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Restaurants›Metropolitain Brasserie Restaurant›Assorted gourmandises, macarons, petit fours and cupcakes Recipe

Assorted gourmandises, macarons, petit fours and cupcakes Recipe

Name: Metropolitain Brasserie Restaurants Assorted Gourmandises, Macarons, Petit Fours And Cupcakes Recipe
Cook time: 2 h
Total time: 2 h
Yield: 24 servings
Cuisine: French
Ingredients: 1 cups Almond flour; 1.5 cups Powdered sugar; 3 large Egg whites; 0.25 cups Granulated sugar; to taste Food coloring; 1 cups Buttercream filling; 1 loaf Pound cake; 0.5 cups Marzipan; 1 cups Chocolate ganache; 1 cups Royal icing; to taste Decorative sprinkles; 1.5 cups All-purpose flour; 1 cups Granulated sugar; 1 tsp Baking powder; 0.5 tsp Salt; 0.5 cups Unsalted butter; 2 large Eggs; 2 tsp Vanilla extract; 0.5 cups Milk; 1 cups Frosting

Inspired by Metropolitain Brasserie Restaurant

Time2h

Serves24

Indulge in our Assorted Gourmandises, a delightful selection of exquisite macarons, delicate petit fours, and luscious cupcakes. Each treat is handcrafted with the finest ingredients, showcasing a variety of flavors and artistic designs that will tantalize your taste buds. Perfect for sharing or savoring solo, this irresistible assortment is a sweet celebration for any occasion.

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Ingredients

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Macarons

1 cups Almond flour

1 1/2 cups Powdered sugar

3 large Egg whites

1/4 cups granulated sugar

to taste Food coloring

1 cups Buttercream filling

Petit Fours

1 loaf Pound cake

1/2 cups Marzipan

1 cups Chocolate ganache

1 cups Royal icing

to taste Decorative sprinkles

Cupcakes

1 1/2 cups 00 bread flour

1 cups granulated sugar

1 tsp Baking powder

1/2 tsp Celtic sea salt

1/2 cups Unsalted butter

2 large Eggs

2 tsp Watkins vanilla extract

1/2 cups Milk

1 cups Frosting

Method

Macarons

Prepare the Macaron Batter

In a bowl, sift together almond flour and powdered sugar. In another bowl, whip egg whites until foamy. Gradually add granulated sugar and continue whipping until stiff peaks form. Gently fold in the dry ingredients and food coloring until combined.

Pipe the Macarons

Transfer the batter to a piping bag and pipe small circles onto a baking sheet lined with parchment paper. Let the macarons rest for 30 minutes to form a skin.

Bake

Preheat the oven to 300°F (150°C). Bake the macarons for 15-20 minutes. Allow to cool completely before filling with buttercream.

Petit Fours

Prepare the Pound Cake

Bake the pound cake according to the recipe or package instructions. Once cooled, cut into small squares.

Cover with Marzipan

Roll out marzipan and cover each square of pound cake. Trim excess marzipan.

Glaze with Chocolate Ganache

Pour chocolate ganache over the marzipan-covered cakes and let it set.

Decorate

Once set, pipe royal icing on top and add decorative sprinkles as desired.

Cupcakes

Prepare the Batter

Preheat the oven to 350°F (175°C). In a mixing bowl, combine flour, sugar, baking powder, and salt. In another bowl, cream butter, then add eggs and vanilla extract. Mix wet ingredients into dry ingredients, alternating with milk, until well combined.

Bake the Cupcakes

Line a muffin tin with cupcake liners, fill each liner with batter about 2/3 full, and bake for 18-20 minutes. Allow to cool completely on a wire rack.

Frost the Cupcakes

Once cooled, frost each cupcake with your choice of frosting.