Biscuit-Coconut-Mousse-Petit-Fours

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Melt the butter. Let it cool down a little. Separate the eggs, beat the egg whites with the whisk of the hand mixer until stiff, add vanilla sugar, salt and sugar. Stir in the egg yolks. Carefully fold in the flour. Let butter slowly run in and fold in.

2. 2

   Smooth the dough on a baking tray (32 x 39 cm) lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 12 minutes. Remove, immediately pull off the baking tray, turn over and carefully remove the baking paper. Allow to cool down. Pour half of the milk and half of the cream into 1 fat-free mixing bowl. Add 1 pack of cream powder each and mix briefly with the whisks of the hand mixer on the lowest setting. Then whip at highest setting for 3 minutes. Chill the mousse for about 1 hour. Sprinkle the sponge cake base with liqueur and spread with jam. Cut into 88 pieces (8 longitudinal strips and 11 transverse strips). Pour the mousse into a piping bag with a small star-shaped spout.

3. 3

   Add 1 pack of cream powder each and mix briefly with the whisks of the hand mixer on the lowest setting. Then whip at highest setting for 3 minutes. Chill the mousse for about 1 hour. Sprinkle the sponge cake base with liqueur and spread with jam. Cut into 88 pieces (8 longitudinal strips and 11 transverse strips). Pour the mousse into a piping bag with a small star-shaped spout. Spray a moussetuff onto each piece. Refrigerate again for about 45 minutes and then decorate with roasted coconut chips

4. 4

   waiting time 1 1/2 hours

Nutrition Facts

KCAL
50 kcal

CARBS
7 g

FATS
2 g

PROTEINS
1 g