Eva Sabet from Swedish Crown Bakery prepares a pastry named after a famous French actress from the 1800’s.
7oz marzipan or almond paste
3.5 oz or 1/2 cup sugar
1 large or 2 small egg whites
Shred the almond paste fine and put into a mixing bowl with an attached petal. Add sugar and mix until incorporated. Slowly add the egg whites and mix until no lumps are left. Line a baking pan with parchment paper and put mixture into a piping bag with a small opening. Pipe mixture onto the sheet in a size of a quarter. Make sure to leave enough room between the cookies for expansion. Bake at 390 for 6-8 minutes or until golden brown.
5.5 oz or 3/4 cup butter salted
1.5 cup powdered sugar
2 tsp vanilla
add flavor chocolate, fruit, caramel
Mix butter fluffy in a mixer for 10-15 min with a whisk, add powdered sugar and vanilla to the butter and mix for another 3 min. Now add any flavoring and mix in carefully so it doesn’t get runny.
Italian BButtercream Filling
3/4 cup Granulated sugar
3 Large egg whites
1 1/4 cup salted butter, room temp soft
1 teaspoon Vanilla extract
3 tablespoons Dark cocoa powder
2/3 pound chocolate to melt
1. Using a double-boiler, melt sugar into the egg whites. Stir occasionally until sugar is completely dissolved. Remove from heat. If you don’t have double-boiler, use a mixing bowl that fits over a pot. Fill the pot halfway with water. Make sure the bowl does not touch the water and only the steam heats the egg/sugar mixture.
2. Immediately start beating the egg/sugar mixture until double in size on medium-high speed. The texture should be the color of a marshmallow and glossy like a meringue. Make sure to beat for long enough that the mixture has cooled that once butter is added, it will not melt.
3. Mix in vanilla. Now drop in chunks of butter (about 3 tbsp or so in size) into running mixer on high speed for a minute. Add another 3 TBSP for another minute and continue like this until all the butter is used up. Mix until it becomes somewhat firm, if not put in fridge or freezer for 5-10min and mix again.
4. Now mix in cocoa powder. If the buttercream begins to loosen in texture, keep mixing or add another Tbsp of butter. It will become silky smooth if mixed long enough.
5. Pipe buttercream onto the underside of the cookies with a piping bag. Make sure to add buttercream all the way to the edges. This will help with adding the chocolate topping. Freeze for about an hour to cool buttercream. Freezing prevents buttercream filling from melting when dipped into the melted chocolate.
6. For the chocolate coating, melt the chocolate in a double boiler as described in step 1. Dip the cookies upside down into the melted chocolate.. Coat the buttercream frosting completely. The cookie bottom should remain uncoated.