perfect tuition, perfect result. I can't stop eating them. Thanks
Our Canary Loved these biscuits! 🤗 Thank you for reviving this delicacy!
😂🥰
They look amazing!! Definitely going to try this recipe. Is it ok to add vanilla essence in it?
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?
Yay! now I can make Tiramisu fingers! Cant wait ti try this out! Merci beaucoup!!!
Definately going to try this
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.
Like short and simple French recipe. You make it easy! Thank you.
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.
Yes!!! I can make my favorite dessert now. Tiramisu!
yes indeed and you see it is surprisingly easy and fast to make
Loved the new technique, super smart 👏🏼❤️can’t wait to try! Merci bien
I adore your channel ,ty !♥️
This video makes me smile. And your laugh. I can tell you enjoyed making these.
Great! I hope you do more simple pastries. I like the simple treats the best!
I Love It. Perfect Tuition. you explained everything clearly. Great Job.
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
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!❤️
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
We always ate this at night whenever we had a nightmare.
Just what i needed. Thx from Denmark 🙏🏻😁
great 👍👨🏻🍳
I love your new technique. I'm defenitely gonna try it.
I love this Chanel. Thanks from 🇰🇿
I have found adding some meringue mix to the beaten gee yolks realy helps to incorporate it quicker
I'm gonna make your recipe today. I'll add some vanilla though. Thank you for your tips!
Merci beaucoup. I really appreciate your adding the subtitles.
I loved it. Thank You
Are these the same as Savoiardi biscuits???
Ah! Merci beaucoup Stephan. I've been waiting for you to share this recipe with us.🙏🙏👌🇿🇦
My pleasure!!
Stephane, what size of nozzle did you use on the piping bag?
Great channel - thanks for all awsm recipes (and techniques)
Very informative. Thank you chef !
Awesome tutorials I have learnt a lot. I will be doing the biscuits soon.
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. 😊 🍪
Gotta try these soon! 💖
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 🙂🙂
Great channel. One of my favorites. Please remember the sub-titles (English, preferably). Need them even with hearing aids. Thanks.
Thanks for sharing this 😊
My all time fave! 🥰
Another great episode. Thanks! 🇨🇦
thanks
Will make this tomorrow. Can't wait! Thank you x
👨🏻🍳🙂👍
Thanks for sharing your recipe
Was very good l love lady fingers
Thanks 👍😍🌻
Thank you! Turned out perfectly and then I used it to make Ptisky Moloko... bird's milk dessert.
Those sure look good. Cheers!
Thanks for the recipe ❤ wondering if it smells like egg not using any vanilla in the recipe
Thank you chef 😊
another great video!
I hav always make this recipe by whisking the egg separately. This method definately saving my time. 😂🎉Thnks for sharing
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?
This biscuit is beautiful!!
I wish you will have a video on Aligot, please!!!
Wow amazing
very good result, and convection ovens are the only way to fly, except for souffle etc.
Love your videos and your recipes. Can I double this recipe? And can the lady fingers be frozen?
Oui Chef!!!
Thank you so much Sir,. I love it ❤️😻👍😻😁😁🌹❤️❤️
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❤
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..
Looks great. No vanilla?
I'd brag about a new oven. I hope to make these for my family
very easy to make and versatile 🙂
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
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 🙂
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
Ohhhhh yeah!
would be so cool to fill these with frangipane before baking!
Everything tastes better with that French accent
Have a great weekend 😁
Why you didnt add vanilla?
Would there be any small advantage to folding the yolks with the spatula?
MY favorite
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
Would you think this would work with almond flour. I’m gluten free
Mmmm I did hear your excitement of a new oven…..my 70s chef oven doesn’t work anymore…..😢……🤔 I feel the oven gods will bless me to make your delicious lady fingers and meringue
Excellent 🙏🙏🙏🕊️💓🌷💕
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?
👌FABULOUS 🤩🇿🇦👍
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?
It is recommended to refrigerate the baked biscuits to dry them up (or leave them out of the fridge of you live in a dry climate)
Yummy! but, no vanilla?
you can add some but is optional
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
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.
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.
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!😃👍🏻
"Very few ingredients and very simple. Here I add my secret sourdough mixture..."
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.
And a Glass of Sauterne.
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.
Nevermind my previous question, if I had watched to the end of video you answered it.
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 🙂
Made them! Came out beautiful but tasted a bit eggy. How can I prevent that?
🇫🇷🙌🏻
Patisserie school 🏫 3 years 😌
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.
Sponge biscuits
No measurements?
The one from the shop are better I make them I like the one from the shop they are more fill inside more firm , those we make are empty light
As if no eat nothing just the sugar on top and nothing inside
This what I noted I made it twice test too much the eggs