Rima's Petitfour

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Rima's Petitfour

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Ingredients

25 portion(s)

Rima's Petitfour

200 grams chilled good quality unsalted butter
370 g plain flour
100 grams white sugar
1 egg
1 pinches salt
1 tablespoons vanilla extract
4 tablespoons raspberry jam
1 packages Dark Chocolate Melts
100 grams pistachio nut

petitfour dough

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6

1h 40min

Preparation 1h 30min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Recipe is created for
  TM 31
9
Lebanon

Recipe's preparation

blitz pistacio on speed 5 for 1-3seconds depending on how fine or chunky you like it

1. cut butter into pieces - set aside
2.add sugar - 15seconds speed 10
3.add chilled butter, 370g flour, egg, salt and vanilla - 25seconds speed 5

turn onto silicone mat in to ball, then flattebn, wrap tightly with cling wrap and place in fridge for an hr... do not overwork the dough! if there are pockets of butter in the dough that is totally okay.

bring out 10mins before you want to use for it to soften, roll out thinly, cut into desired shapes with a hole in the middle, onto a baking tray 6-12mins 170 degree oven until lightly golden (time varies depending on your oven)

meanwhile melt choc in the microwave in a bowl in 30 second intervals until completely melted.

once biscuits are cooled, spread a little jam on one biscuit, place another on top and dip a side in choc and pistacio.

for a choc varient add 2tblsp of cocoa powder to the flour in step 3

recipe adapted from sweet shortcrust pastry on BCB

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Spatula TM5/TM6
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.