Delicious Easter Petits Fours
What a gorgeous and sunny Easter holiday we’ve had so far. I have been tempted to just sit in my garden and not do any work this week.
I am going to be honest, unlike Christmas time where I tend to get excited about the food I will be serving to family and friends, Easter tends to go pass almost like any other days in our family. I know, sacrilege! The only thing reminding us that it’s not the case is a big Easter egg for my daughters, that I don’t fail to buy and a few chocolatey treats that I rustle-up here and there.
So here is one for you to try, delicious Easter Petits Fours, with a frangipane base and topped with a lush chocolate ganache and mini Easter eggs.
- You will need a cupcake tray buttered. With the quantities in this recipe you will be able to make 24 petits fours.
- Chocolate mini eggs
- A star nozzle
- A piping bag
- 200 g dark chocolate
- 200 ml double cream
- Set your oven at 170º C (static oven) 160º C (fan oven)
For the frangipane:
- You can get the frangipane recipe here. The only difference from the original recipe is that I added a table spoon of cocoa powder to the mix.
- Add one tsp of the frangipane mix in each of your cupcakes base and cook for 15 minutes. Once out of the oven, take your frangipane cups out of the tray and let them cool on a rack.
For the ganache:
Bring your double cream to the boil, leave it to cool for 2 to 3 minutes then add your chocolate and stir until completely melted. Put your ganache in the fridge for a good hour and a half. Take it out of the fridge and bring it back to room temperature by stirring it vigorously. Transfer your ganache in a piping bag with a star nozzle.
Decorate your frangiane cups with the ganache, try to make a twirl shape. Add the mini eggs for the finishing touch.
Have a lovely Easter…
P.S : These will keep for a good week in an airtight container, as the ganache has been pasteurised by boiling the double cream.
If you enjoy baking, I have a range of courses for you to try, check them out here.