Savoyardi: cooking recipe with a photo. Savoyard biscuit cookies at home
Fingers "Savoyardi" came to our vocabulary simultaneously with the "tiramisu". Despite its fancy name, it is a usual biscuit cookie, which, thanks to its physical characteristics, is able to absorb liquids well (from syrups or creams), while maintaining its shape.Naturally, now you can buy them in any supermarket, but the composition will be far from the classic biscuit, which is based on sugar, eggs and flour. Plus, some types of ready-made cookies are too hard and poorly soaked - this may affect your dessert for the worse. To avoid such problems, we advise you to make cookies yourself. This is a wonderful treat, which can be served both in original condition and as used for monumental buildings. Want to make a savoyardi cake? We will tell below how.
Despite the fact that this cookie is most popular in the dessert from Italy, its homeland is France. The French king was treated with this cookie in the XIV century when he decided to visit the Prince of Savoy. The dessert made such a vivid impression on the monarch that he received a place on the table of the French nobility and the name, which has not changed to this day.
In addition to the official "Savoyardi", these cookies are also called "Boudoir" and "Ladies Fingers". This oblong pastry really looks like a finger. The biscuit has a crunchy sugar crust and a delicate, airy consistency. Preparing Savoyardi at home is easier than ever, we will show a few recipes from different pastry chefs and describe in detail the scope.
Savoyardi from Nina Tarasova
Nina Tarasova is a young but very promising pastry chef from St. Petersburg. In a short time, she managed to achieve considerable results in her chosen field, and she shares with us well-established recipes, among which are Savoyardi. The recipe is classic, but no less successful:
- eggs - 3 pieces;
- sugar - 90 grams;
- flour - 75 grams;
- powdered sugar on the dressing.
Preheat oven to 180aboutFROM.
Cover the baking sheet with baking paper.
Separate the yolks from the proteins.
Beat whites until soft peak.
From the total, take 1 tbsp. spoon of sugar and, without stopping to whip proteins, add it there. At the exit should get a strong, shiny mass that does not fall off the corolla.
Capacity with proteins, place in the fridge and enjoy the yolks. Add to them the remaining sugar and beat until mass is light, white and airy.
Sift the flour into the whipped yolks and gently mix from bottom to top until smooth. Regardless of how you bake Savoyardi, the recipe implies saturation of the biscuit mass with air, so at this stage, give up the mixer!
Enter a third of the yolks into the mass, and knead gently.
Add half the remaining proteins to the dough and repeat all the steps.
Finally, add the remaining proteins and again knead until homogeneous, keeping the airiness of the dough.
Place the finished biscuit mass in the pastry bag, the nozzle should be with a round hole with a diameter of 15-20 mm. It is necessary to work quickly.
Put 8cm sticks on baking sheetAbundantly sprinkle them through a sieve of powdered sugar and let stand for 10 minutes.
After that, powder them again with powder and bake for 16-18 minutes.
Cool completely. That's all!
Modern opportunities to facilitate the task
The main problems for young housewives when baking Savoyardi at home are the following:
- not enough airy biscuit dough;
- wrong baking temperature;
- difficulties in the formation of the "canonical" form of cookies.
The first point is easy to overcome, strictly adhering to the instructions for baking Savoyard above.
The second point is relevant for those who are the happy owners of the old-style gas stove, in which the temperature gradation is purely nominal and in most cases does not correspond to reality. It does not matter, the kitchen thermometer "will save the father of Russian democracy" (c) and you will not have to spend money on a new oven in the name of cookies.
The third point is not a particular problem at all, since the modern market has long since decided everything for us by proposing such a miracle as a silicone form for the Savoyardi. The special charm of silicone is that nothing sticks to it, so that you can easily retrieve the delicate biscuits from the mold.
The classic recipe for tiramisu
Naturally, the article about Savoyardi can not do without the legendary Italian dessert, for which you will need:
- Mascarpone cheese - 500 grams;
- fresh eggs - 6 pieces;
- sugar - 6 tbsp. spoons;
- cocoa (high quality) - how much is needed for sprinkling;
- strong coffee - 250 ml;
- aromatic alcohol (to your taste) - 6 tbsp. spoons;
- salt - a large pinch;
- Savoyardi cookies (recipe given above) - 60 pcs.
Remove mascarpone cheese from the refrigerator about an hour before cooking.
Separate the yolks from the proteins.
Beat whites with salt until strong rush.
Separately mix the yolks with sugar and beat until the mass turns white and increases 3-4 times.
Add mascarpone to the yolk mass and gently knead until homogeneous, trying to maintain lightness of the total mass.
Add proteins there, mix gently again. At the exit you should have a smooth, beautiful cream.
Pour coffee into a flat container, add alcohol there.
The bottom of the form size of about 30 * 30 cm grease a small amount of cream.
Dip a cookie in the coffee for a couple of seconds, so that it is well soaked, but it retains its shape.
