Piped petits-fours


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.
130 K 3.5/5 (26 reviews)
Grade this recipe:
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Last modified on: December 30th 2019
For 25 pieces, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 20 min.
Resting: 1 day
Cooking: 15 min.
All in all: 1 day 35 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 5 min.
Piped petits-fours
Cut 250 g marzipan (almond paste) into small pieces and put into a mixer bowl.

Add 35 g egg white.

Stage 2 - 3 min.
Piped petits-fours
Knead together on slow speed...

Stage 3
Piped petits-fours
...until this makes a soft dough.

Stage 4 - 4 min.
Piped petits-fours
Transfer to a forcing bag with a fluted nozzle.

Stage 5 - 5 min.
Piped petits-fours
Pipe onto a sheet of cooking parchment laid on a Baking sheet. Make rosettes...

Stage 6
Piped petits-fours
...or teardrops.

Pipe whatever shapes take your fancy.

Stage 7 - 1 day
Piped petits-fours
Decorate each petit-four with a griottine or a whole almond.

Leave at room temperature for about 24 hours to form a crust.

Stage 8 - 15 min.
Piped petits-fours
Preheat the oven to 390°F (200°C).

Bake for about 12-15 minutes.

Stage 9
Piped petits-fours
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.
Keeping: Several days in an airtight tin.
Source: Based on a recipe from the INBP (French professional bakery institute).
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe90 RDI=40 %500 RDI=50 %250 RDI=40 %1,860 RDI=90 %7,780 RDI: 90 %
Per 100 g20 RDI=8 %110 RDI=10 %60 RDI=9 %430 RDI=20 %1,790 RDI: 20 %
Per piece3 RDI=1 %20 RDI=2 %9 RDI=2 %70 RDI=4 %310 RDI: 4 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Nuts, egg
How much will it cost?
  • For 25 pieces : 6.05 €
  • Per piece : 0.25 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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