Biscuit miniature French cakes of the same size, but with a variety of fillings - a simple and win-win dessert option for a buffet table. The biscuits can be baked in advance and frozen, and defrost, cut and stuffed on the day of serving.
It is necessary
- For biscuits:
- - 175 g butter;
- - 175 g of sugar;
- - 3 eggs;
- - 175 g flour;
- - 1, 5 teaspoons of baking powder.
- For the cream:
- - chocolate paste;
- - 75 ml of cream;
- - 0.5 orange peel.
- For Lemon Kurd:
- - 1 lemon;
- - 1 egg;
- - 50 g of sugar;
- - 10-15 g of butter.
- For decoration:
- - orange zest;
- - kiwi;
- - mascarpone (cream cheese);
- - strawberries;
- - icing sugar (for dusting).
Instructions
Step 1
Put softened butter in a deep container, cut it into cubes, add sugar. Add sifted flour mixed with baking powder, add eggs. Beat thoroughly with a mixer or rub well with a wooden spoon until a homogeneous dough is formed.
Step 2
Prepare 6 silicone molds for tall tartlets. Place the molds on a metal baking sheet. Spread half of the dough into the molds by leveling the surface with a spatula.
Step 3
Bake for 20 minutes in an oven preheated to 180 ° C. When the biscuits are golden and springy under your fingers, they are ready.
Step 4
Cool the baked goods in the pan for 15 minutes, then place on a wire rack until they cool. Bake a second batch of biscuits from the remaining dough. There will be 12 pieces in total.
Step 5
Prepare Lemon Kurd. Light egg-lemon cream is prepared using the technology of a common custard, in the structure of which, milk is replaced with lemon or any citrus juice. The taste of the cream, depending on the amount of lemons, can turn out to be more or less sour, as a result of which the juice should be diluted with tangerine or orange juice.
Step 6
Rub the lemon zest and combine with sugar. Make lemon juice and pour into the sugar mixture. Beat a little egg (no foam), add to the lemon mass. Leave to sit for 30 minutes for the zest to transfer its bouquet.
Step 7
Filter the mixture to separate the zest and undersized protein particles, in order to prevent the appearance of white flakes when heated. Pour the strained solution into a saucepan, add softened butter and cook with regular stirring over medium heat until thickened.
Step 8
Cut the cooled biscuits in half horizontally. Spread the bottom halves of the petit fours with the filling of your choice with a spatula knife: chocolate paste, lemon curd or mascarpone.
Step 9
Sponge biscuits with chocolate spread with whipped cream and zest, spread kiwi slices on the lemon curd, and fan-shaped strawberry slices on the mascarpone.
Step 10
To do this, take the berry by the stalk and put it on the board. Make longitudinal cuts, starting just below the stem and continuing to the very tip of the strawberry. Press the berry blanks with your fingers and the plates will disperse in the form of a fan.
Step 11
Cover the top halves of the cakes, sprinkle with powdered sugar, garnish with whole berries, kiwi slices, lemon zest.
