Petit fours with orange and coconut

Name: petit fours with orange and coconut
Total time: 60 min
Yield: 0
Ingredients: 175 gram butter; 200 gram white caster sugar; 3 egg; 50 gram coconut grater; 100 milliliters coconut milk; 1 orange; 1 teaspoon orange grater; 200 gram self raising flour; 300 gram white marzipan; powdered sugar; sprinkles, pastry decoration; 250 gram butter for the orange cream; 150 gram powdered sugar for the orange cream; 2 bag vanilla sugar for the orange cream; 2 tablespoon orange liqueur for the orange cream; 2 tablespoon orange juice for the orange cream

Ingredients

Directions

Preheat the oven to 170ºC.
Beat with a mixer the butter and caster sugar in about 5 minutes until a light cream. Add the eggs one by one and beat well.
Beat the coconut, coconut milk, orange juice, grater and a pinch of salt through it. Fold the flour through and scoop the batter into the baking tin. Bake for about 30 minutes in the middle of the oven.
Check with a skewer if it comes out dry and the pastry is cooked. Allow to cool and cut horizontally.
In the meantime, mix the butter with the icing sugar, vanilla sugar and orange liqueur before the orange cream. Put in the refrigerator.
Spread both layers of the pastry with a thin layer of orange cream. Keep some orange cream aside for the garnish.
Cut the pastry with a sharp knife into tight squares of 5x5 cm.
Knead the marzipan until it is smooth. Add a few drops of water if necessary. Roll the marzipan into a large piece of cloth on a work surface covered with powdered sugar.
Cut the marzipan into pieces (15x15 cm) and coat the petit fours with it. Press the sides gently.
Cut the marzipan neatly, use the leftovers for the next petitfour. Gently press the corners. Decorate the petit fours and stick the garnish with orange cream.