Petit Four Sec

by EDDY VAN DAM M E on MAY 3, 2010

Biscuit Vanille | Petit Four Sec

Oftentimes pastry chefs are asked “What is your favorite thing to
make”? Personally, I’m not sure if I have a true preference for any
particular thing, but I must say that I do like the world of Petit
Fours. Since they need to be small, beautiful, and delicious and at
the same time being texturally interesting makes them very
intriguing to me. Another objective is not to make them too
complicated so they will not become overly time consuming.
Oftentimes pastry chefs are confronted with special dietary request
and since these are gluten free petit fours; this type makes them
extra noteworthy.

One variety of petit four I particularly like is made with a nut

meringue type batter, known in Belgium as Biscuit Vaniile. Many
pastry shops in Belgium offer a wide selection of petit fours made
using biscuit vanille. Most often, the batter is piped with a medium
piping tip and after baking filled with a variety of fillings such as
marzipan which has been thinned with liquor, ganache, hazelnut
paste etc. In Belgium a very popular version of these are called
“bokkepootjes “, which translates into ram’s legs. They are made by
piping tubes with a medium tip about 2 inches (5 cm) long and
sprinkled with sliced and roughly chopped almonds. After baking
they are sandwiched with ganache and both ends are dipped in
couverture chocolate.

Getting it all together!

This type of petit four will easily be good for 4-5 days stored at
room temperature, provided they are in a tight sealed container.
Once baked and cooled they should be crunchy, if under baked they
may draw moisture to them and become soft. Therefore baking at a
low oven temperature is necessary. I used a homemade stencil,
using a food safe product since a standard purchased stencil does not
give me the thickness I desire.
Biscuit Vanille| Petit Four Sec
Yield: About 100 sandwiched petit four sec
8 (8 oz) Egg whites 240 g
½ Cup (4 oz) Extra fine granulated sugar (1) 120 g
2 teaspoons (2 tsp) Dried egg whites 5g
1 teaspoon (1 tsp) Vanilla bean paste 5g
1 ½ Cups (6 oz) Almond or hazelnut flour-meal 180 g
¾ Cup (6 oz) Extra fine granulated sugar (2) 180 g
4 Tablespoons ( 1 oz) Cornstarch 30 g
1. In a bowl whip the egg whites to slight foam on medium speed.
Meanwhile sift sugar (1) and dried egg whites to combine.
Gradually add to whipping whites.
2. Combine very well the almond flour, sugar (2) and cornstarch.
3. Add the vanilla to the stiff whipped egg whites and remove from
machine.
4. Re-whisk the egg whites to make creamy and gradually fold in
the dry ingredients. Do not over-fold.
5. Stencil or pipe the batter on Silpat and sprinkle with cocoa nibs
and powdered sugar. Bake in a 320°F (160°C) oven until light
golden.
6. Let cool and fill with filling of choice.
7. Decorate with a chocolate décor.