Description
Petit fours (FR. petits fours) — a selection of different small cookie (or cake), which often is made from the same dough, but different in design and additives.
Ingredients
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Butter
125 g
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Sugar
50 g
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Yolk egg
1 piece
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Flour
175 g
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Walnuts
50 g
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Black currants
60 g
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Mango
60 g
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Chicken egg
2 piece
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Milk
140 ml
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Sugar
180 g
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Agar-agar
2 tsp
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Water
100 ml
Cooking
Sift the flour, nuts grind in a blender.
To softened butter add the egg yolk and sugar, all beat with a mixer until smooth. Add the sifted flour and continue to beat, you get a baby. Into crumbs, add chopped nuts and hand knead the dough. Cover it with foil and put it in the refrigerator for about 20 minutes.
On a sheet of parchment paper (which will bake) roll out the dough (0.5 cm) via plastic wrap. Cut out cookies, remove excess dough. Bake in a preheated 180* C (350* F) oven for 10-15 minutes. Ready cookies cool completely.
Currants - 60 g (if currants frozen, pre-it needs to be thawed), 1 egg yolk 70 ml of milk private in a blender. Berry mixture strain through a sieve to make it smooth.
Mango peel, cut the flesh, we will need 60 to Blend it in a blender with 1 egg yolk and 70 ml of milk. Strain is not necessary, the mixture turns homogeneous.
Ahadow the mango mixture and stirring heated in a water bath. They should be very hot (temperature 90-95 degrees). Once the desired temperature is reached, making a very small fire to the mixture was hot before it enter in whites with agar.
Whisk 2 protein at a medium speed.
Heated 100 ml of water with 2 tsp. of agar, bring to a boil stirring constantly. Then add 180 g of sugar and again bring to a boil over medium heat. Boil until increasing in volume and the appearance of white foam about 3 minutes.
As soon as the mass begins to increase in volume and will appear white foam, immediately remove from the heat and pour into proteins, whisking at medium speed.
Protein weight will greatly increase in volume, will become white and shiny. Divide it into two parts. One of the hot berry mixture and also whisk, ensuring uniformity. In the second part of the input hot mango mixture. Agar starts to harden already at a temperature of 40 degrees, so work very quickly.
Pour in molds and refrigerate.
Put the soufflés on a cookie.
Cookies are very tender and crumbly.
But the soufflé just melts in your mouth.
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