Strawberry Rose Petits Fours
Ingredients for 1 baking tray of the sweet Petit-Fours (30 x 40 cm). © Gräfe und Unzer Verlag. It smells of juicy cakes, delicious cakes, fine cookies and above all of passion. In "Der große Lafer - Backen", published by Gräfe und Unzer Verlag in 2012, star chef Johann Lafer presents the fine art of baking in wonderful baking classics.
Ingredients
| 400 g | strawberries | |
| 3 tbsp | 45 ml | dried rose petals (spice shop) |
| 1 | juice of lemon (for jelly) | |
| 125 g | jelly sugar 3:1 | |
| 4 | eggs (size M) | |
| 50 g | sugar | |
| 80 g | flour | |
| 20 g | cornstarch | |
| 3-4 tbsp | 45–60 ml | orange liqueur (e.g. Grand Marnier, or orange juice) |
| 150 g | raw marzipan | |
| 250 g | powdered sugar | |
| 1 | juice of lemon (for decoration) | |
| a few drops | red food coloring | |
| 75 g | white couverture to decorate |
Instructions
- Jelly: Wash the strawberries the day before, clean and cut small. Crumble the rose petals and place in a pan with strawberries, lemon juice and 100 ml of water and simmer over medium heat for 6-8 minutes. Let it stand overnight. Pour the berry mixture through a fine sieve into a saucepan. Stir in the gelling sugar and cook bubbly for about 5 minutes, stirring occasionally. Allow the jelly to cool in the fridge.
- Preheat the oven to 180° (convection 160°). Lay out a baking sheet with parchment paper. For the dough, place the eggs and sugar in a bowl and beat with the whisk of the mixer for about 5 minutes until frothy. Mix flour and cornflour, sift and fold over the egg-sugar mixture. Place the biscuit dough on the baking tray and spread evenly. Bake in the hot oven on the middle rack for about 15 minutes. Remove it, put it on a clean kitchen towel and carefully remove the baking paper. Let the biscuit cool down.
- Evenly sprinkle the biscuit with orange liqueur. Spread the strawberry and rose jelly for the Petit-Fours and smooth. Divide the biscuit into four equal pieces. Layer the biscuit pieces up with the jelly. Knead the marzipan paste with 50 g powdered sugar and roll it out between cling film about 2 mm thick in the size of the layered biscuit. Remove the foil, place the rolled marzipan on the layered biscuit and press down. Cut out 12-14 small hearts with a heart cookie cutter.
- Stir the remaining powdered sugar smooth with lemon juice and a few drops of red food coloring. Spread the pink icing evenly on the petits fours with a spoon and let it dry.
- Chop the couverture, melt in a bowl over the hot water bath and pour into a small paper sack. Decorate the petits fours with it.
Tip: For an intense aroma of roses, stir 1 teaspoon of rose water under the casting.