New Year's Eve Petits Fours

Ingredients for 1 servings:

• 300 ml sweet cream
• 100 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 1 sachet of rum flavoring (rum-back)
• 3 eggs
• 200 g wheat flour
• 2 tsp baking powder
• 100 g hazelnuts, chopped
• 100 g nougat
• 25 ml sweet cream
• 1 sachet of cherry brandy (Kirschwasser-Back) or 100 g jam (e.g. cherry)
• 200 g white chocolate coating
• 100 g chocolate coating, whole milk
• e.g. pistachios, chopped
• n. B. Chocolate decoration (decorative sheets)
• n. B. Food coloring (sugar writing)

Instructions

Working time approx. 45 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 15 minutes

Makes about 30 pieces.

Whip the cream until stiff. Add the sugar, vanilla sugar, salt, and rum baking powder. Stir in the eggs. Mix the flour, baking powder, and nuts and stir in. Pour the dough onto a baking sheet lined with baking paper and smooth it down. Bake in the preheated oven on the middle rack at 175°C for about 20 minutes (depending on the oven type). Cool the dough on a wire rack. Meanwhile, heat the nougat with the cream and kirsch in a saucepan – do not boil! Cool again in a cold water bath. Cut the cake sheet in half. Spread one half with the nougat mixture or jam. Place the second dough sheet on top. Cut the sheet into cubes (2 x 2 cm), diamonds, or triangles. Melt the chocolate coating (both types separately) in the microwave for 2 minutes at the lowest wattage. Place the pastry on a wire rack. Place baking paper underneath to catch any excess chocolate coating. Cover the petits fours with the chocolate coating and decorate as desired with icing, pistachios, decorative leaves, etc. This pastry is delicious not only for New Year’s Eve and can also be used as a cake if you don’t cut it.