Congratulations-Petits-Fours

AUTHOR
Sheila Zhang
DIFFICULTY
easy
RATING
3 3
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 24
  • 3 Eggs (Gr. M)
  • 100 g + 2 tablespoons sugar
  • 25 g Cornstarch
  • 100 g Flour
  • 1 TEASPOON Baking Powder
  • 200 g Apricot Jam
  • 300 g Marzipan paste
  • 4 TABLESPOONS Apricot liqueur (alternatively orange juice)
  • 7-10 Tbsp Icing sugar
  • 400 g Dark chocolate coating
  • 100 g white couverture
  • 7-10 Tbsp 20 + 5 g coconut oil
  • baking paper
  • 1 Disposable piping bag

Directions

  1. 1

    Line a baking tray (approx. 35 x 40 cm) with baking paper. Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Separate eggs. Beat the egg white and 3 tbsp. cold water until stiff, adding 100 g sugar.

  2. 2

    Stir in the egg yolk briefly. Sift the starch, flour and baking powder over it and fold in.

  3. 3

    Spread the sponge cake mixture evenly on the baking tray. Bake in a hot oven for about 10 minutes. Remove and turn out onto a clean tea towel sprinkled with 2 tablespoons of sugar. Carefully remove the baking paper immediately and let the sponge cake cool down.

  4. 4

    Cut the sponge cake in three. Stir the jam until smooth. Knead marzipan with 2 tablespoons of liqueur (or juice). Roll out rectangularly (approx. 13 x 35 cm) on a work surface dusted with icing sugar.

  5. 5

    Spread the marzipan plate with 1 tbsp. liqueur and place on a third of a sponge cake with the coated side down. Spread the other side of the marzipan with 1 tbsp. liqueur. Place the second third of the sponge cake on top and spread with jam.

  6. 6

    Place the last third of the sponge cake on top. Weight the cake plate with a large board, chill for about 1 hour.

  7. 7

    Chop dark and light chocolate separately. Melt dark chocolate coating and 20 g coconut oil, white chocolate coating and 5 g coconut oil separately in a hot water bath.

  8. 8

    Cut cake edges straight. Cut the cake plate into approx. 24 cubes (approx. 4 x 4 cm). Cover Petits Fours with dark chocolate coating. Let dry on a cake rack. Pour white couverture into a disposable piping bag.

  9. 9

    Decorate Petits Fours with it and let it dry. Insert the letter skewers.

Nutrition Facts

KCAL
230 kcal
CARBS
28 g
FATS
11 g
PROTEINS
4 g