Assorted Petit Fours

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Assorted Petit Fours
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Health Score:
4,0 / 10
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 4 h. 57 min.
Ready in
Calories:
1578
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie1,578 kcal(75 %)
Protein14.2 g(14 %)
Fat24.77 g(21 %)
Carbohydrates327.26 g(218 %)
Sugar added24.95 g(100 %)
Roughage2.19 g(7 %)
Vitamin A141.88 mg(17,735 %)
Vitamin D1.76 μg(9 %)
Vitamin E9.2 mg(77 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.58 mg(53 %)
Niacin2.18 mg(18 %)
Vitamin B₆0.05 mg(4 %)
Folate48.41 μg(16 %)
Pantothenic acid0.17 mg(3 %)
Biotin12.37 μg(27 %)
Vitamin B₁₂1.17 μg(39 %)
Vitamin C6.57 mg(7 %)
Potassium426.81 mg(11 %)
Calcium99.2 mg(10 %)
Magnesium114.79 mg(38 %)
Iron4.84 mg(32 %)
Iodine52.8 μg(26 %)
Zinc1.6 mg(20 %)
Saturated fatty acids7.8 g
Cholesterol154.75 mg

Ingredients

for
60
For the sponge
4
100 grams
1 pinch
80 grams
20 grams
For the filling and decoration
100 grams
100 grams
60
halved, peeled almonds
1 kilogram
2 tablespoons
2 tablespoons
50 grams
50 grams
white Chocolate

Preparation steps

1.

Preheat oven to 200°C (approximately 400°F)

2.

For the sponge: Separate eggs and beat yolks until frothy with half of the sugar. Beat egg whites with a pinch of salt until stiff, sprinkle in remaining sugar and continue beating until mixture shines and stiff peaks form.

3.

Place egg whites onto egg yolk mixture, combine flour with cornstarch, then gradually fold in everything.

4.

Spread out batter in a baking sheet lined with parchment paper and bake in oven for 10-12 minutes, testing doneness with a toothpick.

5.

Remove sponge from oven, turn out onto a wire rack and allow to cool.

6.

For the filling and decoration: Divide sponge into four. Brush one layer with apricot jam and top with another layer. Brush another sponge layer with raspberry jelly and top with remaining layer. Then cut into cubes about 3 x 3 cm (approximately 1 x 1 inch). Brush each cube with a little apricot jam and raspberry jelly and cover with halved almonds. Place on a wire rack and allow to dry.

7.

Divide fondant in half, melt each in a saucepan over low heat while stirring and mix one half with mango juice and the other half with raspberry juice.

8.

Cover half of the cubes with yellow and the other half with pink icing and leave to dry.

9.

Coarsely chop chocolate separately, melt individually in bowls over a pot of hot (not boiling) water. Remove from heat, let cool slightly, place into freezer bags, cut off a tiny corner and decorate with the chocolate. Allow to dry and serve.

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