Comments on: How to make ladyfingers http://www.chefeddy.com/2009/11/how-to-make-ladyfingers/ Chef Eddy Sun, 12 Feb 2012 14:32:22 +0000 hourly 1 http://wordpress.org/?v=3.1.3 By: Mayra Bernabe http://www.chefeddy.com/2009/11/how-to-make-ladyfingers/comment-page-1/#comment-13147 Mayra Bernabe Sat, 03 Dec 2011 02:33:56 +0000 http://www.chefeddy.com/?p=371#comment-13147 This is a great recipe and very difficult to master. I love the way we double powder sugar it to give it it's delicious texture and how when moisten it is ten times more satisfying. This is a great recipe and very difficult to master. I love the way we double powder sugar it to give it it’s delicious texture and how when moisten it is ten times more satisfying.

]]> By: Amy Anglin http://www.chefeddy.com/2009/11/how-to-make-ladyfingers/comment-page-1/#comment-12949 Amy Anglin Wed, 23 Nov 2011 21:36:19 +0000 http://www.chefeddy.com/?p=371#comment-12949 I made this recipe with tiramisu. It has good combined flavor of coffee syrup and ladyfingers when soaked in. I love the taste how blend with coffee syrup soaked in ladyfingers with mascarpone cream in layers. My first time tried to eat this and thought I wouldnt like it but I love it! I made this recipe with tiramisu. It has good combined flavor of coffee syrup and ladyfingers when soaked in. I love the taste how blend with coffee syrup soaked in ladyfingers with mascarpone cream in layers. My first time tried to eat this and thought I wouldnt like it but I love it!

]]> By: Eddy Van Damme http://www.chefeddy.com/2009/11/how-to-make-ladyfingers/comment-page-1/#comment-12850 Eddy Van Damme Sat, 19 Nov 2011 17:03:58 +0000 http://www.chefeddy.com/?p=371#comment-12850 Hi Mike, Ladyfingers are tricky to make and even experienced pastry chefs can struggle with them (Plenty of professional books with pictures of mediocre ladyfingers) It really is all about the folding and re-creaming the whipped egg whites right before you add the whipped yolks. Since the ingredients are not very expensive I would keep practicing the folding and piping until you are satisfied. Folding batters of all kinds is an instrumental technique for any pastry chef and I believe you will be glad you practiced so much. My best, Eddy Hi Mike,
Ladyfingers are tricky to make and even experienced pastry chefs can struggle with them (Plenty of professional books with pictures of mediocre ladyfingers) It really is all about the folding and re-creaming the whipped egg whites right before you add the whipped yolks. Since the ingredients are not very expensive I would keep practicing the folding and piping until you are satisfied. Folding batters of all kinds is an instrumental technique for any pastry chef and I believe you will be glad you practiced so much.
My best,
Eddy

]]> By: Mike Lee http://www.chefeddy.com/2009/11/how-to-make-ladyfingers/comment-page-1/#comment-12797 Mike Lee Thu, 17 Nov 2011 03:49:48 +0000 http://www.chefeddy.com/?p=371#comment-12797 Hi Chef, I don't know how to fold the mixture properly are there any tips or indications that will let me know that the batter is ready to be baked? Regards, Mike Hi Chef,

I don’t know how to fold the mixture properly are there any tips or indications that will let me know that the batter is ready to be baked?

Regards,
Mike

]]> By: Lee Ann Romero http://www.chefeddy.com/2009/11/how-to-make-ladyfingers/comment-page-1/#comment-12772 Lee Ann Romero Wed, 16 Nov 2011 12:14:46 +0000 http://www.chefeddy.com/?p=371#comment-12772 After your careful instruction and demonstrations I can now say I've successfully made ladyfingers AND Tiramisu! After your careful instruction and demonstrations I can now say I’ve successfully made ladyfingers AND Tiramisu!

]]> By: Ben Davenport http://www.chefeddy.com/2009/11/how-to-make-ladyfingers/comment-page-1/#comment-12413 Ben Davenport Fri, 28 Oct 2011 20:05:57 +0000 http://www.chefeddy.com/?p=371#comment-12413 Chef Eddy, If I use a tip to pipe what size tip woulld I use to make the size of the lady fingers in the pictures? Chef Eddy,

If I use a tip to pipe what size tip woulld I use to make the size of the lady fingers in the pictures?

]]> By: Lua http://www.chefeddy.com/2009/11/how-to-make-ladyfingers/comment-page-1/#comment-12288 Lua Thu, 20 Oct 2011 03:06:48 +0000 http://www.chefeddy.com/?p=371#comment-12288 Thanks for sharing this recipe. I agree, most of the ladyfingers you find at the store are pretty tasteless. Can't wait to make these and use them in your tiramsu recipe! Thanks for sharing this recipe. I agree, most of the ladyfingers you find at the store are pretty tasteless. Can’t wait to make these and use them in your tiramsu recipe!

]]> By: Trinette http://www.chefeddy.com/2009/11/how-to-make-ladyfingers/comment-page-1/#comment-12258 Trinette Mon, 17 Oct 2011 22:55:14 +0000 http://www.chefeddy.com/?p=371#comment-12258 I would love to make some ladyfingers for a cake recipe that I have but, we have a child that is allergic to eggs, in the house. Is there any way to make these with a substitute of some sort? I would love to make some ladyfingers for a cake recipe that I have but, we have a child that is allergic to eggs, in the house. Is there any way to make these with a substitute of some sort?

]]> By: Eddy Van Damme http://www.chefeddy.com/2009/11/how-to-make-ladyfingers/comment-page-1/#comment-10438 Eddy Van Damme Sun, 13 Feb 2011 13:40:51 +0000 http://www.chefeddy.com/?p=371#comment-10438 Kathy, It works with powdered sugar as well. Eddy. Kathy,

It works with powdered sugar as well.
Eddy.

]]> By: Kathy http://www.chefeddy.com/2009/11/how-to-make-ladyfingers/comment-page-1/#comment-10346 Kathy Fri, 11 Feb 2011 04:35:13 +0000 http://www.chefeddy.com/?p=371#comment-10346 Would it be okay to use powdered sugar instead of extra fine granulated sugar? Would it be okay to use powdered sugar instead of extra fine granulated sugar?

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