Put it tightly on top of the cream.
Smear sticks Savoyardi cream.
Repeat the procedure with a cookie.
Place the final layer of cheese cream on top of the cookies and sprinkle with cocoa.
Let the dessert cool well for 8-10 hours.
Before serving, if desired, you can refresh the cocoa layer.
Caramel tiramisu without raw eggs
Many people in this Italian dessert are frightened by the fact that they have to deal with eggs that do not undergo heat treatment.We offer you an option that will please both taste and safety - caramel tiramisu:
- Mascarpone cheese - 375 grams;
- yolks - 5 pieces;
- cream with a fat content of at least 33% - 400 ml;
- sugar (1) - 90 grams (for those who like sweeter, you can get more);
- nut liqueur - 5 tbsp. spoons;
- milk - 225 ml;
- sugar (2) - 40 grams;
- Almond petals - 4 tbsp. spoons;
- Savoyardi cookies (recipe above) - 30 pcs.
The first thing to do is to soak in the syrup.
To do this, melt the sugar (2) in a frying pan with a thick bottom. As soon as it becomes liquid and acquires a caramel color, pour a couple of tablespoons of boiling water to it, then pour in the milk. Stir until caramel dissolves. Strain the syrup through a fine sieve.Pour in 2 tbsp. spoons of liquor and pour into a wide plate.
In a separate bowl, beat the yolks with sugar (1), put it in a water bath and beat until the mass turns white and thickens. It will take about 8 minutes. Allow to cool completely, stirring occasionally.
Slightly mash mascarpone cheese, add yolk cream to it and mix until smooth. Separately, whip the cream to a solid peak, mix with the cheese-yolk mass until a homogeneous air cream.
In a square shape (preferably 20 * 20 cm in size) lay out a quarter of the cream.
Dip the savoyard sticks into the syrup so that they soak them completely, but keep their shape. Put a thick layer in the form.
Put half of the remaining cream on top of the cookies, smooth them.
Repeat the procedure with a biscuit layer.
At the end lay out the rest of the cream.
Fry the almond petals in a dry pan until golden brown, allow to cool completely and sprinkle caramel tiramisu with them. Let the dessert stand in the fridge for 7-8 hours, after which you can serve.
Tips for caramel lovers
The recipe above is beautiful and self-sufficient, but there is no limit to perfection.How to make cookies Savoyardi - we have already told, for those who love fruit and caramel, the following tips will be useful:
- The author of the recipe recommends adding a caramelized pear to one of the layers. It is very simple to make it; it is enough to melt sugar to amber color in a frying pan and put in it a pear, peeled and cut into slices;
- For those who do not have enough caramel taste in this recipe, we suggest making caramel cream separately. To do this, melt 100 grams of sugar in a frying pan, then pour boiling cream there. Stir until smooth and refrigerate for at least 5 hours, then use according to the recipe. Naturally, the amount of sugar in the yolks should be slightly reduced.
For those in a hurry, Savoyardi can be a great way out. Everyone knows that it is necessary to bake a classic cake for desserts at least 8 hours before use so that it “ripens” and the moisture is properly distributed over its air structure.Meanwhile, despite all the hype around the cookie, in fact it is the most common dry biscuit. Savoyardi will easily replace the baked layers in the cakes,the main thing is to saturate them as best as possible. We offer you to make a wonderful cake, fresh and bright, which does not take much time:
- strawberry puree - 240 grams;
- raspberry puree - 200 grams;
- gelatin sheet - 5 pieces;
- lemon - 1 pc;
- powdered sugar (1) - 100 grams;
- cream fat content of at least 33% - 500 ml;
- water - 200 ml;
- Cognac - 1 tbsp. a spoon;
- powdered sugar (2) - 25 grams;
- Savoyardi cookies (recipe above) - 40 pcs;
- berries to taste for decoration.
All products are given on a form with a diameter of 20 cm.
For the impregnation, boil syrup from powdered sugar (2) and water, cool and add 50 grams of raspberry puree from the total mass and brandy.
Cut the cookies from one end to the height of the form, lay them out from the inside in the manner of the fence as tightly as possible.The bottom also lay out "Savoyardi", if necessary, breaking the cookies to the desired size. Soak the biscuit “sides” and the bottom thoroughly with a syrup with a silicone brush.
Soak gelatine in cool water for 5 minutes.
Mix both kinds of mashed potatoes in a skillet, add powdered sugar (1) and heat the mixture over a low heat. It should be hot, but not boil.
Dissolve the gelatin in the puree, remove from the heat and stir thoroughly until smooth.Add lemon juice and cool completely.
Whip the cream until hard peaks and mix them in the berry puree. Stir gently from bottom to top.
Put the Savoyardi sticks soaked in the same syrup over the mousse, acting in the same way as in the case of the bottom.
Fill the biscuits with the remaining mousse. Refrigerate for 3-4 hours, then garnish with berries to taste and serve.