Japonais fingers

Japonais fingers

Total: 2 hr 5 Min. | Active: 50 Min.
vegetarian
Nutritional value / piece: 74 kcal
, Fat: 4 g
, Carbohydrate: 7 g
, Protein: 1 g

Ingredients

30 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Mixture

4 egg whites (approx. 140 g)
1pinch salt
120g sugar
120g hazelnuts, finely ground
25g white flour

Filling

2tbsp full cream
100g white chocolate, cut into pieces
2 vanilla pods, cut open lengthways; only use the scraped-out seeds
icing sugar to dust
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How it's done

Mixture

Beat the egg whites with the salt until stiff. Add half the sugar and continue beating until the egg whites turn glossy. Mix the remaining sugar with the hazelnuts and flour and carefully fold into the egg whites using a rubber spatula. Spoon the mixture into a piping bag with a smooth nozzle (approx. 1 cm diameter), pipe around 60 fingers (each approx. 4 cm long) onto two baking trays lined with baking paper.

Bake for approx. 15 mins. in the centre of an oven preheated to 160°C (convection). Remove, immediately separate from the oven tray with a spatula, allow to cool on a rack.

Filling

Bring the cream to the boil, remove the pan from the heat, add the chocolate and vanilla seeds and melt, stirring. Leave to stand for approx. 15 mins.

To fill, lay out half the fingers with the flat side up. Divide the slightly thickened filling over the fingers. Top with the rest of the fingers, flat side down. Leave to set in the fridge, on a rack, for approx. 1 hr. Dust with icing sugar.

How-tos

Beating egg whites

Beating egg whites

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