Pink Petit Fours

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 4 tbsp. cold water until stiff, adding 125 g sugar and vanillin sugar. Mix flour, starch and baking powder, sieve on top and fold in. Spread the mixture on a baking tray lined with baking paper (approx. 32 x 38 cm) and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. Then let it cool down on a cake rack for about 30 minutes

2. 2

   Cut the sponge cake plate in three. Pass the cherry jam through a sieve, spread half of it on a piece of sponge cake. Cover with the next sponge cake, spread the remaining cherry jam on top and cover with the last sponge cake. Heat apricot jam slightly, pass through a sieve, spread on the top sponge

3. 3

   Place the marzipan and 1 1/2 tbsp. icing sugar on a work surface and knead with your hands. Roll out the marzipan between 2 layers of baking parchment rectangular (12.5 x 32 cm), place on the sponge cake plate, place in the freezer for about 1 hour

4. 4

   Cut edges straight and cut into about 40 squares (approx. 3 x 3), freeze again

5. 5

   Mix 400 g icing sugar and egg white with the whisk of the hand mixer to a thick icing. Stir in approx. 4 tablespoons of water until the icing is just flowing, colour with red food colouring. Remove approx. 10 sponge cubes each from the freezer. Dip 1 sponge cube each into the icing, drain well and place on a cake rack. Process the remaining sponge cubes in the same way

6. 6

   After about 30 minutes, place on a baking tray lined with baking paper and leave to dry for about 2 hours. Coarsely chop the chocolate coating, melt it over a warm water bath and let it cool down for about 10 minutes. Put the couverture in a freezer bag, cut off a small corner. Decorate petit fours with different ornaments and let it dry for about 30 minutes

7. 7

   waiting time approx. 4 3/4 hours

Nutrition Facts

KCAL
100 kcal

CARBS
20 g

FATS
2 g

PROTEINS
2 g