Biscuits à la cuillère

Biscuits à la cuillère, also known as sponge biscuits, sponge fingers, Savoiardi, Boudoirs or relatively popularly under the name Ladyfingers, to Vietnamese people, is Champagne. Remembering the old New Year days, when the family brought powdered egg sugar to make Tet biscuits, the Champagne cake wrapped in cellophane, sold in shops on Hang Duong Street, is a somewhat luxurious cake (even though it’s a bit expensive). Even though it smells like flour, it’s not that tasty!).

This oval-shaped cookie is made from the same flour mixture as the basic gateau, so in recipes that use it, it is often replaced with the basic gateau core, especially when making tiramisu (who knows? The name Sponge biscuits is the sister to sponge cake (basic gateau)?However, since the basic gateau has a higher moisture content than biscuits, its hygroscopicity will be lower. cuillère, you can use basic gateau, put in the oven to dry.

Over a period of more than 900 years (from the 11th century), the recipe for Biscuits à la cuillère has not changed much since its creation.

Recipe: extracted from “Le Larousse du Chocolat” by Pierre Hermé, edited part is noted next.

Biscuits à la cuillère


– 55g all-purpose flour

– 6 yolks

– 85g sugar

– 3 egg whites

– About 1 pinch cream of tartar (not included in the original recipe)

– 1 pinch of salt (not included in the original recipe)

– 30-40g of granulated sugar (not included in the original recipe)


Turn the oven to 220 degrees (This temperature is a bit high, can only be used up to 180 degrees C, baking time is a little longer, about 18 minutes)

(Prepare materials and tools)
Beat egg whites until stiff peaks, gradually add 35g sugar.

Gently mix the yolk mixture with the white mixture.

Sift the flour into the egg mixture, mixing gently by hand to avoid breaking air bubbles.

Pour the mixture into a piping bag, using a smooth round tip about 1cm in diameter. You can use a clean nylon bag, cut the top of the nylon bag to make a round hole about 1cm in diameter.

If using a mold, butter and sprinkle with flour evenly. If not using a mold, line the baking tray with parchment paper or SilPat. Spray the dough onto the mold or onto stencils/SilPat (about 8cm long).
Sugar, one of the common spices that is always present in the kitchen, and at the same time plays a very important role in the confectionery industry. It provides moisture, softness, and sponginess for the cake, helps the cake to be stored longer after being baked, creates a delicious brown crust for bread, creates a characteristic aroma and crispiness for lovely cookies. … and of course, add more sweetness to life. Because of these important properties, we cannot simply add/reduce/replace sugar with other seasonings arbitrarily, even though they have the same sweetness.

– When a recipe calls for whipped butter with sugar, that doesn’t mean simply mixing the two ingredients together. The purpose of whipping is to add air to the mixture, which helps the dough rise as it bakes. Liquid sugar like syrup holds more moisture than granulated, brown sugar more moisture than white sugar.

In pastry recipes, sugar helps attract moisture, reducing the amount of gluten in the dough. The result is a softer crust, and a lighter dough mixture due to the reduced gluten. Therefore, when put into the oven, the cake will rise higher, the cotton will be more spongy.

The hygroscopic properties of sugar also have the effect of prolonging the life of cakes.

– Have you ever wondered why the cake is golden brown when cooked? This delicious color is due to sugar combining with proteins found in other ingredients such as milk, eggs, and butter. etc. when encountering temperature. The more sugar, the darker the cake color.

A. Saccharose / Refined Granulated Sugar

Sucrose or sucrose known as “market” is sugar, which is refined mainly from Sugarcane or other sweet plants such as sugar beet (popular in Europe), pressed for juice. After processing to achieve high purity, sugar water will crystallize into granules, often seen as sand grains, so it is often called granulated sugar.

On the market, there are 2 types of refined sugar, RE (refined extra) and RS (refined standard). RE sugar is better, whiter, less impurity content than RS sugar. However, it is difficult to distinguish the RE line with the naked eye.

During sugar processing, the by-product is molasses. In addition, if the processing is less, it will produce coarse granulated sugar with impurities, called brown sugar/chicken fat. Since they have a higher moisture content than refined sugar, they will clump more easily. It is also the higher humidity, so when tasting, yellow sugar creates a feeling of rapid melting, so it feels “sweet” than white sugar.
Alum sugar: people often think that rock sugar is cooler than white sugar. In fact, rock sugar is cooked from white sugar, adding clear lime water and chicken/duck eggs to filter impurities. You can read the article here
In addition, we often see Thot nod sugar, which is common in Southern teas. The taste of jaggery is rich, characteristic aroma and brown color from light to dark depending on the brand

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