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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.
135 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, Agen prune cake, Arizona cupcakes, Little Christmas biscuits, Fraisier (French strawberry cake), ... See them all 6
Egg white
Like these other recipes: Meringues, Walnut paste, Nougat, Royal icing, Oat financiers for Louise, ... See them all 52
Griottine cherries
Like these other recipes: Galette de Fougerolles, Cherry and pistachio tarts, Mini almond-morello tarts, Hazelnut and cherry financiers, Individual charlottes with morello cherries, ... See them all 6
Whole almonds
Like these other recipes: Chocolate mendiants, Grandma Solange's biscuits, Crusty pistachio, almond and apricot flan, Chocolate thins with toasted nuts, Cantucci di Prato, ... See them all 23
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