Coffee-Orange Petit Fours

Ingredients for 1 servings:

• 250 g butter, soft
• 250 g sugar
• 4 eggs, room temperature
• 200 g flour
• 100 g cornstarch
• 1 tsp baking powder
• 2 oranges, grated peel
• 1 pinch of salt
• 200 ml whole milk
• 3 egg yolks
• 30 g sugar
• 10 g flour
• 10 g cornstarch
• 5 tsp instant coffee powder
• 125 g butter, soft
• 1 tbsp powdered sugar
• 1 marzipan cover
• 1,000 g powdered sugar
• n. B. food coloring
• 200 g icing sugar, a little more if necessary
• 1 egg white, size M

Instructions

Working time approx. 2 hours; Rest period approx. 1 day; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 2 hours 30 minutes

For the base: Beat the butter, sugar, and salt until fluffy. Then add the eggs, but don’t overbeat. Mix the dry ingredients, sift them into the butter mixture, and stir in along with the orange zest. Pour the batter into a baking dish to a depth of about 2 cm and bake in a preheated oven at 180 degrees Celsius for 20-30 minutes. For the filling: Mix the egg yolks with the flour, a few sips of milk, and the cornstarch. Bring the milk and sugar to a boil in a saucepan. Add some of the hot milk to the starch mixture, stirring vigorously. Now add the remaining milk to the mixture and stir vigorously. Return the mixture to the saucepan and bring to a boil, stirring constantly, until the cream thickens. Let the cream cool in the refrigerator, then stir in the coffee powder. Beat the butter and powdered sugar at full speed until fluffy and white, then add the pastry cream. Once the base has cooled, divide it horizontally. (If you like, you can of course divide the layers to create four, but then the amount of cream will have to be doubled.) Now spread a thin layer of cream on one of the layers and place the second layer on top. Stick the marzipan topping to the top with a thin layer of cream. Chill the cake for about 1 hour so that the butter in the cream can harden and give the petit fours more stability. Cut the base into cubes measuring approximately 3 x 3 – 5 x 5 cm and place each cube, leaving enough space between them, on a wire rack that is then placed on a baking sheet lined with aluminum foil. For the glaze: For the glaze, mix the icing sugar with enough water until it reaches a creamy, but not too watery, consistency. If necessary, divide the mixture into different colors. If part of the mixture is not being used, cover it with foil to prevent the glaze from drying out. Using a piping bag, cover the cake cubes with the glaze and let the glaze dry for 30 minutes. For the decoration: Mix the egg whites with the powdered sugar until you get a smooth, piping consistency. Add a little more powdered sugar if necessary. Transfer the royal icing to a piping bag fitted with a piping nozzle size 1-3 (depending on your preference) and use it to decorate the petit fours as desired.