Easy Petit Fours Recipe
These are easy to prepare fun looking French sweet petit fours. You can make these for any festivities such as Christmas, new year, easter, valentines day, baby shower, wedding etc. Just pick the sweet food grade decoration that you want to use to adapt to the season or occasion. We made those petit fours for Christmas so we used Christmas themed deco. This recipe makes about 50 petit fours, you can half the ingredients for half recipe.
Prep Time40 mins
Cook Time10 mins
Total Time50 mins
Servings: 50 petit fours
For the dough:
- 3.5 ounces Marzipan paste
- 1 stick Butter
- 2 1/4 cups All Purpose Flour
- 1 cup Powdered Sugar
- 2 Teaspoon Vanilla Sugar or regular sugar with few drops vanilla extract
- 2 Egg Yolks
- 1/4 cup Water
For the decoration
- 1.8 ounces Dark Chocolate cooking chocolates only
- 1.8 ounces White Chocolate
- 2.5 ounces Nougat
- 50 piece Icing Sugar Decoration see in post for ideas
In a bowl add all the dough ingredients listed above. Marzipan/almond paste, Butter, flour, sugar, vanilla sugar, egg yolks, and water. Mix well and beat to a smooth dough.
Once you have a smooth dough wrap a clean wrap around it and keep in the fridge for minimum 30 minutes to cool so that the dough gets a bit harder. That way it will be easier for you to roll
and cut out the dough.
Just before rolling out the dough, start your oven. Preheat to 180 Celsius/350 Fahrenheit.
Then roll out your dough to about 1/2 cm/0.2 inch thickness and cut out with a regular cookie cutter, repeat the process until all the dough has been cut out.
Place a baking paper on a tray and the freshly cut out cookies onto it, keep about 1 inch distance between each cookie. Bake each batch of cookies at 180 Celsius/350 Fahrenheit for about 10-12 minutes or until golden brown. watch your cookies that they don't get burned or under cooked, the time setting depends on your oven. Once baked let the cookies cool for a few minutes.
Then keep the black, white chocolate and nougat in a double boiler to melt. Decorate each cookie with the chocolate and nougat. For the nougat, use it between two cookies. The chocolate can be spread on the cookie surface and then press in one of the sugar decorations on top before the chocolate hardens.
Do this for all cookies and store them in a tin box [+ apple peel to keep them moist) or air tight container if you are living in a humid climate.
- Vanilla Sugar is also known as Vanillin
- Choose an icing sugar deco that you like to use
Serving: 17g | Calories: 70kcal | Carbohydrates: 8g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 18mg | Potassium: 22mg | Sugar: 4g | Vitamin A: 65IU | Calcium: 6mg | Iron: 0.4mg