This petit four starts with a frangipane cake. Here’s the
recipe:
Ingredients (1312.5 g or half a sheet pan)
Almond Paste
|
277.5 g
|
Granulated Sugar
|
277.5 g
|
Room temperature Butter
|
277.5 g
|
Eggs
|
360 g
|
Cake Flour, sifted
|
120 g
|
Method:
1.
Gather all ingredients and equipment.
2.
Scale ingredients.
3.
Cream almond paste and sugar until it resembles
sand.
4.
Slowly add small pieces of butter.
5.
Add eggs very slowly, scraping the bowl half way
through.
6.
Slowly add cake flour.
7.
Batter must be spread evenly onto a very flat,
greaser and papered ½ sheet pan.
8.
Bake for approx. 30-40 minute or until golden
brown.
9.
Un-mold at room temperature onto a cutting board
or cake board.
To assemble the petit four, cut the cake in half and layer
with raspberry jam. Then, roll out a thin layer of marzipan and place it on
top. Refrigerate the cake. Once the cake is cold enough, remove from the fridge
and cut into 1 ½ inch squares.
Petits fours glacés are fully glazed and are usually glazed
with fondant. This fondant is very easy to do:
Ingredients:
Powdered sugar, sifted
|
1 lb. 8 oz
|
Corn syrup
|
2 tbsps
|
Water, room temperature
|
½ cup
|
Almond extract
|
1 tsp
|
Method:
1.
Gather all ingredients and equipment.
2.
Scale the ingredients.
3.
Combine corn syrup and water in a pot.
4.
Add powdered sugar, stir and heat to 98°F. Do
not go beyond that.
5.
Remove from heat and add extract.
To glaze the petit fours: dip in the fondant or pour the
fondant over the frangipane cake.
You can make decorations (filigrees) for your petits fours.
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