It’s the month of love, ain’t it? So we need hearts everywhere, right? And this does not stop at the (dessert) table, I mean, why are there love heart cookie cutters?! So here it goes, vegan petit four hearts with homemade white chocolate. I know, I am reaching way out of my comfort zone here, ha ha. Besides this, they are delish. They just disappear too fast, one bite and gone. So be sure to make more than the one batch I am handing you the recipe for now. Love is all around!
Vegan petit four hearts (makes not enough…)
120g brown sugar
1 pinch salt
(1 tablespoon apple sauce, optional)
2-3 tablespoons sunflower seed oil
vanilla extract (optional)
Crème de pêche de vigne (or another peach liqueur)
100g cocoa butter chips (they are naturally white)
2 tablespoons confectioner’s sugar
1/2 teaspoon vanilla extract
For the petits fours combine sugar, flour, salt and oil and whisk. Add vanilla extract to taste and water by the spoonful until you get a smooth, a little runny dough.
Line a (preferably) rectangular casserole dish with parchment paper and pour the batter into the dish. Bake at 200° C for 15 minutes or until a wooden skewer sorts clean when poking the cake. Let cool down.
Once the sponge cake has cooled pour some liqueur on top and spread it with a baking brush (or the backside of a spoon). Let the cake sponge up the liqueur over night.
The next day cut out hearts using a small cookie cutter. Place the little hearts on a cooling rack. Then heat cocoa butter in a double boiler. Whisk in sugar and vanilla extract. With a brush apply chocolate to the cookies. Let dry, apply a second coat. Repeat until you are happy with the result.
Fill the petits fours hearts into a bag or a cake tin and give to your valentine! Or put them in a box and sent them off to Dresden like I did – kisses for friends!
PS: I will show you how I made the heart garland on Friday!
Dieser französisch angehauchte Post nimmt teil an der vegetarischen Weltreise von Tomateninsel