Piped petits-fours
As the name suggests, these are piped into shape using a forcing bag. These dainty little macaroon-like cakes are made with marzipan and have a soft, moist texture.
12,6523/5 for 7 ratings
Grade this recipe: Last modified on: December 30th 2019
For 25 pieces, you will need:
- 0
250 g Marzipan (almond paste) - 1
35 g egg white - 2
25 whole almonds - 3
25 Griottine cherries - Total weight: 435 grams
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 17 min. | 1 day | 15 min. | 1 day 32 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
Several days in an airtight tin.Step by step recipe
Stage 1 - 5 min.
Stage 2 - 3 min.
Knead together on slow speed...
Stage 3
...until this makes a soft dough.
Stage 4 - 4 min.
Transfer to a forcing bag with a fluted nozzle.
Stage 5 - 5 min.
Pipe onto a sheet of cooking parchment laid on a Baking sheet. Make rosettes...
Stage 6
...or teardrops.
Pipe whatever shapes take your fancy.
Pipe whatever shapes take your fancy.
Stage 7 - 1 day
Decorate each petit-four with a griottine or a whole almond.
Leave at room temperature for about 24 hours to form a crust.
Leave at room temperature for about 24 hours to form a crust.
Stage 8 - 15 min.
Preheat the oven to 390°F (200°C).
Bake for about 12-15 minutes.
Bake for about 12-15 minutes.
Stage 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.
If you don't have the proper French "griottines", use glacé cherries instead.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,029 Kcal or 4,308 Kj | 24 gr | 100 gr | 61 gr |
| 51 % | 9 % | 9 % | 9 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 237 Kcal or 992 Kj | 6 gr | 23 gr | 14 gr |
| 12 % | 2 % | 2 % | 2 % |
| Per piece | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 41 Kcal or 172 Kj | 1 gr | 4 gr | 2 gr |
| 2 % | <1 % | <1 % | <1 % |
How much will it cost?
- For 25 pieces : 6.04 €
- Per piece : 0.24 €
Note : These prices are only approximate.
Source
Based on a recipe from the INBP (French professional bakery institute).More recipes?
This recipe uses (among others) | Marzipan (almond paste): You can get more informations, or check-out other recipes which use it, for example: Little Christmas biscuits, Provençal colombier for Pentecost, Arizona cupcakes, Fraisier (French strawberry cake), Agen prune cake, ... All |
| Egg white: You can get more informations, or check-out other recipes which use it, for example: Nougat, Baked Alaska, Calissons, Amaretti, Marzipan (almond paste), ... All |
| Griottine cherries: You can get more informations, or check-out other recipes which use it, for example: Black Forest gateau, Galette de Fougerolles, Cherry and pistachio tarts, Mini almond-morello tarts, Individual charlottes with morello cherries, ... All |
| Whole almonds: You can check-out other recipes which use it, like for example: Crusty pistachio, almond and apricot flan, Rice pudding with fruit and nuts, Red cabage salad with toasted almonds, Chocolate thins with toasted nuts, Granola, ... All |
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