Pastry Course Day Twenty-three: Petit Fours, Macarons, Croquettes

The 23rd day of the course was a really busy one! We made some petit fours, macarons and croquettes.

Assembling a petit four isn’t that hard. You take a piece of sponge cake, cut that into a few layers, add your filling and add a thin layer of buttercream on the top. On top of that you also add a very thin layer of marsipan. Next, you cut it in to the desired petit four shapes. This is the easy part…
What makes it hard to make petit fours is the finishing. The finish the petit fours you have to dip them upside down (!) into some fondant icing using a fork (that is bend) . Let me tell you, that’s quite a difficult task, but I managed to somewhat pull it off. I’m really happy with the end result!

Petit Fours
Petit Fours

Next to making the petit fours we also started making macarons. This was really fun to do as well. On of the key parts of making macarons is leaving them to dry for a certain amount of time. They really need to dry well. I chose to make green macarons with a fresh lime buttercream filling. Unfortunately the macarons didn’t puff up as much as I would’ve liked to, but the taste was perfect! This is definitely something I will practice at home more often until I manage to make the perfect macarons!

Macarons
Macarons

Finally we also made some croquettes. You might thing, what do croquettes have to do with pastry, but it turns out that croquettes were originally made by pastry chefs. So it actually is a classic part of patisserie. It’s always nice to know stuff like that! The filling actually turned out quite okay. Unfortunately I didn’t have time to finish the croquettes during the lesson so I took the final ingredients home and finished them there. I have to say, for a first try, they were pretty good indeed!

My croquette with a dollop of mosterd
My croquette with a dollop of mosterd

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