Valentines Petit Four Sec

by Eddy Van Damme on January 25, 2011

For the weeks leading up to the day of love, I am sharing some of the things which I find of interest and which could be possibilities to serve on or before Valentine.   The first in the collection is a shortbread finished with raspberry jam, almond macaronade and chocolate. It is an excellent petit four sec which perfectly pairs with espresso or earl Grey tea.

Getting It All Together!

1. Roll out coconut shortbread (or use hazelnut shortbread) (recipe for coconut shortbread is in On Baking pg 389) and cut into hearts. Bake at 375°F (180°C) until a hint of color appears.

2. Pipe a border of Almond macaronade (recipe On Baking pg 343) on the edge.

3. Fill with raspberry jam and bake until golden.

4. Once cooled, temper couverture chocolate. If desired thin the chocolate with 5 % grapeseed oil for easier flowing.

5. Pipe the chocolate into the center of the heart and sprinkle with cocoa nibs.

16 comments on “Valentines Petit Four Sec

  1. Hilary Adams on said:

    Those look so, so good!! I want one NOW…. ;0)

  2. Great looking petit four Chef Eddy, thanks for sharing!!

  3. Diana Wallace on said:

    These are beautiful!!!! I can’t wait to try them for Valentine’s Day!!!

  4. Rudolf on said:

    Don’t they look tasty.
    Zien ze er niet smakelijk uit.


  5. This one looks similar to the other dessert, but it only has a berry filling inside top off with some sweet chocolate.

  6. Debora Noviana on said:

    That looks so yummy…. I want to try to make it someday 🙂
    Thank you for sharing the recipe chef.

  7. can u give me the recipe for both the coconut shortbread and the almond macaronade plz as i don’t know what page numbers u are referring to thks

  8. Gloria Campos on said:

    Chef Eddy,
    These shortbread cookies look awesome! Very pretty for Valentine’s Day… By any chance can we swap the jam and the chocolate?

  9. Eddy Van Damme on said:

    For sure you can.

  10. As usual, very beautiful and quite sure it’s delicious! Would you be able to provide the approximate size of the cutter that you used? What is the approximate yield for this recipe? Thank you very much, Chef.

  11. Heidemarie Vukovic on said:

    Hi Eddy Those Petit Four Sec are beautiful. I was wondering the picture you have about the nougat and then molded in chocolate. Is there a special chocolate mold you used? I love the look of that.

  12. Eddy Van Damme on said:

    Hi Edna great to hear from you!

    I made these last year and I am unclear on the yield. The diameter of the hear was 1.5 inch ( about 4 cm).
    Best wishes!

  13. Savanna Cunningham on said:

    could you leave out the jam ? or maybe swap the jam for strawberry?

  14. Susan Tran on said:

    HI Chef eddy. I know that this is really dumb, but I don’t have your book and I would really like to try this recipe. Is there anyway that I can get the macaronade recipe from you?

  15. Anthony on said:

    these are perfect not only for valentines day but anniversaries too! I would like to try filing these with different types of jam like a strawberry jam would be a good one.

  16. These are beautiful and delicious. I love the heart shape for Valentine’s Day ideas. I saw hazelnut paste recently and wondered if that would work as a substitute in the macaronade for a different flavor?

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