How to Make Royal Petit Fourtjes by Tim Huijser for King’s Day: Recipe and Instructions

Holland Bakt allTim Huijser in the final making royal Petit Fourtjes, or petits fournanciers, as he calls them, especially on King’s Day.

Ingredients (for 10 people):

For the orange cashier:

• 100 grams of butter
• 85 grams of protein
• 55 grams of sugar
• 0.25 vanilla pods
• 16 grams respect
• 45 grams of almond flour
• 35 grams of flour
• 1 song

For the clementine gel:

• 75 grams clementine puree
• 1 lemon
• 1 gram agar

For the vanilla cream:

• 100 grams of sour cream
• 0.25 vanilla pods

Decoration:

Baking Requirements:

• Silicone mat with small shape

Method of preparation:

From the treasurer:

Place the butter in a heavy bottomed saucepan. Place the saucepan over medium heat and let it melt slowly. Stir in the butter with a spatula and let it come to a boil. You will now slowly start to hear some splashing. When the splashing subsides, continue heating until the first milk solids turn a dark color. Remove the pan from the heat as soon as the butter smells nutty and the milk solids are a deep, deep brown. Let cool. Preheat the convection oven to 200 degrees.

Cut the vanilla pod in half and scoop out the seeds. Put the egg white, sugar, vanilla seeds and honey in the large mixing bowl and mix together with a whisk. Grate a quarter of an orange and add. Sift the flour and almond meal into the mixture. Add 70 grams of brown butter, make sure it’s around 45 degrees. Mix everything together with the refrigerator until it just comes together. Fill a piping bag with the mixture and cut a half centimeter hole in the top. Fill the small molds up to 1 mm below the edge with the foot. Slide the oven rack into the oven. Bake for 12-16 minutes until golden brown.

From the clementine gel:

Place the clementine puree in a saucepan and heat until light. Mix the sugar and agar agar together in a bowl. Slice a quarter of a lemon and add juice to the pan. Then add the sugar mixture, mix well. Bring to a boil again and let it boil for at least 2 minutes. Take out on a plate and let cool. Mix with a hand mixer and spatula in a piping bag.

From the vanilla cream:

Make sure your bowl and whiskey are nice and cold. Cut the vanilla pod in half and scoop out the seeds. Pour the whipped cream into the bowl and add the vanilla seeds. Beat until just a little more than lumpy, it shouldn’t be too hard.

Structure of the four pets:

Remove part of the backing to make room for the gel. Place a dot of gel into the cavity. Pipe a nice dollop of whipped cream on the counter. Finish with the orange chocolate crown.

Look for more recipes from Correct time in MAX time zone Op our recipe page.

(Source and photo: Tim Huijser)