2 Chocolate Petits Fours for After-Dinner Enjoyment

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These small cakes are delightful for special occasions.
They go down well when served with coffee after a meal.
Although they are not expensive to make, they require care and attention to detail because they must look attractive.
Petits Fours are served in small paper cases.
Chocolate Japonais Ingredients:
  • 2 egg quantity Choux Pastry
  • Chantilly Cream
  • Chocolate Flavoured Fondant Icing (made with 225 grams lump sugar)
  • Almonds (shredded & toasted)
Use a forcing bag with a 13 millimetre (or thereabouts) plain nozzle.
Method:
  1. Set the oven to 200 degrees Celsius.
  2. Pipe the choux pastry in very small circles on a damp baking sheet.
  3. Bake in preset oven until crisp (10 to 15 minutes).
  4. Allow the cakes to cool and then fill with Chantilly cream.
  5. Dip the tops in warm fondant chocolate icing.
  6. Decorate with the almonds.
To make the Chantilly Cream:
  1. Place 300 millilitres of double cream into a cold bowl.
  2. Whisk gently until it thickens.
  3. Add 4 teaspoons of castor sugar and 3 drops of vanilla essence.
  4. Whisk until the cream holds its shape.
Colettes Ingredients:
  • 55 grams Plain Chocolate (finely chopped)
  • Ganache Cream (see below)
  • Gold Leaf
  • Pistachio Nuts (shredded)
Method:
  1. Place the chocolate on a plate over a pan of hot water.
  2. Work the chocolate with a flat knife until it melts.
  3. Allow to cool slightly.
  4. While still soft, line the inside of the paper cases with the chocolate.
    (You can use the pad of a finger for this).
  5. Leave to harden at room temperature.
To make the Ganache Cream:
  1. Break 70 grams of plain chocolate into small pieces.
  2. Cook in a small pan with 20 grams of plain unsalted butter and 4 tablespoons of double cream until thick.
    Beat well while cooking.
  3. Flavour with a dash of rum and leave to cool.
If the mixture separates, stir in a couple of drops of cold water.
To complete:
  1. Once the chocolate cases are hard, remove the paper casing.
  2. Pipe in the ganache cream.
  3. Decorate with the gold leaf and shredded pistachio nuts.
Enjoy with a cup of your favourite coffee.
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