Cinnamon Petits Fours

For cinnamon petits fours, preheat the oven to 180 °C and line a baking tray with baking paper.

Place the milk in a saucepan with the cinnamon stick and the cinnamon powder and heat. Use this cinnamon milk to prepare the pudding according to the package instructions. Remove the cinnamon stick, immediately cover the hot pudding with plastic wrap and refrigerate.

Meanwhile, beat eggs with sugar until thick and fluffy, then fold in the flour with a whisk. Spread the batter thinly on the prepared tray and bake for about 10 minutes.

Let sponge cake cool on the tray.

Beat butter until fluffy and stir in cooled cinnamon pudding by tablespoonfuls. Cut the sponge cake in half, spread one half with the cream, place the other half on top and press down lightly. Cover and chill preferably overnight, but at least three hours.

Color marzipan with food coloring and shape into any “autumnal” motifs, e.g. colorful leaves.

Melt the couverture. Cut prepared sponge cream plate into cubes, coat with milk chocolate coating and allow to dry slightly.

Decorate cinnamon petits fours with dark chocolate coating, marzipan figures and chocolate pearls as desired and serve.

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