petit fours
easy
90 mins
90 mins
Ingredients
- 3 Eggs (size M)
- 120 g Sugar
- 1 package Vanillin sugar
- 1 pinch Salt
- 45 g Cornstarch
- 45 g Flour
- 1 TEASPOON Baking Powder
- 200 g firm nut nougat
- 7-10 Tbsp masse
- 150 g Raspberry Jelly
- 200 g Marzipan raw mass
- 230 g Icing sugar
- 30 ml Milk
- 100 g Dark chocolate coating
- 7-10 Tbsp Silver beads, candied flowers etc.
- baking paper
Directions
- 1
Cream eggs and 3 tablespoons of cold water. Slowly add sugar, vanillin sugar and salt and stir in. Mix starch, flour and baking powder and sieve into the egg mixture. Fold in carefully. Spread the sponge mixture on a baking tray lined with baking paper and bake in a preheated oven (electric range: 175 °C/ gas: level 2) for approx. 20 minutes. Turn the dough onto a grid, remove the baking paper.
- 2
Let the dough sheet cool down and cut in half crosswise. Melt the nougat in a hot water bath. Mix 120 g jelly with a tablespoon of water and boil down thickly. Knead marzipan with 80 g icing sugar and roll out to the size of a dough sheet. Spread a pastry sheet with nougat. Place the second plate on top and press it down a little. Spread with raspberry jelly and lay the marzipan plate on top. Leave to set in the fridge for about 30 minutes. Mix the remaining icing sugar with hot milk. Cut in half and stir into one half of the remaining jelly. Melt the chocolate coating in a hot water bath. Cut dough sheet into cubes of approx. 2x2 cm.
- 3
Leave to set in the fridge for about 30 minutes. Mix the remaining icing sugar with hot milk. Cut in half and stir into one half of the remaining jelly. Melt the chocolate coating in a hot water bath. Cut dough sheet into cubes of approx. 2x2 cm. Coat one third each with white icing, pink icing or couverture and let dry on a cake rack. Decorate with couverture threads, silver beads, flowers etc. Results in approx. 60 pieces
Nutrition Facts
100 kcal
15 g
4 g
1 g
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