Enough for two 10 inch / 22 centimeter entremets

Yield

Tools:Mixing bowl, balloon whisk, rubber spatula, piping bag, plain tip,

parchment paper or silicone mat

Pans:Baking sheet

Equipment

Making ladyfinger sponge (biscuit cuillère)

Mounting egg whites (monter les blancs)Making a meringueUsing a piping bag

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Learning OutcomesFY

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

© Le Cordon Bleu International

57131_ch05_sampler.indd 358 10/6/11 11:57 AM

Quantity Ingredient

U.S. Metric

8 pcs 8 pcs Egg yolks

5 ½ oz 160 g Sugar

7 oz 200 g Flour, sifted (tamiser)

8 pcs 8 pcs Egg whites

2 ½ oz 80 g Sugar

As needed As needed Powdered sugar, for dusting

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 mixture to lighten the texture (délayer), then fold in the remainder. Before the whites are completely combined, fold in the sifted flour until just incorporated.

6. Fill a piping bag fitted with a large plain tip with the mixture. Pipe the biscuit onto the prepared baking sheet, into the appropriate shapes for the recipe and dust generously with powdered sugar. Alternatively, spread out evenly on the lined baking 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.

BiSCUiT CUiLLèRELadyfinger Sponge

NoteYou 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 Charlotte (Charlote aux Poires), Chocolate Mousse Cake (Entremets Chocolat) and Black Currant Mousse Cake (Miroir Cassis).

Method

359© Le Cordon Bleu International

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