Petit Fours

Looking for something original and delicious for a dessert table, buffet, or special sweet occasions? These charming, elegant Petit Fours are the perfect choice!
Exciting flavor combinations like pistachio with strawberry, hazelnut, almond, or peanut with cherry will surprise you with their intense taste. They are easy to prepare and beautifully presented thanks to ready-made chocolate molds: Caro, Queen, Crown, and Star.

RecipePhoto

Used products and decorations

CARO CUP

Code 3392

CROWN CUP

Code 3391

QUEEN CUP

Code 3397

STAR CUP

Code 3394

FRIZZ

Code 331562

CHOCOLATE MILK 34%

Code CHL35XXC3

CHOCOLATE WHITE 29%

Code CHB28XXB3

ROASTED BLANCHED PISTACHIO NUTS 1KG vacuum bag

Code 6181

HAZELNUT CROCANT 50% 1KG

Code 6149

ROASTED HAZELNUT 100% 5KG

Code 3310

CRISPY FLAKES ROYAL

Code 332451

ROASTED BLANCHED ALMOND 100% 1KG

Code 6103

ROASTED BLANCHED PEANUT 100% 1KG

Code 6173

ROASTED BLANCHED PISTACHIO 100% 1KG

Code 6115

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Recipe

PISTACHIO & STRAWBERRY - Strawberry gel

Ingredients:

200gStrawberry puree

50gSugar

10gConcentrated strawberry paste

2,5gAgar

Preparation:

Mix all ingredients and bring them to boil. Leave the mixture aside in refrigerator to set. When solidified, blend it using a hand blander until the consistency of smooth gel is obtained.

PISTACHIO & STRAWBERRY - Pistachio ganache

Ingredients:

200gBarima Artisanal White chocolate 29%

100gCream 30%

30gButter

60gBarima Artisanal Pistachio paste 100% / roasted blanched

10gWhite rum

Preparation:

Bring the cream to boil, pour it on white chocolate and blend it all together until the chocolate melts. Add pistachio paste, butter, and rum, and blend it again until smooth. Apply strawberry gel to Barbara Decor Star chocolate cups (code 3394) and then fill them up with pistachio ganache of max. 30ᴼC.

Hazelnut - Hazelnut ganache

Ingredients:

200gBarima Artisanal Milk chocolate 34%

100gCream 30%

30gButter

60gBarima Artisanal Hazelnut paste 100% / roasted

Barima Artisanal Hazelnut crocant 50%

Preparation:

Bring the cream to boil, pour it on milk chocolate and blend it all together until the chocolate melts. Add hazelnut paste and butter and blend it again until smooth. Fill Barbara Decor Crown chocolate cups (code 3391) with hazelnut ganache of max. 30ᴼC and sprinkle them with hazelnut crocant on top.

ALMOND - Crunchy filling

Ingredients:

50gBarima Artisanal Almond paste 100% / roasted blanched

50gBarima Artisanal White chocolate 29%

50gBarima Artisanal Royal crispy flakes

Preparation:

Melt the chocolate in a microwave, then add almond paste and stir. Add Royal crispy flakes at the end and stir again.

ALMOND - Almond ganache

Ingredients:

200gBarima Artisanal White chocolate 29%

100gCream 30% fat

30gButter

60gBarima Artisanal Almond paste 100% / roasted blanched

Preparation:

Bring the cream to boil, pour it on white chocolate and blend it all together until the chocolate melts. Add almond paste and butter and blend it again until smooth. Apply crunchy filling to Barbara Decor Caro chocolate cups (code 3392) and then fill them up with almond ganache of max. 30ᴼC.

PEANUT & CHERRY - Peanut ganache

Ingredients:

200gBarima Artisanal White chocolate 29%

100gCream 30% fat

30gButter

60gBarima Artisanal Peanut paste 100% / roasted blanched

Candied cherries

Preparation:

Bring the cream to boil, pour it on white chocolate and blend it all together until the chocolate melts. Add peanut paste and butter and blend it again until smooth. Insert the cherries into Barbara Decor Queen chocolate cups (code 3397) and then fill them up with peanut ganache of max. 30ᴼC.