Gabrielle

Gabrielle Thomas

Thursday, October 2, 2014

Petits Fours Glacés

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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