I turned to my trusty Cordon Bleu baking book from the late 70s for Perfecting Patisserie this month. As a child I remember my mum cooking from it, her profiteroles in particular were very popular at dinner parties, as was her hazelnut meringue!
The book is full of patisserie recipes from Gateau Moka to bateaux de miel with plenty more in between. The book doesn’t include photos for all of the recipes which adds to the mystery a bit – I can imagine myself wondering what on earth some things are supposed to look like! I plan to try more of the more ambitious recipes soon, as well as the basic pastry and sponge recipes.
As I am currently having intentions towards healthy eating, I decided to make something quite small which wouldn’t put me off track. The petits fours aux amandes, or almond petit fours, caught my eye as I do like almond biscuits. I halved the quantities in the book to make a smaller batch.
Almond Petit Fours
- Sift the ground almonds and caster sugar into a bowl.
- Whisk the egg white in another large bowl using an electric hand whisk, until it has stiff peaks.
- Fold the ground almond and sugar mixture into the egg white, with the vanilla extract.
- Put the mixture in a piping bag with a star nozzle and pipe shapes onto a lined baking tray, allowing space between them.
- Bake at 180 degrees for 13-15 minutes.
- Remove from the oven and brush with a mixture of two tablespoons of milk and one tablespoon of sugar. Allow to cool.
- Makes 10 small biscuits, double the quantities for a larger batch
- Adapted from Baking 2, Cordon Bleu, 1971
- I didn't add any further decoration to my petit fours but typically they are decorated by adding either almond slices, glace cherries or angelica on the top.
Linking this up with Perfecting Patisserie for January.