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Sponge fingers

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This traditional biscuit recipe makes excellent charlottes and great tiramisu!

 

 

Makes15 biscuits:

  • 2 medium eggs,separated
  • 65g sieved icing sugar
  • 50g sieved flour
  • a piping bag 
  • 1 baking sheet 30cm×40cm

 

  • 30g icing sugar for dusting

Sponge fingers

 

 

 

 

 

 

 

 

 

 

 

 

 

  1. cliquer pour agrandir

 

  • Beat the egg yolks with 40 gr of sugar until pale and light.
  • Whisk the egg whites until stiff, adding the remaining sugar bit by .bit. 
    Take the preparation(1), and
     incorporate half white and half flour, and finally the remaining whites, and the rest of flour. 
    Carefully mix with a cutting motion to avoid the egg whites peaks falling.  The mixture should be very light and airy.

  • Cover the baking sheet with baking parchment.  Put the mix into the piping bag and pipe it onto the baking parchment forming small fingers of about 10 cms.  Carefully form another layer on top of the first layer without in a continuous movement.  (see photo). This step is very delicate.
  • Sprinkle icing sugar over the top of each finger. 
  • Bake at 160° for 15 à 20 minutes. If necessary, extend the baking at a lower temperature, 150°  for 5 to 10 minutes to dry them out.  They should not brown at all . 
  • Remove from the oven and allow to cool, then peel them off the baking parchment.  They should keep for 2 weeks in a tin.    

 

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 Note: Using this mixture, you can make a quick baba.  Simply add a pinch of bicarbonate of soda to the flour or 3g  of dried yeast.  Pour the mixture into a baba mould and bake for 10 minutes at 175°, then 10 minutes at 165°.

You can also make a mix for a Swiss roll.  Simply replace the icing sugar with caster sugar, spread the mixture onto the baking sheet and cook for 12 minutes à 165°. This can be made in advance as it stays soft if you roll it in baking parchment after cooking.  

 

 

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Baklavas

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A pastry made with dried fruit found mainly around the shores of the eastern Mediterranean.

 

 

For 30 baklavas:

 

  • 250g filo pastry(10 sheets)
  • 250g walnuts
  • 100g melted butter
  • 1  teaspoon of cinnamon
  • 30g pistachio nuts
  • 1 baking sheet 30×40cm

For the syrup:

  • 125g sugar
  • 60g water
  • 30g orange flower xater
  • 5g lemon juice

 

Baklavas

 

 

 

 

 

 

 

 

 

 

 


    • Prepare the ingredients in advance, as filo pastry starts to dry out as soon as the packet is opened.  
      Chop the walnuts roughly, without reducing them to a powder.  Add the cinnamon and pistachio nuts and mix well.  
    • Place a sheet of baking parchment on the baking sheet and butter well.  Melt the 100g butter in a small saucepan.  You will use the melted butter to brush each sheet of filo as you place it on the sheet. 
    • First of all place 3 sheets of buttered filo onto the baking sheet, raising up the edges slightly.  Sprinkle the prepared filling on top and cover with (1) a sheet of buttered filo, sprinkle the prepared filling on top of this and then repeat in a similar fashion, finishing with three sheets of buttered filo.  Before putting in the oven, cut the pastry into diamond shapes, cutting right through to the bottom sheet.  
    • Bake at 150 for 70 minutes until golden. 
    • Meanwhile prepare the syrup.  Place all the ingredients into a saucepan and bring to the boil.  Boil for 8 minutes. 
    • Pour the boiling syrup over the baklavas as soon as you take them out of the oven.  
    • Allow to cool for 24 hours. 
    • Bon appétit!

 

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The baklavas should keep for 4 days in a tin. 

Adapted from an original recipe by Dillou

 

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Galettes des Rois, Gâteaux des Rois

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