Vanilla Cream Petit-Fours

Name: Vanilla Cream Petit-Fours
Yield: 1
Ingredients: 75 g Butter; 5 eggs , salt (Gr. M); 150 g + 1 teaspoon sugar; 1 package Vanillin sugar; 125 g Flour; 1 coated Tsp Baking Powder; 7-10 Tbsp Coconut chips; 4 TABLESPOONS Coconut liqueur; 1 glass (340 g) red currant jam; 500 g Whipped cream; 7-10 Tbsp 1 P. Sauce powder vanilla (without boiling; for 1⁄4 l milk); baking paper

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

Ingredients

Servings: 1

75 g Butter
5 eggs , salt (Gr. M)
150 g + 1 teaspoon sugar
1 package Vanillin sugar
125 g Flour
1 coated Tsp Baking Powder
7-10 Tbsp Coconut chips
4 TABLESPOONS Coconut liqueur
1 glass (340 g) red currant jam
500 g Whipped cream
7-10 Tbsp 1 P. Sauce powder vanilla (without boiling; for 1⁄4 l milk)
baking paper

Directions

1
Line a baking tray (approx. 35 x 40 cm) with baking paper. Melt butter at low heat. Separate eggs. Beat the egg whites and 1 pinch of salt until stiff, adding 150 g sugar and vanillin sugar. Fold in the egg yolks one by one. Sift flour and baking powder on top and fold in. Carefully fold in butter. Spread on baking tray
2
Bake in the preheated oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3) for approx. 12 minutes. Turn onto a damp tea towel and remove the baking paper immediately. Let it cool down
3
Roast the coconut chips in a pan without fat and let them cool down. Sprinkle sponge cake with liqueur, spread with jam and cut into cubes (approx. 3 x 3 cm)
4
Whip the cream until stiff, adding 1 tsp. sugar and sauce powder. Pour into a piping bag with a small star-shaped spout. Spray a vanilla cream tuff on each cube and decorate with coconut chips