A published article Thursday 1st December 2011 featuring myself as “Sweets with Alex Petersen, Pastry Chef” in the December/January issue of “Xcite” C.ex Group Magazine presenting my “Christmas Choc Pistachio Petit Fours” is displayed below with story and recipe.
Ingredients for 32 Petit Fours
250 g shortbread
2¼ cups desiccated coconut (190g)
1¼ cups caster sugar (225g)
¾ cup milk (190ml)
¾ cup pistachio nuts finely chopped (100g)
14 red glacé cherries finely chopped (75g)
120 g dark chocolate
1 tbls shredded coconut (10g)
Green food colour
Method
Preheat oven to 180ºC and roll the shortbread out to a thickness of approx. 3 mm. and make holes with a fork all over the shortbread, before rolling onto a flat 19 x 29cm. baking tray lined with baking paper. Bake in the oven for approx 12 min. until light golden brown, remove from the oven and allow cooling.
Mix desiccated coconut, sugar, milk, pistachio and cherries in a bowl with a spoon. Place the mixture on the baked shortbread and spread evenly. Return to oven and bake for approx 25 min.
Rub a drop of green food colour into the shredded coconut.
Spread melted dark chocolate evenly on top of cooled cake slice and drizzle with green coloured shredded coconut, place in the fridge to set.
Remove the tray from the fridge and let it sit at room temperature for 30 min., before cutting as this will prevent the chocolate cracking. Cut into petit four size squares and store in a sealed container in the fridge.
Note: You can make this slice with a biscuit crumb base instead of shortbread.
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