Le Cordon Bleu Ladyfinger Recipe

 








Le Cordon Bleu Ladyfinger Recipe
Lady Fingers Recipe Ingredients:

• Eggs, 3 separated
• Granulated Sugar, 6 tbs
• Cake Flour, sifted, 3/4 c
• Confectioner's Sugar, 6 tbs

Lady Fingers Recipe Instructions:

1. First of all Preheat the oven to 350 degrees, then brush 2 baking sheets with softened butter and line with parchment paper.
2. And then Beat the egg whites with a whisk or electric mixer until stiff peaks form.
3. Gradually beat in the ganulated sugar and continue beating until stiff peaks form again; the meringue will be glossy and smooth..
4. Next is to Lightly beat the egg yolks with a fork, and fold into the meringue with a wooden spoon.
5. Sift the flour over the mixture and fold in gently.
6. Pipe the ladyfingers: Fit the pastry bag with the large plain tip and fill with the ladyfinger batter.
7. Pipe strips of batter 5 in. long and 3/4 in. wide diagonally onto the baking sheets, leaving 1 to 2 in. between each strip.
8. Sprinkle half the confectioner's sugar over the ladyfingers; wait 5 minutes and sprinkle with the remaining sugar.
9. Holding the parchment paper in place with your thumb, lift one side of the baking sheet and gently tap it on the work surface to remove excess confectioner's sugar.
10. Bake without opening the oven door for 10 min.
11. Then, rotate the baking sheet so the ladyfingers color evenly.
12. Cook until lightly golden, about 5 more minutes.
13. Remove the ladyfingers from the baking sheet with a metal spatula while still hot, and let cool on a rack...enjoy it !
maylien-swenertons-ladyfinger-recipe

Trifle Lady Fingers Recipe

Trifle Lady Fingers Recipe

Lady Fingers Recipe Ingredients :
* Lady fingers, stale Génoise or sponge cake
* 1 cupOloroso sherry
* 8 egg yolks
* 1 1/2 cups rich milk
* 1/2 cup sugar
* Whipped cream, candied cherries, angelica peel, chopped pistachio nuts

Lady Fingers Recipe Instructions :

Line a decorative serving dish with the lady fingers or cake and pour over them the sherry. The cake should be moistened but not soaked. Add more sherry if necessary. Chill in the refrigerator.

Make a pastry cream by blending the egg yolks, milk, and sugar and cooking in the top of a double boiler over hot (not boiling) water, stirring constantly. As the mixture begins to thicken and slightly coats the spoon, pour into a bowl to cool. Do not overcook or it will curdle. Pour the cooled pastry cream over the cake and refrigerate until firm. To serve, cover top with a layer of whipped cream and decorate with cherries, peel, and nuts. Serve well chilled...enjoy the lady finger !

If you prefer a less rich pastry cream, blend 3 egg yolks with 1/2 cup sugar, a pinch of salt, 2 tablespoons flour, and 2 teaspoons corn starch. Put in the top of a double boiler over hot water and add 1 cup light cream. Stir and cook until the pastry cream is thickened...enjoy the lady fingers !
soft-lady-fingers recipe