Piped petits-fours (Slideshow version)
Stage 9/9 :
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.