Petits Fours (2)

Name: Petits Fours (2)
Ingredients: almond paste; butter icing and cakecrumbs; apricot marmalade or glaze; apricot marmalade or glaze; Genoese pastry; glacé icing or royal icing

Preparation info

Difficulty
Easy

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1871

About

Ingredients

Genoese pastry
apricot marmalade or glaze
butter icing and cakecrumbs
almond paste

Dessert
Cake
Vegetarian

Method

Cut neat shapes of Genoese pastry squares, rings, triangles, etc. Using apricot marmalade, fasten a small piece of almond paste or some butter icing mixed with cake-crumbs and flavoured with vanilla, kirsch, rum, etc., neatly on top of each piece of Genoese. Coat with glacé or royal icing and decorate with fine piping, scrolls, etc.