Ladyfinger Eclairs

What is another name for Ladyfingers?

Ladyfingers, also known as sponge fingers in British English, are low-density, dry, egg-based sweet sponge cake biscuits. They are roughly shaped like large fingers. In Italy, they are called savoiardi ([savoˈjardi]), and in France, they are known as boudoirs ([budwaʁ]).

Ingredients in Ladyfinger Eclairs

Eclairs:

• 24 Sponge Finger Biscuits (Ladyfingers): These are light, dry, and sweet sponge cake biscuits shaped like large fingers. They are used as the base for the ladyfinger eclairs, providing a crisp texture that contrasts with the creamy fillings. Known as sponge fingers in British English, they are also referred to as savoiardi in Italy and boudoirs in France.

Dark Chocolate Truffle Filling:

• 200g Dark Chocolate of choice (7 oz): Choose a high-quality dark chocolate for a rich and intense flavor. The higher the cocoa content, the more bitter and less sweet the truffle filling will be, which can balance the sweetness of the mousse.
• 120mL Whipping Cream (½ cup): Whipping cream, also known as heavy cream, has a high-fat content (usually around 35-40%). It is used to create a smooth and luscious ganache when combined with dark chocolate.

White Chocolate Mousse:

• 200g White Chocolate Block of Choice (7 oz): Select a good-quality white chocolate, which typically contains cocoa butter, milk solids, and sugar. The better the quality of the chocolate, the smoother and creamier the mousse will be.
• 600mL Whipping Cream (2 ½ cups): This is used to create a rich and airy mousse. Heating the cream and combining it with white chocolate ensures a smooth consistency, and whipping it later provides the mousse-like texture.

Garnish:

• 20g Grated Chocolate (¾ oz): This is used as a finishing touch to garnish the ladyfinger eclairs. You can use dark, milk, or white chocolate according to your preference. The grated chocolate adds a decorative element and a slight texture contrast to the smooth mousse.

How To Make Ladyfinger Eclairs

Dark Chocolate Truffle Filling:

Combine Chocolate and Cream: Place 200g (7 oz) of dark chocolate and 120mL (½ cup) of whipping cream in a microwave-safe bowl.

Microwave and Stir: Microwave on high for 20 seconds. Remove from the microwave and stir well. Repeat microwaving in 20-second intervals, stirring after each interval, until the mixture is smooth and fully melted.

Refrigerate and Stir: Transfer the bowl to the refrigerator. Stir the mixture every 10 minutes. Continue this process until the ganache thickens to a consistency suitable for piping. This usually takes about 30-40 minutes.

White Chocolate Mousse:

Chop and Melt White Chocolate: Finely chop 200g (7 oz) of white chocolate and place it in a heatproof bowl.

Heat Cream: In a saucepan, heat 600mL (2 ½ cups) of whipping cream until it is just below boiling point (when bubbles start to form around the edges).

Combine Cream and Chocolate: Pour the hot cream over the chopped white chocolate. Allow it to sit for a minute to melt the chocolate. Stir until the mixture is smooth and lump-free.

Cover and Chill: Cover the surface of the mixture with cling wrap, ensuring the cling wrap touches the entire surface to prevent a skin from forming. Refrigerate the mixture overnight or until well chilled (at least 6 hours).

Whip the Mousse: Remove the chilled mixture from the refrigerator. Using an electric hand mixer, beat the mixture until thick and stiff peaks form, giving it a mousse-like consistency.

Assembling the Ladyfinger Eclairs:

Prepare Piping Bags: Fit a piping bag with a plain tip and fill it with the thickened dark chocolate ganache . Fit another piping bag with a Wilton 104 petal tip and fill it with the whipped white chocolate mousse.

Pipe Ganache: Take a sponge finger biscuit and pipe two rows of ganache kisses along its length to cover the surface.

Assemble Eclairs: Gently place another sponge finger biscuit on top of the piped ganache and press lightly to adhere.

Pipe White Chocolate Mousse: Pipe a zigzag pattern along the length of the assembled sponge fingers using the white chocolate mousse.

Garnish: Sprinkle 20g (¾ oz) of grated chocolate over the top for a decorative finish.

Chill Before Serving: Keep the assembled ladyfinger eclairs covered in the refrigerator until ready to serve to allow the flavors to meld and the textures to set.

Fay's Top Tip for Ladyfinger Eclairs

Fully Chilling and Not Overbeating the White Chocolate Mousse: To achieve the perfect consistency for the white chocolate mousse, make sure to chill the mixture thoroughly. This step is crucial because the mousse needs to be very cold for it to whip up properly. Refrigerate the mixture overnight or for at least 6 hours.

When you’re ready to whip the mousse, use an electric mixer and beat until stiff peaks form. Be cautious not to overbeat it, as this can cause the mixture to become grainy and lose its smooth, mousse-like texture. Proper chilling and careful whipping are key to a successful mousse topping for the ladyfinger eclairs.

Serving Suggestions

• Garnish with Fresh Berries: Add a pop of color and freshness by serving the ladyfinger eclairs with fresh berries like raspberries, strawberries, or blueberries. The tartness of the berries complements the sweetness of the eclairs.
• Drizzle with Extra Chocolate: For an extra touch of decadence, drizzle some melted dark or white chocolate over the ladyfinger eclairs just before serving. This adds a decorative element and enhances the chocolate flavor.
• Plate with Whipped Cream: Add a dollop of freshly whipped cream on the side of each serving plate. It provides a light and airy contrast to the dense eclairs.
• Decorate with Edible Flowers: For a visually stunning presentation, garnish the serving platter with edible flowers. This adds a touch of elegance and makes the dessert more visually appealing.
• Dust with Cocoa Powder or Powdered Sugar: Lightly dust the tops of the eclairs with cocoa powder or powdered sugar just before serving. It adds a delicate finishing touch and enhances the appearance.

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