ORANGE PETIT FOURS RECIPES

Steps:

• Whisk together flour, brown sugar, cocoa powder, and salt in a bowl.
• Melt chocolate and butter in a metal bowl set over a saucepan of barely simmering water, stirring occasionally, until smooth. Remove bowl from heat and stir in eggs, zest, and flour mixture until just combined. (Dough will be soft.)
• Roll out dough between parchment sheets into an 8-inch round (1/2 inch thick). Transfer round (still in parchment) to a large baking sheet and chill until firm, at least 1 hour, or freeze at least 30 minutes.
• Preheat oven to 350°F.
• Remove top sheet of parchment paper and replace it loosely. Flip over paper-enclosed round and discard paper now on top. Cut out about 20 cookies with cookie cutter and arrange about 1 inch apart on a buttered large baking sheet. Reroll scraps between parchment sheets and cut out 12 more cookies (chill or freeze dough as needed if it becomes too soft to handle).
• Bake cookies in middle of oven until matte (dough will start out shiny and turn dull), about 10 minutes, then transfer with a spatula to a rack to cool completely. (Cookies will have a fudgy consistency.)
• Beat cream and sugar with an electric mixer until it just holds stiff peaks. Top each cookie with 1/2 teaspoon cream and a piece of orange.

Steps:

• Split the egg yolks from the whites. Beat the egg whites until stiff and then set aside for later.
• Mix together the softened butter and sugar until they have a creamy white color. Now add the egg yolks and vanilla to this mixture and blend together.
• Fold the orange zest into the dough. Combine all dry ingredients in a seperate bowl and then alternately mix in the dry ingredients and orange juice.
• Now fold the stiff egg whites into the dough making sure not to beat them in, otherwise the egg whites will brake down.
• Pour the batter into a buttered and floured cake pan and bake at 320 Fahrenheit (or 160 Celsius) until the top is a nice golden brown or a tester comes out clean.
• After letting the cake cool for a few minutes it should have pulled away from the side of the pan; if not run a knife around the edge and then turn it out onto a cooling rack.
• In the meantime melt the white chocolate on low heat in a double boiler. As soon as the cake has cooled, drizzle it with the white chocolate and decorate as you like.