Petit Fours crowns

Name: Petit Fours crowns
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 8
Ingredients: 6 Eggs (size M); 6 TABLESPOONS Mineral water; 140 g Sugar; 180 g Flour; 40 g Cornstarch; 6 TABLESPOONS Raspberry Jelly; 200 g white couverture; 50 g Coconut oil; 7-10 Tbsp silver, golden and small colourful sugar beads; baking paper; 7-10 Tbsp Cling film

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 8

6 Eggs (size M)
6 TABLESPOONS Mineral water
140 g Sugar
180 g Flour
40 g Cornstarch
6 TABLESPOONS Raspberry Jelly
200 g white couverture
50 g Coconut oil
7-10 Tbsp silver, golden and small colourful sugar beads
baking paper
7-10 Tbsp Cling film

Directions

1
Separate eggs. Beat the egg whites and mineral water with the whisks of the hand mixer until stiff. Let sugar trickle in. Stir in egg yolk. Sift flour and starch on top and fold in carefully. Spread on 2 baking trays lined with baking paper.
2
Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes. Remove and turn out on a damp tea towel. Let them cool down. Cut out 32 crowns (7.5 cm). Heat up the raspberry jam. Spread 24 crowns with raspberry jam. Put 3 crowns on top of each other. Finish with the remaining (uncoated) crowns and press them down a little. Place all stacks of crowns on a tray and cover with foil. Weigh down with a marble slab or books and leave to stand for about 2 hours. Roughly chop the chocolate coating.
3
Spread 24 crowns with raspberry jam. Put 3 crowns on top of each other. Finish with the remaining (uncoated) crowns and press them down a little. Place all stacks of crowns on a tray and cover with foil. Weigh down with a marble slab or books and leave to stand for about 2 hours. Roughly chop the chocolate coating. Melt the couverture and coconut oil in a warm water bath. Cover the crown with couverture and decorate with sugar pearls