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.
126 K 3.5/5 (26 reviews)
1 day 35 min.
Easy
50 pieces
4 IngredientsLast modified on: December 30th 2019
For 50 pieces, you will need:
- 1
500 ml marzipan (almond paste) - 2
70 ml egg white - 3
50 whole almonds - 4
50 Griottine cherries
Change measures:
Times for this recipe
Preparation: 20 min.
Resting: 1 day
Cooking: 15 min.
All in all: 1 day 35 min.
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.
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.
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 recipe | 180 RDI=70 % | 1,000 RDI=90 % | 500 RDI=80 % | 3,720 RDI=190 % | 15,570 RDI: 190 % |
| Per 100 g | 20 RDI=8 % | 110 RDI=10 % | 60 RDI=9 % | 430 RDI=20 % | 1,790 RDI: 20 % |
| Per piece | 3 RDI=1 % | 20 RDI=2 % | 9 RDI=2 % | 70 RDI=4 % | 310 RDI: 4 % |
How much will it cost?
- For 50 pieces : 12.10 €
- Per piece : 0.25 €
Change currency: 
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)
Marzipan (almond paste)
You can get more informations, or check-out other recipes which use it, for example: Provençal colombier for Pentecost, Fraisier (French strawberry cake), Little Christmas biscuits, How to make marzipan decorations, Agen prune cake, ... See them all 6
Egg white
Like these other recipes: Pistachio "Financiers", Almond dacquoise, Verrine of avocado mousse and crab, Coconut tuiles, Amaretti, ... See them all 52
Whole almonds
Like these other recipes: Kugelhof for Nanou, Praline rochers, Beetroot and fried chicken salad, Chinese style chicken, Frozen nougat, ... See them all 23
Griottine cherries
Like these other recipes: Cherry and pistachio tarts, Hazelnut and cherry financiers, Galette de Fougerolles, Mini almond-morello tarts, Individual charlottes with morello cherries, ... See them all 6
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