Lady fingers are light and soft biscuits, roughly shaped like a large finger. They are usually used as the base for different desserts, for example, charlotte and tiramisu.
lady fingers – the base for tiramisu or charlotte
Yield: 30 lady fingers, 10-12cm long
Pastry cream is often used as a filling for cakes, tarts, éclaires, Napoleons and other pastries.
Pastry cream preparation
Yield: 300g of pastry cream, should be enough to fill around 25 medium sized éclaires.
It is a light pastry dough used to make éclairs, profiteroles, paris brest, and many other sweet or salty snacks.
choux pastry – éclairs cooling down
Yield: 400g pastry gives around 30 medium size éclairs.
Shortcrust pastry is mainly used for the base of tart, quiche or pie. It is mainly cooked directly with the filling when you bake quiche, for example.
Shortcrust pastry ready to be baked
Yield: around 850g pastry – enough as a base for at least two-three cakes.