TOP-4 recipes with photos of making Lady's fingers at home. Secrets and tips of chefs. Video recipes.
Ladies fingers biscuit cookies have gained particular popularity lately. It has several popular names like Savoyardi, Biscuit, Naples, Savoy. Surely many have tried them in a cafe or restaurant. But today we propose to learn how to cook it yourself at home. And the advice of experienced chefs will help you prepare capricious choux pastry without any problems.
Culinary tips and secrets
- Biscuits made from light biscuit dough absorb liquid well and soften, while retaining their shape. Therefore, ladies' fingers are often used as a separate dessert, and for making cakes, trifle, Russian charlotte.
- When preparing choux pastry, immediately add all the flour to the hot mixture of water and oil and stir quickly to make it dense, thick and without lumps.
- Cook the thickened dough for 2 minutes over medium heat, stirring continuously to prevent it from burning.
- Eggs cannot be added to hot dough. It must be cooled a little beforehand, otherwise the protein will curl up.
- Also, you cannot add cold eggs to the dough. Therefore, first remove them from the refrigerator for half an hour so that they have time to heat up.
- Put the finished dough on a baking sheet using a teaspoon, dipping it in water, or a pastry bag. Place the second batch only on a cold baking sheet.
- Do not make the cookies too large, otherwise they will not bake.
- Place the products in a well-heated oven up to 200 ° C. After they rise and become golden, reduce the temperature to 150 ° C and bake until tender.
- The baking time depends on the size of the pieces. Medium biscuits are baked for 15 minutes at high temperature and 15 minutes at low temperature.
- Custard biscuits can become damp and soften. So cover it with a paper towel.
Cake Ladies' fingers from cookies with sour cream
Ladies fingers cake is very delicate, airy, graceful, with a rich creamy taste and moderately sweet. It, of course, takes time, but it is very simple to prepare.
- Caloric content per 100 g - 515 kcal.
- Servings Per Container - 1 cake for 8 servings
- Cooking time - 1 hour 15 minutes
Ingredients:
- Butter - 100 g
- Sour cream 30% fat - 500 g
- Flour - 150 g
- Chocolate - 50 g
- Powdered sugar - 100 g
- Water - 200 ml
- Eggs - 4 pcs.
- Salt - a pinch
Making a cake Ladies fingers from cookies with sour cream:
- Pour water into a saucepan, boil and add butter.
- When it is completely dissolved, add flour and knead to a smooth, lump-free dough until it falls off the sides of the pan.
- Cool the dough a little, and add the eggs, adding one at a time. Mix it with a mixer. The finished dough should be smooth, smooth, shiny and slightly stretchy.
- Place the dough in 1, 5x7 cm strips on a baking sheet through a culinary bag.
- Bake the cookies in the oven at 200 ° C for 20 minutes, then lower the temperature to 175 ° C and bake for 15 minutes.
- For cream, put sour cream, icing sugar in a bowl and beat with a mixer.
- Put a layer of cookies in a mold with removable sides and generously brush it with sour cream.
- Put another layer of cookies on top, brush it with cream and set the weight.
- Refrigerate the cake for 4-5 hours.
- Turn the finished cake onto a platter and remove the sides. Brush the top and sides with cream and decorate the cake with melted chocolate.
Ladies' fingers with cherries
A very tasty and common pastry made from choux pastry with berries and delicate butter cream - Lady's fingers cake with cherries. Serve a light cake with tea or coffee.
Ingredients:
- Water - 300 ml
- Butter - 100 g
- Flour - 170 g
- Eggs - 6-7 pcs.
- Salt - 0.5 tsp
- Sour cream with a fat content of 30% - 1, 2 kg
- Cream, 30% fat - 150 g
- Sugar - 530 g
- Vanilla sugar - 1 tablespoon
- Cherries - 600 g
Making a cake Ladies fingers with cherries:
- For choux pastry, put butter in a saucepan, pour in water, add salt and put on fire. Boil, add flour and knead the custard dough vigorously so that it lags behind the sides of the pan.
- Use a mixer to stir the dough at low speed for 5 minutes to cool slightly, and while stirring, add eggs one at a time.
- The finished dough will turn out to be smooth, shiny, viscous, of medium density.
