Petits fours are small dessert pieces, usually served after a meal with coffee. The last part of a meal at Thornton’s is just as important as the first, and it’s the part of the menu we like to have fun with.

Our passionfruit and raspberry ice lollies, which we serve at the end of the eight-course surprise menu, go down a treat.

The petits fours we serve with coffee are a selection of fresh fruit and berry tartlets, tuile biscuits, chocolates, jellies, marshmallows, chocolate lollipops and madeleines, which traditionally are light, lemon-flavoured miniature cakes baked in a shell-shaped baking tray. You can buy these trays in good kitchen equipment shops.

Petits fours also make a delicious gift. Everyone loves to receive a present that has been made specially for them and has taken time and effort. The cost and sophistication of the gift does not matter – it’s the thought that counts.

I hope you will be inspired to give them as gourmet gifts, using the recipes below.

Almond tuiles (makes 30)

187g icing sugar
5 egg whites
30g strong flour
200g flaked almonds
40g melted butter
10g melted butter (for baking tray)

1. Mix all the ingredients together with a spatula in a stainless-steel bowl. Mix well, cover and place in the refrigerator overnight.

2. Butter a baking tray and place a dessert spoonful of mixture for each tuile onto it. Use a fork to spread the mixture and leave 3cm between each spoonful of it.

3. Place the tray in a pre-heated oven at 180 degrees centigrade and cook for approximately four minutes. Remove once the tuiles are golden brown.

4. Use a spatula or a scraper to remove the tuiles. You can shape them by placing each one over the back of a dessert spoon. This has to be done when they are just out of the oven, as they set quickly. Store in an airtight container.

Mango & passion fruit jellies (makes approx 30)

275g caster sugar
750g passion fruit puree
62g mango puree
61g glucose
6g pectin
10g granulated sugar for the finished jelly

1. Place mango and passion fruit puree in a stainless steel pot and heat to 70 degrees centigrade. Remove from the heat and mix in 50g caster sugar using a spoon.

2. Return to the heat and gradually add the rest of the sugar. Add the glucose, stirring constantly. Cook until the mixture registers 110 degrees centigrade on a sugar thermometer and keep it on the heat for five minutes.

3. Remove from the heat. Line a deep small tray with parchment paper and pour in the jelly mix. Spread it evenly on the tray using the back of a dessert spoon. Cover with parchment paper and let it rest for a couple of hours.

4. Remove the jelly from the tray and remove the parchment paper. With a knife, cut the jelly into small triangles of about 3cm in length. Dust with granulated sugar.

Madeleines (plain)

100g melted unsalted butter
2g sea salt (small pinch)
125g icing sugar
4 organic eggs
1 organic egg yolk
125g flour
1/4 tsp baking powder
Zest of 1 lemon
Juice of 1/2 lemon
5g melted unsalted butter for the moulds
5g flour for dusting
To finish:
Juice of half a lemon
5g of icing sugar for sprinkling

1. Sieve the flour, baking powder and icing sugar into a stainless steel bowl. In another bowl, mix the eggs and egg white and the sea salt with a whisk.

2. Slowly add the flour and sugar to the eggs and then mix. Add the melted butter and mix again until smooth. Pass the mixture through a fine sieve to remove any lumps. Add lemon zest and lemon juice and mix in well. Cover mixture and refrigerate for about three hours.

3. Butter the madeleine tray and sprinkle with flour. Fill each mould with mixture and place the tray in a freezer for an hour.

4. Bake in pre-heated oven at 180 degrees centigrade for 5 minutes. Remove when biscuits are golden brown and brush with lemon juice when hot. Allow to cool and sprinkle with icing sugar.

Kevin Thornton is a Michelin-starred chef and the owner of Thornton’s Restaurant on St Stephen’s Green in Dublin. www.thorntonsrestaurant.com