PETITS FOURS WITH MOGADOR PREMIUM-AVOLETTA-MANTECA-VIENNESE
ALMOND PETITS FOURS
Difficulty level
ALMOND PETITS FOURS
Ingredients
| MOGADOR PREMIUM | g 1000 |
| egg whites | g 130-150 |
Ingredients
| VIENNESE | g 1000 |
| egg whites | g 100-120 |
Ingredients
| MANTECA | g 1000 |
| egg whites | g 80-100 |
Ingredients
| AVOLETTA | g 1000 |
| egg whites | g 150-180 |
Ingredients
| BLITZ - diluted with the 20% of water | To Taste |
Mix the ingredients forcefully for a few minutes.
Transfer the mixture in a pastry bag, then pipe the petits fours onto parchment paper sheets. Bake at 230-240°C for 8-10 minutes.
When still warm, glaze the sweets with diluted BLITZ.
"The petits fours made with AVOLETTA need a 4-5 hour rest before baking.
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