Cheese Petits Fours with Balsamic Vinegar Dip

15 min

Savory thyme and sundried tomato Petits Fours stuffed with Kiri creme


For the Petits Fours

  • 15 Kiri Square Portions for stuffing
  • 1 ¾ cups of flour
  • 1 tbsp of salt
  • 3 eggs
  • 2 tbsps of green thyme
  • 100g of butter
  • ¼ tbsp of vanilla
  • Sundried tomatoes
Cheese Petits Fours with Balsamic Vinegar Dip

Cooking steps

Preparing the Petits Fours

  • 1 Preheat the oven to 180 degrees Celsius.
  • 2Mix the butter with flour and salt then mix it.
  • 3Add the eggs gradually.
  • 4Add the vanilla and keep mixing until the dough is smooth.
  • 5Add the thyme, sundried tomato and knead the dough.
  • 6Roll the dough and spread it to half a centimeter of thickness. Cut with a cookie cutter and arrange on a tray.
  • 7Place the tray in the oven for 12 minutes and then leave the petits fours to cool.
  • 8To prepare the cream, blend the Kiri Square Portions in the mixer.
  • 9Coat one side of the petit four with the Kiri Square Portions and then stick the other petit four to it.
  • 10Serve with balsamic vinegar and olive oil on the side.

Cooking steps