Shopping Cart
No products in the cart.

Festive amuse-bouches

Are you having a party? Then the appetizers with the coffee should not be forgotten.

Preparation time

30 min preparation + 19 min baking + 30 min finishing


25 slices



Print this recipe


For 25 slices


  • 95 g butter 
  • 120 g Zùsto sugar
  • 95 g almond powder
  • 2 g baking powder
  • 45 g flour
  • 4 egg whites 


  • 200 g Zùsto
  • 50 ml water
  • Vanilla pod
  • 300 grams of butter at room temperature and cut into small cubes of approx. 3 cm
  • 4 egg yolks

For finishing touches

  • 100 g Zùsto
  • 50ml water
  • Optional: Rum, liqueur, kirsch, etc.
  • Optional: coloured dye of choice, sprinkles, pistachios, almond flakes, gold flakes


  • Silicone mould – “fashion slash”
  • Piping bag with nozzle
  • Scales
  • Baking tray
  • Oven 
  • Mixer with whisk
  • Cooking pot
  • Sugar thermometer
  • Scales
  • Spatula

Preparation method


  1. Make the hazelnut butter by melting it over medium heat. You have to stir it constantly with a whisk.  Keep stirring until it turns a nice hazelnut colour. Remove the pan from the heat when it stops “singing” and pour it into a bowl to stop cooking.
  2. In a bowl, mix together all the dry ingredients: Zùsto – almond powder – yeast and flour. 
  3. Add the egg whites and whisk.
  4. Once the mixture is smoothly mixed, pour in the hot (but not boiling!) butter and mix well.
  5. Pour 2/3 of the mixture into the silicone moulds.
  6. Bake in the oven at 180° for 19 minutes. Check if it is cooked by using the tip of a knife.

For the buttercream

  1. Halve the vanilla pod and remove the seeds from the vanilla pod.
  2. Bring to a boil the Zùsto, together with the water and the seeds of the vanilla pod (bring to 120 degrees).
  3. Meanwhile, beat the 4 egg yolks with the whisk attachment on your mixer (on maximum setting).
  4. Now very slowly add the Zùsto syrup in a stream, pouring it down the side of the bowl into the egg yolks – do this while still mixing, but at half speed! watch out to make sure it doesn’t burn!!!
  5. When the syrup is well mixed in, turn the mixer to high speed and continue for at least 10 mins until the outside of the bowl is no longer warm to the touch.
  6. Now add the butter, cube by cube, until all of it is incorporated.  

Finishing touches

  1.  Bring 100 grams of Zùsto and 50 grams of water to a boil and let it cool.
  2. After it has cooled you can flavour it with Rum, Kirsch, or a liqueur if you want. 

Dress it

  1. Pipe the buttercream on the topping using the indented nozzle.
  2. Spread the syrup over the buttercream. Place a wire rack under it.
  3. Repeat to achieve the desired result.


Nutritional values

To be added soon.

About Paul Cochez

I’m Paul, the pastry chef at Sano. Being a patissier has been in the blood for several generations. I love travelling most of all and this way, I can have culinary experiences in different countries. I consider myself lucky that I was able to make my hobby my profession.


Leave a Reply

Your email address will not be published. Required fields are marked *