PETITS FOURS WITH MOGADOR PREMIUM-AVOLETTA-MANTECA-VIENNESE
ALMOND PETITS FOURS
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."