Petit fours
Description
The dish is prepared without unnecessary complications. Cookies or pastries known as "petits fours" originate from France. These are delicate sweets served with tea or coffee not to satisfy hunger, but merely as a small treat. They are made from various types of dough, usually shortcrust or sponge. Petits fours are extremely tender and refined. They are perfect for a formal tea party in high society. The finished dessert can be served immediately.
Instructions
- 1
Step 1
Separate the egg whites from the yolks. For the sponge cake batter, we will need 6 egg whites and 5 yolks. Beat the egg whites with 50 grams of sugar until stiff, fluffy peaks form. Sift the starch and gradually add it to the egg white mixture, continuing to beat.
- 2
Step 2
Now take the separated 5 egg yolks and rub them with about 20 grams of sugar. Add lemon zest and a pinch of salt. Beat well. Transfer the yolks to the egg whites. Sift the flour and add it to the mixture. Gently stir with a spatula.
- 3
Step 3
So, we've got a very tender, quite liquid sponge cake batter. Now it should be carefully placed onto parchment paper. For this purpose, I have a special pastry bag. I put the batter into it and squeeze it onto the baking sheet with paper, leaving space between the cookies.
- 4
Step 4
Place the baking sheet with cookies in a preheated oven at 200 degrees for 10 minutes. Meanwhile, prepare the cream. Put room-temperature butter into a bowl. Add grated vanilla or vanilla powder from the packet. Beat the butter with a mixer. Break 2 eggs and combine them with the remaining two egg yolks. Place the bowl over a water bath. Beat the eggs with 180 grams of sugar for 5 minutes. Remove from the heat and beat for another 2 minutes. Then combine the beaten eggs with the beaten butter and beat again with the mixer.
- 5
Step 5
Remove the finished biscuit cookies from the parchment paper. Transfer the cooled cream into a piping bag. Squeeze the cream onto one cookie and top with another. Refrigerate until set.
- 6
Step 6
We're making the glaze. I took apricot jam and heated it until it became liquid. Added a little rum, and it turned out just right. Using a brush, I coated each pastry with the glaze. Then, the pastries should be covered with icing. You can make the icing yourself by mixing powdered sugar with the remaining egg whites and beating it with a mixer. You can add lemon juice to taste. Pour the icing over the pastries.
- 7
Step 7
Let the pastries set. I also decided to decorate them using the remaining glaze. I added some powdered sugar and a pinch of cocoa to it. Then, using a piping bag, I made these patterns on top. It turned out just like a restaurant dessert! Perfect for impressing guests!