John Myers
Peach and Cream Cheese Petit Fours
The perfect peach and cream cheese petit fours recipe with a picture and simple step-by-step instructions.
For the filling
- 75 g Sugar
- 165 g Flour
- 1 Vanilla pod
- 1 Egg yolk
- 150 g Cream cheese double cream setting
- 2 Shot glasses Juice
- 2 Half peaches – can or glass
- 1 Teaspoon. Instant gelatin
- 50 g Dark chocolate couverture
- Make shortcrust pastry – roll out and cut out circles – put in the pre-greased muffin molds and bake at 160 degrees for about 15 minutes until golden brown.
- In the meantime, cut 24 pieces from 1 peach half to decorate. Puree the remaining peach with the cream cheese, juice and gelatine in the cake machine. Pour into a piping bag with a nozzle and place in a cold place – approx. 30 minutes
- Let the shortcrust pastry bases cool down and fill with the fish cheese cream. Decorate with a piece of peach chocolate threads
- The recipe is actually leftover – the ingredients such as peach and shortcrust pastry (from the button biscuits) were still in the refrigerator. The recipe above is 1/4 of the recipe don the button biscuits !! ;-).
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