Floral Petits Fours

For petits fours preheat oven to 180 °C and grease small baking cups with butter (e.g. small muffin tins).

Beat the eggs and sugar until thick, then carefully fold in the flour with a whisk. Pour the batter into the prepared muffin tins and bake in a hot oven for about 12 minutes (on sight).

Meanwhile, heat jam with a dash of water. As soon as the cakes are baked, remove them from the ramekins and brush them with the jam while they are still hot. (Additionally or alternatively, the cakes can be cut in half horizontally and “filled” with jam). Leave to infuse in the refrigerator for at least one hour.

Color marzipan with food coloring and form small flowers.

Melt the dark couverture, coat the little cakes with it and let them dry. Soften the white couverture, decorate the tops of the cakes with it and decorate with the marzipan flowers to taste.

Serve the flower petits fours.

Preparation Tip:

Flower petits fours will easily last 2-3 days in the refrigerator, but taste best when completely fresh.

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