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You are here: Home / Introduction to Pastry / {Ladyfingers} – Piscoturi de sampanie

04/12/2012

{Ladyfingers} – Piscoturi de sampanie

ladyfingers

Scroll down for English!

Ingrediente:

  • 3 oua
  • 120g zahar
  • 130g faina
  • vanilie
  • zahar pudra pentru pudrat


Cantitatile astea va ajung pentru doua tavi mari de aragaz, insa depinde cat de mari ii faceti.


Prima si prima data, pornim cuptorul si-l setam la 180C.
Impartim zaharul in doua parti egale (deci 60 si 60g). O parte o puneti pe o foaie de copt in strat mai gros, iar cealalata jumatate o vom folosi imediat.
Batem albusurile spuma tare cu mixerul, apoi adaugam treptat 60g zahar si continuam sa mixam pana obtinem o bezea tare. Zaharul de pe foaia de copt il bagam in cuptorul fierbinte pentru cateva minute (stati cu ochii pe el, nu trebuie sa se arda sau sa inceapa sa se topeasca, vrem doar sa-l incalzim!!!).

Cand zaharul s-a infierbantat, il rasturnam peste bezea si continuam sa mixam pana nu mai simtim granule de zahar in compozitie. Adaugand zaharul fierbinte in bezea, aceasta devine mai stabila. Adaugam apoi putina esenta de vanilie si incorporam galbenusurile, iar la final faina cernuta. Aluatul va fi destul de vartos, insa asa trebuie sa fie.
Punem aluatul intr-un pos sau o punga normala mica (eu asa am facut si merge de minune) si formam piscoturile in tava tapetata cu hartie de copt. Aveti grija sa aplicati presiune uniforma pe pos/punga (nu ca mine ) astfel incat piscoturile sa va iasa egale, frumoase, uniforme. La final, pudram din belsug cu zahar pudra si dam la cuptor la 180-190C pana devin usor aurii si crocante si formeaza o crusta deasupra. N-as sti sa va spun exact cat au stat in cuptor caci am facut si alte treburi intre timp, insa nu le dauneaza cu nimic daca ii mai verificati din cand in cand deschizand usa la cuptor (insa nu in primele minute cand incep sa creasca).
Reteta prevede ca fiecare piscot sa fie format pe o fasie de hartie separat, astfel incat atunci cand ii pudrezi pe toti sa poti sa iei fiecare fasie, sa o scuturi si sa-i asezi in tava de copt, in caz contrar risti ca zaharul pudra sa ti se arda la copt. Totusi, eu i-am lasat asa in tava cu tot cu zahar si nu s-a ars absolut nimic.
Sunt uscati, crocanti si absolut deliciosi, mult mai buni decat cei cumparati. Am incercat sa-i si inmoi in lichid si s-au comportat superb. Ma gandesc ca merg de minune facuti ceva mai mici, poate chiar rotunzi si lipiti cate doi cu ceva crema, ca la fursecuri, insa si asa simpli sunt tare buni. 

ladyfingers
Sugar in the oven
ladyfingers
Folding in the flour
ladyfingers
Is it snowing?! Thanks God no..it’s just sugar šŸ˜›
ladyfingers
Nice and golden! Ready!!


ENGLISH!

It’s a very easy recipe, just follow a few steps and you end up with some amazing homemade ladyfingers.


First of all turn on your oven and set it to 180C.


  • 3 eggs
  • 120g sugar
  • 130g flour
  • vanilla
  • confectioners sugar for dusting


Divide the sugar into two parts (60+60). Spread one half/part of the sugar on a baking paper sheet and stick it in the hot oven. Keep an eye on it, we don’t wanna burn the sugar, just heat it up.

Separate the egg yolks from the whites. 
Whip the egg whites until soft peak stage, then slowly add the remaining 60g of sugar and beat until shiny and stiff. Remove the hot sugar from the oven and incorporate it in the meringue as well. The hot sugar helps the meringue be more stable. Whip the meringue until completely cold, stiff and shiny.
Add a bit of vanilla, the egg yolks and the flour, stirring gently with a wooden spoon or spatula. The batter will be pretty thick, that’s how it should be.
Pour the batter in a piping bag or just a normal ziplock bag for instance. Pipe each ladyfinger on a tray lined with parchment paper. Try to use steady pressure on the bag so the ladyfingers have an even shape. Dust all of them with confectioners sugar and bake at 180C until nice and golden. 
They are fluffy, a little bit crunchy and pretty addictive if you ask me šŸ˜€

ladyfingers

 

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Filed Under: Beginners Recipes, Introduction to Pastry Tagged With: Basic recipes, Cofetar, Cofetarie, Deserturi, Desserts, Introduction to pastry, Pastry chef, Retete de baza

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Comments

  1. Paula Gafitescu says

    05/12/2012 at 12:14

    Grozav!! reteta asta clar este de facut acasa, mai ales ca nici eu nu sunt adepta celor cumparate. Felicitari!

    Reply
    • Olguta says

      08/12/2012 at 12:14

      Multumesc!! Ies la fel de buni ori chiar mai buni ca cei cumparati šŸ™‚

      Reply
  2. Alina Vicu says

    08/12/2012 at 12:14

    E musai sa incerc reteta asta! Arata foarte bine!

    Reply
    • Olguta says

      08/12/2012 at 12:14

      Multumesc!

      Reply
  3. Mimmi says

    11/01/2013 at 12:14

    no’ reteta asta trebuie neaparat salvata si pusa in practica dupa ce termin cu dieta…
    Foarte faine retete gasim la tine pe blog!
    Pupici

    Reply

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