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X-mas petit fours
Let your imagination run free to create an endless assortment of Christmas petit fours. Merry Christmas!
190°C
25 min
160 pieces
Ingredients
Sweet short crust:
2.400 gr
Damco kano powder
950 gr
Butter
250 gr
Sugar
60 gr
Whole egg
120 gr
Water
Filling:
750 gr
Damco almond paste
240 gr
Damco Top R custard powder
600 gr
Water, cold
Crème:
2.000 gr
Butter
800 gr
Pomokrem
20 gr
Arlico aroma marasquin
InstructionsPrintDownload PDF
- Mix butter, sugar, water and eggs until all the lumps have dissolved.
- Add Damco kano powder.
- Once your dough has set, stop the machine.
- Chill dough for 12 hours.
- Whisk cold water and Damco custard powder top R in order to make a custard.
- Use a flat whisk to smoothen Damco almond paste and add the custard in three parts.
- Work the chilled dough to a supple dough, roll to 4 mm thickness and cut 5 cm ø circles.
- Pipe a drop of filling (approx. 10 gr) on the dough, leaving the edges clean.
- To make the crème first use a flat paddle to soften the butter.
- Replace the flat paddle with a whisk and whisk for 20 minutes in the third gear until airy.
- Add Pomokrem and Arlico aroma marasquin.
- Switch off the machine once completely mixed.
- Pipe a dollop of cream on the base, in order to create petit fours and finish with Chocuise souplesse and other decorations to your own taste.
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