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Recipe Small pastry works of art: Petit Fours

How to Make Rilakkuma Bombe Cakes! (May 2019).


The classic pastry of French cuisine with a recipe by Julia Butz not only looks nice, but also tastes delicious. Petits fours are small cakes that have a great effect - not just on the taste buds. For a cup of coffee the cute artworks look unique and are perfect for special occasions. The recipe for doing it yourself can be found here.


  • 100g marzipan
  • 50g sugar
  • vanilla sugar
  • 6 eggs
  • 150g wheat flour
  • baking powder
  • 100g ground almonds
  • 50g butter
  • 250g apricot jam
  • 3 tablespoons of Gran Manner
  • 500g powdered sugar

For a baking sheet about 30x30xm

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  • Cut 100g marzipan raw mixture and mix with 50g sugar, a little vanilla sugar + 2 egg yolks on the highest level. Then add 4 egg yolks and beat to a creamy mixture.
  • Sift 150g of wheat flour, mix with 1 teaspoon of baking powder and stir into the pulp in batches. Add 100g ground almonds and stir. Finally, add 50g of liquid butter.
  • Place half of the dough on a baking tray lined with baking paper, smooth it and bake the first layer of the Petitsfours dough. About 10 minutes to 200 degrees. Then bake the second half of the dough. Loosen the pastry sheets from the paper and allow to cool slightly. Cut each plate once more so that 4 plates of the same size are produced.
  • For the filling, heat 250g apricot jam + 2 tablespoons Gran Manner (it works without alcohol) and spread about 1/3 on the 3 plates, the 4th as a cover on top. Now cut the plates clean at the edges and cut them into small cubes.
  • Cover each cube with frosting (mix 500g powdered sugar + 4 tbsp water + 1 tbsp Gran Mix). It is best to work with a pastry brush. If you want, you can also color the liquid frosting with a few drops of food coloring. Let the coated cubes dry. Heat the chocolate couverture over the water bath, dipping each cube briefly with the bottom so that a small step / foot is created.

Now decorate according to your mood.

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