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PETITS FOURS WITH MOGADOR PREMIUM-AVOLETTA-MANTECA-VIENNESE

ALMOND PETITS FOURS

Difficulty level

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
Final composition

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.

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The petits fours made with AVOLETTA need a 4-5 hour rest before baking.

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