Fours Pochés

Name: Fours Pochés
Prep time: 50 min
Cook time: 15 min
Total time: 1 h 5 min
Ingredients: 135g almond powder; 90g granulated sugar; 2 small egg whites egg white; 2 tsp apricot jam (strained); 2 drops vanilla extract; 2 drops almond extract; to taste almonds (halved, for decoration); to taste candied cherries (halved, for decoration); to taste hazelnuts (whole, for decoration)

Fours pochés are small French pastries made using a piping bag, with a dense texture and decorative toppings of nuts or cherries.

1h 5m

Easy

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Ingredients

almond powder 135g

granulated sugar 90g

egg white 2 small egg whites

apricot jam (strained) 2 tsp

vanilla extract 2 drops

almond extract 2 drops

almonds (halved, for decoration) to taste

candied cherries (halved, for decoration) to taste

hazelnuts (whole, for decoration) to taste

Instructions

Step 1

Preheat oven to 180°C. Line two baking sheets with parchment paper. Sift almond powder and granulated sugar twice into a container, add one egg white, apricot jam, vanilla extract and almond extract. Stir and add the remaining egg white in batches until a stiff consistency is reached (the mixture should be very thick and hard to pipe with a piping bag).

Step 2

Spoon the mixture into a piping bag fitted with a 1cm diameter star tip, pipe 4cm diameter rosettes onto the parchment paper. Decorate each rosette with half an almond, half a candied cherry, or one whole hazelnut. Let rest at room temperature for 30 minutes.