Classic Petits Fours

تحضير المكوّنات

المكوّنات

طريقة التحضير

خطوة بخطوة

1. 1

   Preheat your oven to 180°C (350°F). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.

   حوالي 5 د

2. 2

   In a medium bowl, whisk together the almond flour, all-purpose flour, and granulated sugar.

   حوالي 2 د

3. 3

   In a separate bowl, whisk the egg yolks with the vanilla extract until combined.

   حوالي 1 د

4. 4

   In a clean bowl, beat the egg whites with an electric mixer until stiff peaks form.

   حوالي 3 د

   ملاحظة الطاهي: Ensure your bowl and beaters are completely clean and grease-free for best results with egg whites.

5. 5

   Gently fold the egg yolks into the dry ingredients until just combined.

   حوالي 1 د

6. 6

   Gradually fold in the melted butter until incorporated.

   حوالي 1 د

7. 7

   Carefully fold the beaten egg whites into the batter in three additions, being careful not to deflate the mixture.

   حوالي 2 د

   ملاحظة الطاهي: Use a gentle, lifting motion to maintain the airiness of the batter.

8. 8

   Pour the batter into the prepared baking pan and spread evenly.

   حوالي 1 د

9. 9

   Bake for 20-25 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

   حوالي 25 د

10. 10

    Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.

    حوالي 20 د

11. 11

    Once cool, trim the edges of the cake to create a neat rectangle. Slice the cake horizontally into two even layers.

    حوالي 5 د

    ملاحظة الطاهي: A long serrated knife works best for slicing cake layers.

12. 12

    Warm the apricot jam slightly in a small saucepan over low heat or in the microwave until it is spreadable.

    حوالي 2 د

13. 13

    Spread an even layer of the warmed apricot jam over one cake layer.

    حوالي 2 د

14. 14

    Place the second cake layer on top of the jam-covered layer.

15. 15

    Refrigerate the layered cake for at least 30 minutes to allow the jam to set and the cake to firm up.

    ملاحظة الطاهي: This step makes the cake easier to cut cleanly.

16. 16

    Once chilled, trim the edges of the layered cake again to ensure perfectly straight sides. Cut the cake into small, uniform squares or rectangles, about 1-inch by 1-inch.

    حوالي 10 د

    ملاحظة الطاهي: Use a ruler for precision if desired.

17. 17

    To make the fondant glaze, combine the powdered sugar, water, and light corn syrup in a heatproof bowl set over a saucepan of simmering water (a double boiler).

    حوالي 5 د

    ملاحظة الطاهي: Do not let the bowl touch the simmering water. The steam will gently heat the mixture.

18. 18

    Whisk constantly until the mixture is smooth, glossy, and reaches a temperature of about 40°C (105°F). If desired, stir in a pinch of food coloring.

    حوالي 5 د

    ملاحظة الطاهي: The glaze should be thick enough to coat a spoon but still pourable.

19. 19

    Place the cut cake pieces on a wire rack set over a baking sheet to catch any excess glaze.

    حوالي 1 د

20. 20

    Pour the warm fondant glaze evenly over each petit four, ensuring all sides are coated. You may need to gently guide the glaze with an offset spatula.

    حوالي 5 د

    ملاحظة الطاهي: Work quickly as the glaze sets relatively fast.

21. 21

    Allow the petits fours to set completely at room temperature for at least 1 hour before serving.

    حوالي 1 س