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Mascarpone Petit Fours

Mascarpone Petit Fours
YIELDS
24 servings
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Ingredients

Puff Pastry

1
pkg puff pastry
1
egg, with 2 tbsp water for brushing
½
cup sugar

Mascarpone Cream

½
cup whipping cream
½
cup mascarpone cheese
5
Tbsp sugar
zest and juice of one lemon
3
Tbsp elderflower cordial
strawberries
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Directions

Step 1

Preheat oven to 375 F.

Step 2

On a lightly floured surface, roll out puff pastry to 1/4-inch thick and cut 24 discs
1 1/2 -inches in diameter. Egg wash discs and place on parchment-lined baking sheet.

Step 3

Then cut 24 more discs the same diameter and punch a hole in the middle.

Step 4

Place rings on top of whole dics (making little bouchees). Brush with egg wash and sprinkle with sugar. Bake for 18-20 minutes, until golden brown.

Step 5

Whip cream to soft peaks.

Step 6

Add mascarpone and remaining ingredients and whip until it holds its shape when whisk is lifted.

Step 7

Pipe about 2 tbsp mascarpone cream into the center of each “bouchee”, top with a halved strawberry and garnish with a lemon zest strip.

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