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Le Chaudron recipe
Mignardises de fêtes
Holiday petits fours platter
⏱ 120 minServes 20Medium285 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients20 servings
200 g (7 oz)70% dark chocolate
100 g (3½ oz)almond flour
80 g (3 oz)powdered sugar, sifted
2egg whites
100 g (3½ oz)chopped candied fruit
50 g (2 oz)chopped pistachios
30 g (1 oz)cocoa powder
100 g (3½ oz)white pastry fondant
- 200 g (7 oz) 70% dark chocolate
- 100 g (3½ oz) almond flour
- 80 g (3 oz) powdered sugar, sifted
- 2 egg whites
- 100 g (3½ oz) chopped candied fruit
- 50 g (2 oz) chopped pistachios
- 30 g (1 oz) cocoa powder
- 100 g (3½ oz) white pastry fondant
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 20. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Make 3 kinds of petits fours for a colorful holiday platter.
- For the little financiers: whip the egg whites and fold in the almond flour, powdered sugar and chopped candied fruit.
- Pipe onto the lined sheet and bake 12 minutes at 150°C (300°F) convection until golden.
- For the chocolate truffles: melt the chocolate over a water bath, then shape small balls.
- Chill the truffles 30 minutes until firm, then roll each in sifted cocoa.
- For the mendiants: pipe rounds of white fondant and top right away with chopped pistachios and mixed dried fruit.
- Arrange all 3 on a pretty platter and keep cool until serving.
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