Alphabet petit fours

For 21 pieces
  • 3 eggs (size M)
  • 100 g Sugar
  • 25 g Cornstarch
  • 100 g flour
  • 1 TL Baking powder
  • 200 g Apricot jam
  • 300 g marzipan raw mass
  • 4 EL Apricot liqueur
  • 400 g dark chocolate couverture
  • 100 g white couverture
  • 25 g Coconut fat
  • Sugar
  • baking paper
  • Icing sugar
  • Disposable piping bags
105 minutes
Separate eggs. Beat the egg white and 3 tablespoons of cold water until stiff, sprinkling with sugar. Briefly stir in the egg yolks. Mix the starch, flour and baking powder. Sift the flour mix over the mixture and fold in. Spread the sponge mixture evenly on a baking sheet lined with baking paper (approx. 32 x 39 cm). Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 8 minutes. Remove and turn out onto a tea towel sprinkled with sugar. Peel off baking paper. Let cool down
Cut the biscuit plate into thirds. Beat the jam until smooth. Knead the marzipan with 2 tablespoons of liqueur. Roll out into a rectangle (approx. 32 x 13 cm) on a work surface dusted with powdered sugar. Brush the marzipan plate on each side with 1 tablespoon of liqueur and place on a sponge cake plate. Place the second plate on top and brush with jam. Place the third plate on top. Weigh down with a board and chill for approx. 1 hour
Chop both types of couverture separately. Add approx. 20 g coconut fat to the dark couverture and melt over a warm water bath. Add 5 g coconut fat to the white couverture and carefully melt it too
Cut the edges of the cake plate straight. Cut into approx. 21 squares (approx. 4 x 4 cm). Cover the petit fours with the dark couverture. Let dry on a wire rack. Fill white couverture into a disposable piping bag. Decorate the petit fours with it and let it dry. Decorate with letter pins
Waiting time approx. 2 1/2 hours
1 piece approx:
  • 260 kcal
  • 1090 kJ
  • 4 g protein
  • 13 g fat
  • 31 g carbohydrates


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