petit fours

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 4 tablespoons of water until stiff. Finally, add sugar, vanillin sugar and salt while stirring. Add espresso powder and fold in. Mix flour, cornstarch and baking powder, sieve onto the egg foam mixture and fold in carefully. Spread the sponge mixture on a baking tray lined with baking paper. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 10-12 minutes.

2. 2

   Turn out the sponge cake plate onto a large board and carefully remove the baking paper. Let the sponge cake cool down. Sieve 50 g icing sugar onto a work surface and knead with marzipan raw mixture. Sieve the remaining icing sugar onto the work surface and roll out the marzipan mixture into a rectangle (approx. 18x33cm). Warm up the jam slightly. Halve the sponge cake crosswise (2 plates of 18x33 cm each) and sprinkle with liqueur. Spread one plate with half of the jam. Place marzipan on top and spread with the rest of the jam. Cover with the second sponge cake plate and leave to stand for 1-2 hours, weighted down with a tray. Coarsely chop the dark and milk chocolate coating and melt it on a hot water bath. Let the chocolate coating cool down and warm it up again briefly. Do the same with the white couverture. Straighten the edges of the pastry sheet and cut the sheet into 3x3 cm cubes.

3. 3

   Spread one plate with half of the jam. Place marzipan on top and spread with the rest of the jam. Cover with the second sponge cake plate and leave to stand for 1-2 hours, weighted down with a tray. Coarsely chop the dark and milk chocolate coating and melt it on a hot water bath. Let the chocolate coating cool down and warm it up again briefly. Do the same with the white couverture. Straighten the edges of the pastry sheet and cut the sheet into 3x3 cm cubes. Cover the cubes with chocolate coating (do not dip them) and place them on a cake rack. Put white couverture in a freezer bag and cut off a small corner. Spray strips on the petit fours and pull through with a wooden skewer. Decorate petit fours as you like with mocha beans, chocolate hearts, pistachios and chocolate rolls. Leave to dry and store in a cool place. Makes about 50 pieces

4. 4

   Cover the cubes with chocolate coating (do not dip them) and place them on a cake rack. Put white couverture in a freezer bag and cut off a small corner. Spray strips on the petit fours and pull through with a wooden skewer. Decorate petit fours as you like with mocha beans, chocolate hearts, pistachios and chocolate rolls. Leave to dry and store in a cool place. Makes about 50 pieces

5. 5

   Tip: Can be prepared well !

Nutrition Facts

KCAL
140 kcal

CARBS
18 g

FATS
7 g

PROTEINS
2 g