Piped petits-fours
A recipe from
cooking-ez.com December 30th 2019120 K3.5
For 25 pieces, you will need:
Times:
Preparation | Resting | Cooking | Start to finish |
---|
20 min. | 1 day | 15 min. | 1 day 35 min. |
Step by step recipe
- 1: Cut 250 g Marzipan (almond paste) into small pieces and put into a mixer bowl.
Add 35 g egg white. - 2: Knead together on slow speed...
- 3: ...until this makes a soft dough.
- 4: Transfer to a forcing bag with a fluted nozzle.
- 5: Pipe onto a sheet of cooking parchment laid on a Baking sheet. Make rosettes...
- 6: ...or teardrops.
Pipe whatever shapes take your fancy. - 7: Decorate each petit-four with a griottine or a whole almond.
Leave at room temperature for about 24 hours to form a crust. - 8: Preheat the oven to 390°F (200°C).
Bake for about 12-15 minutes. - 9: Check for colour towards the end of cooking. Ideally, the petits-fours should still be quite pale, just lightly browned around the outside.
Remarks
You can also add a small spoonful of kirsch or rum (to suit your own taste) at
stage 1.
If you don't have the proper French "griottines", use glacé cherries instead.
December 13th 2024.