Crimson Red Breton Petite Four
A rich and indulgent bite composed of a Crimson Red breton, Crimson Red ganache, a blood orange gel, and toasted coconut.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at dezaan.com.
Cooking tools:
- Stand mixer
- Blender
- Piping bag
- Star piping tip
- Sifter
- Fine-mesh sieve
- Round mold
- Oven
- Stove
- Mixing bowl
- Whisk
- Saucepan
- Measuring spoon
- Spoon
- Spatula
- Baking sheet
- Refrigerator
- Skillet
Ingredients
- 140g Flour
- 20g deZaan Crimson Red Cocoa Powder
- 1g Salt
- 6g Baking Powder
- 130g Butter
- 110g Confectioners' Sugar
- 50g Egg Yolks
- 10g Vanilla Paste
- 250g Cream 35%
- 100g Granulated Sugar
- 75g deZaan Crimson Red Cocoa Powder
- 110g Butter
- 300g Blood Orange Puree
- 4g Vanilla Paste
- 4g Agar Agar
- Cocoa-coated Chocolate Discs
- Toasted Coconut Flakes
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