Learning Outcomes Bi

scu Making ladyfinger sponge ( cuillère)

i Mounting egg whites t

C (monter les blancs)

u Making a i

ll Using a piping bag è re

Equipment

Tools: Mixing bowl, balloon whisk, rubber spatula, piping bag, plain tip, parchment paper or silicone mat Pans: Baking sheet

Yield

Enough for two 10 inch / 22 centimeter entremets

The name for this biscuit appears to come from an earlier recipe that did not use a piping bag but rather a cuillère (spoon) to form the elongated biscuit. Recipes for “ à la cuiller” show up in French cookbooks as old as La Science du Maître d’Hôtel, published in 1750. In Pellaprat’s 1913 La Pâtisserie Pratique, the 1750

FYI... recipe remains largely unchanged, except of course for the use of the ever-practical piping bag.

358 © Le Cordon Bleu International

57131_ch05_sampler.indd 358 10/6/11 11:57 AM Biscuit Cuillère Ladyfinger Sponge

Method 1. Preheat oven to 375°F (190°C). 2. Line a heavy baking sheet with a silicone mat or parchment paper. 3. Whisk the egg yolks and sugar together until pale and creamy (blanchir). 4. In a separate bowl, whisk the egg whites to soft peaks. Gradually add the sugar and continue whisking until the sugar is dissolved and the whites are stiff and glossy (meringue). 5. Fold about one-third of the whites into the yolk Quantity Ingredient mixture to lighten the texture (délayer), then fold in the remainder. Before the whites are completely U.S. Metric combined, fold in the sifted flour until just 8 pcs 8 pcs Egg yolks incorporated. 5 ½ oz 160 g Sugar 6. Fill a piping bag fitted with a large plain tip with 7 oz 200 g Flour, sifted (tamiser) the mixture. Pipe the biscuit onto the prepared baking sheet, into the appropriate shapes for the 8 pcs 8 pcs Egg whites recipe and dust generously with powdered sugar. 2 ½ oz 80 g Sugar Alternatively, spread out evenly on the lined baking As needed As needed Powdered sugar, for dusting sheet (in this case dusting with powdered sugar is not necessary). 7. Bake until lightly golden and the biscuit feels dry and springs back when touched (8 to 10 minutes). 8. Transfer the parchment immediately to a rack to cool.

Note You now have completed ladyfinger sponge biscuit (biscuit cuillière), and it can be used in various dishes. See Classic Recipes for full recipes featuring ladyfinger sponge (biscuit cuillière) including a Pear (Charlote aux Poires), Chocolate Mousse (Entremets Chocolat) and Black Currant Mousse Cake (Miroir Cassis).

359 © Le Cordon Bleu International

57131_ch05_sampler.indd 359 10/6/11 11:57 AM