Suzanne’s Recipe 1 – 2015 Petit Four de Marcepain et Creme de marron

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One of my favourite small sweet dishes to finish off a dinner is Petit four (a small cake or sweet) made from marzipan, or “Marcepain” in ancient French. These little, almond paste sweetmeats, can be made without additional flavouring or can be coloured and shaped into the forms of fruits. In this recipe I added some Crème de Peche de vigne, (wild peach liqueur from Alsace), to the almond paste mixture, which enhances the flavour. I then added a small filling of Crème de Marron, (sweetened chestnut cream). These Petit four were so easy to make and are a change from traditional after-dinner sweets such as chocolates. They are delicious served with a cup of coffee at the end of a dinner. They can be made beforehand and kept up to a week in the fridge.

I suggest serving them with a glass of ice cold Massenez Eau- de-Vie Vieux Kirsch (Dark cherry Schnapps) from Alsace and an espresso.

Ingredients for about 14 petit fours:

  • 100g Almond Powder (finely ground almonds)
  • 100g icing or castor sugar plus a bit extra
  • 1 egg white
  • 1 teaspoon of Crème de Peche de Vigne from the French Market shop
  • 1 tube of Clement Faugier crème de Marron    ’’             ’’                ’’

 

Directions:

  1. Preheat oven to 150 degrees.
  2. Pour the almond powder onto a flat pan and dry out the powder in the oven for about 10 minutes
  3. Allow the almond powder to cool.
  4. Mix the almond powder and sugar (icing sugar is preferable) in a mixing bowl
  5. Add the egg white and mix together.
  6. Add a teaspoon of the Crème de Peche de vigne and mix together into a thick paste.
  7. Use a chocolate or sweet mould. Place a small spoonful of the mixture in the base of each shape.
  8. Squeeze a small quantity of crème de marron onto the almond mixture.
  9. Spoon some more almond mixture over the top and press edges together to make it in the shape roughly of a small ball.
  10. Place in the fridge and allow to cool and stiffen a bit
  11. Sprinkle some sugar onto a flat surface. If you use castor sugar this gives a light crunchiness to the exterior.
  12. Scoop out each ball of mixture with a teaspoon, place on the sprinkled sugar and roll the ball in the sugar with the tips of your fingers to form an even outside surface.
  13. Place in an air tight container to stop them from drying out. Keep in fridge until ready to serve.

I recommend serving these Petit Fours with a glass of chilled Massenez Eau-de-Vie Vieux Kirsch from Alsace.

Bon Appétit!

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