Many grocery stores in the world carry machine made cookies/petit four/biscuits which are made with pure butter, good quality chocolate and natural ingredients. This certainly makes it more challenging for us in the pastry lab to produce these products which surpasses the competition. One advantage we have is that many of our cookies/petit four can easily be adjusted to the seasons or specific holidays. A second benefit is that we can use ingredients which have a rather short shelf life which the giant manufacturers cannot. Another plus is that some cookies are only amazing the day they were made. Take for example a chocolate chip cookie, highly desired when they are soft and chewy which can only be produced by a bakery/Patisserie/home. Interesting about these cookies is that in many parts of the world these are baked to a crisp state. In the United States, the crisp version of chocolate chip cookies are primarily made by the giants and packaged.
Petit Four
- Roll chilled coconut shortbread* 2.5 mm (1/8 inch) thick. Cut into circles and bake at 180°C (375°F)) until blond in color- not golden brown.
- Using a small star tip pipe a border of almond macaronade* on the edge.
- Return to same degree oven and bake until golden color. If needed use a double baking sheet to prevent excess browning of the bottom.
- Once cooled place a slice of candied kumquat in each petit four.
- Fill with crystallized milk chocolate or low cocoamass dark chocolate. (Or a blend of the two)
*Coconut shortbread recipe on Pg 389 in On Baking, second edition or Pg 382 in On Baking third edition.
* Almond macaronade recipe on Pg 343 in On Baking, second edition or Pg 338 in On Baking third edition.
These look amazingly good… can’t wait to give them a try!!
They look really delicious , amazing as always
thank you chef.
So do you have to candy any fruit that you use down in the petit four or can you use fresh fruit? What other fruits would you recommend?
It looks fantastic!
Just a quick note that the Coconut Shortbread recipe is on this website as well.
And I can tell that it is delicious!
What if we dont have the book???
sounds amazing and like you said this is a recipe for all seasons! cant wait to try this!
Wow! These look amazing! I will have to try!
They look amazing… have to make them
Love these cookies, so versatile with different fillings, and they taste as good if not better than they look.
That looks awesome!! I cant wait to attempt this. And also with other type of fillings. (:
This just looks delicious! Even though I don’t really like any coconut in my food, I just truly want to try this!
YUM! These were delicious. Since the maccaronade had a tangy taste I went with using the milk chocolate in the middle as a substitute for the dark chocolate. Made a difference in the taste. Great Recipe.
The cocoanut shortbread recipe is EASY and DELICIOUS, and a great base for a creation of your own making own making.
Yummy….Chocolate!!!!!!!!
These look delicious. i like the ability to change up the fillings and make it according to the season because we crave for certain flavors and like you said some things have a short shelf like so it would be good to use if we had something that was near its expiration date!
So excited about these I was looking for an excuse to use the macaronade again. So chewy and delicious.
Tilly
The use of cocnut shortbread in this way is so good
They look amazing… can’t wait to try
i really like this style of petit four. it gives the opportunity to create any shape and flavor you would like.
These cookies look great!
Such a great desert, easy to start again when it comes to piping the macaronade. 🙂
I like this cookie because of all the posibilities of different fillings. I cant wait to try it.
these are so good I loved the rasberry filled ones.
This appears to be a elegant finger dessert that I will try and I may add different flavors. On your photos the gold flakes adds a nice touch.
such a versatile dessert. i like that i can make it in advance and then fill then when im ready to serve.