Cheese petit fours and rods

Ingredients for Cheese petit fours and rods

Instructions for Cheese petit fours and rods

To prepare the Cheese petit fours and rods recipe, please follow these instructions:

Knead all the ingredients together into a uniform dough. The fat must not be softened but have its normal texture. The finished kneaded dough into two equal parts, a part of petit fours and a part to the rods.

Petit fours: Dough rolled out in ca. 3 mm thickness, spread with egg white and sprinkled with grated cheese. With a cake defines or a glass about 2 ½ cm in diameter, set the cakes out, or you cut them off with a knife or klejne trace into triangles or squares at will.

Rods: the dough rolled out in ca. 4 mm thickness for a dejstykke of about 12x20 cm. Spread with egg white and sprinkled with grated cheese. The rods are cut out for about 1 ½ cm's wide.

Bake in the oven at 200 degrees C in the Middle slot 8 minutes. The oven must have the right temperature from the start.

When the bread is baked, put it to cool on a wire rack. Petit fours are summed with cheese cream and garnish with Cress.

Tips:
782