Classic Petits Fours

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

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.

   Ca. 5 min.

2. 2

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

   Ca. 2 min.

3. 3

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

   Ca. 1 min.

4. 4

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

   Ca. 3 min.

   Kokkens note: 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.

   Ca. 1 min.

6. 6

   Gradually fold in the melted butter until incorporated.

   Ca. 1 min.

7. 7

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

   Ca. 2 min.

   Kokkens note: 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.

   Ca. 1 min.

9. 9

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

   Ca. 25 min.

10. 10

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

    Ca. 20 min.

11. 11

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

    Ca. 5 min.

    Kokkens note: 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.

    Ca. 2 min.

13. 13

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

    Ca. 2 min.

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.

    Kokkens note: 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.

    Ca. 10 min.

    Kokkens note: 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).

    Ca. 5 min.

    Kokkens note: 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.

    Ca. 5 min.

    Kokkens note: 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.

    Ca. 1 min.

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.

    Ca. 5 min.

    Kokkens note: 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.

    Ca. 1 t.