Sift the flour on a pastry Board. Make a hole and pour in the sugar, the egg yolk and milk. Distribute the butter in flakes on flour and knead swiftly all the ingredients from the outside inwards until dough is broken ductile.
Leave the dough wrapped in aluminum foil 2 hours in the refrigerator. Heat oven to 200 degrees.
On a lightly floured surface, extend the dough to a thickness of 3 mm and cover the pudding for petit four with her. Cut the dough remains protruding from the edges. Put the cups on a baking tray - if you need to do it in two batches-, and cook the dough in 8 minutes until it attains a toasted color clear. With a knife, carefully remove cupcakes from pans, dump them on a wire rack and let cool.
Whisk the egg yolks with the sugar, salt and powders for pudding until a foamy mixture. Bring to a boil the milk with the vanilla, Add the egg yolks mixture, beat strong and bring a boil. Cool this vanilla cream stirring again and again.
Beat the butter with the powdered sugar until it is foamy. When the butter and the vanilla cream are at the same temperature, mix the cream with butter to tablespoons. Divide this butter cream into three equal parts. Mix one part cocoa and the curacao, the second with powdered coffee and coffee liqueur and the third with cognac.
With sleeve pastry, Alternatively fill each petit four with one of these creams. Let the petits fours 2 hours in the refrigerator, to bring the cream consistency.
If you can be decorated with half candied cherries cream, grated chocolate or chopped pistachios.
To give a special artistic touch to the petits fours, You can submerge some fatty chocolate-dip and decorate this while it is still soft with silver beads, grated chocolate or chopped pistachios.
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