- Transfer it to a pastry bag with a 1 cm nozzle and place it in the form of sticks on a greased baking sheet.
- Bake the pieces in a preheated oven at 200 ° C for 20 minutes. Then cool them down.
- For the cream, combine sour cream, vanilla sugar, sugar and stir with a mixer until you get a fluffy cream.
- Put 5 tablespoons in a split form. cream and immerse the cookies in it, pressing firmly against each other.
- Place the pitted cherries on the first layer. Place the second layer of cookies tightly on top of the berries, sprinkle with cherries and fill the mold with cream.
- Cover the cake with a flat bent lid and place the Lady's Finger cake in the refrigerator for 5 hours. Then carefully remove the lid from the cake and flip it over onto a flat dish.
- To decorate the cake, whisk the cream and sugar at high speed until a fluffy cream is obtained and brush the surface and sides of the cake.
Ladies' fingers with curd cream
Ladies fingers cake melting in your mouth has an unusually delicate taste, because consists of small airy eclairs and light curd cream.
Ingredients:
- Water - 125 ml
- Milk - 125 ml per dough, 250 ml per cream
- Salt - 3/4 tsp
- Sugar - 1 tablespoon into dough, 400 ml into cream
- Butter - 100 g
- Flour - 150 g
- Eggs - 7 pcs.
- Cottage cheese - 400 g
- Vanilla sugar - 25 g
Making a cake Ladies' fingers with curd cream:
- In a saucepan, bring milk, water, salt, sugar and butter to a boil.
- Pour flour into the melted ingredients, stir so that the dough sticks off the walls, and remove the pan from the heat.
- Add eggs to the slightly cooled dough, one at a time, stirring with a mixer, so that its consistency is flowing down.
- Place the dough in a pastry bag with a 2 cm attachment and pour it on a stick-lined baking sheet.
- Bake the products in a preheated oven up to 200 ° C for 20 minutes.
- For the cream, combine cottage cheese, vanilla sugar, milk, sugar and beat everything with a mixer until smooth so that all the curd grains break.
- Put 2 cm of cream in a detachable form and place the sticks on top, pressing them together.
- Make several layers, alternately greasing the cakes with cream.
- Cover the cake with the remaining cream on top, cover and place under slight pressure for 3 hours.
- After this time, free the cake from the mold, liberally coat the top and sides of the cake with cream or whipped cream.
Ladies' fingers with mascarpone
An exotic, but no less delicious version of the dessert Ladies fingers with cream from soft creamy Mascarpone cheese is a real masterpiece of culinary art.
Ingredients:
- Water - 125 ml
- Milk - 125 ml per dough, 1 tbsp. in cream
- Salt - 0.5 tsp
- Sugar - 1 tablespoon in dough, 400 g in cream
- Butter - 100 g
- Flour - 150 g
- Eggs - 6 pcs.
- Mascarpopé cheese - 750 g
- Cottage cheese - 400 g
- Vanilla sugar - 2 packs
Making a cake Ladies fingers with mascarpone:
- Mix milk, salt, sugar, water and put on fire.
- When the mixture boils, add the butter and dissolve it completely.
- Without removing food from the heat, add flour and stirring constantly, knead a thick and viscous dough.
- Remove the pan from heat, cool slightly to 60 degrees and add eggs one at a time, stirring in each carefully. The dough should turn into a homogeneous, shiny, thin mass, without lumps.
- Line a baking sheet with parchment, and using a pastry bag, place the dough in the form of fingers on it, 3-4 cm each.
- Preheat the oven to 200 ° C and bake the products for 10 minutes. Then reduce the temperature to 160 ° C and bake the cookies for 10 minutes until light golden brown
- Rub the cottage cheese through a sieve, mix with Mascarpone, sugar, milk, vanilla and beat with a mixer.
- Collect the cake. Cover the form with cling film and place 2 cm of cream on the bottom.
- Lay a layer of fingers on top and pour the cream over them again.
- Then put the second layer of fingers, cream, cover the cake with a lid, put oppression and refrigerate for 3 hours.
- Remove the finished cake Ladies fingers with mascarpone from the mold, free from cling film and decorate the sides and top with the rest of the cream.
