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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.
145 K 3.4/5 (28 reviews)
1 day 35 min.
Easy
6.05 €
25 pieces
4 IngredientsLast modified on: December 30th 2019
For 25 pieces, you will need:
- 1
250 g marzipan (almond paste) - 2
35 g egg white - 3
25 whole almonds - 4
25 Griottine cherries - Total weight: 385 grams
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 | 80 RDI=30 % | 490 RDI=50 % | 220 RDI=30 % | 1,540 RDI=80 % | 6,460 RDI: 80 % |
| Per 100 g | 20 RDI=8 % | 130 RDI=10 % | 60 RDI=9 % | 400 RDI=20 % | 1,680 RDI: 20 % |
| Per piece | 3 RDI=1 % | 20 RDI=2 % | 8 RDI=1 % | 60 RDI=3 % | 260 RDI: 3 % |
How much will it cost?
- For 25 pieces : 5.40 €
- 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)
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, Little Christmas biscuits, How to make marzipan decorations, Arizona cupcakes, ... See them all 6
Egg white
Like these other recipes: Chocolate mousse with hazelnuts, Eton mess, Hazelnut and orange cake, Chocolate madeleines, Clafoutis "Marie-Antoinette", ... See them all 54
Whole almonds
Like these other recipes: Tomato pesto, Granola, Praline rochers, Moist cereal bars, Toasted almond cake, ... See them all 27
Griottine cherries
Like these other recipes: Galette de Fougerolles, Mini almond-morello tarts, Hazelnut and cherry financiers, Cherry and pistachio tarts, Black Forest gateau, ... See them all 6
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