Classic Petits Fours Glacés

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 175°C (350°F). Lightly grease and flour a 20x20 cm (8x8 inch) square baking pan, or line with parchment paper.

   Ca. 10 min.

2. 2

   In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

   Ca. 2 min.

3. 3

   In a large bowl, using an electric mixer, beat the eggs and granulated sugar on high speed for 5-7 minutes, until the mixture is pale, thick, and has tripled in volume.

   Ca. 7 min.

   Kokkens note: Ensure eggs are at room temperature for maximum volume.

4. 4

   Gently fold in the vanilla extract and then gradually fold in the dry ingredients until just combined, being careful not to deflate the egg mixture.

   Ca. 3 min.

   Kokkens note: Use a spatula and a light hand to preserve the air in the batter.

5. 5

   Carefully fold in the melted and cooled unsalted butter until no streaks remain.

   Ca. 2 min.

   Kokkens note: Adding the butter slowly helps it incorporate without deflating the batter.

6. 6

   Pour the batter into the prepared baking pan and spread evenly. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.

   Ca. 25 min.

7. 7

   Remove the cake from the oven and let it cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely. This usually takes at least an hour.

   Ca. 1 t.

8. 8

   Once the cake is completely cool, use a serrated knife to carefully level the top if necessary, then slice the cake horizontally into two even layers.

   Ca. 5 min.

   Kokkens note: A long serrated knife works best for even layers.

9. 9

   Warm the strained apricot jam in a small saucepan over low heat until it is spreadable. Spread a thin, even layer of the warm jam over one cake layer.

   Ca. 3 min.

10. 10

    Place the second cake layer on top of the jam-coated layer, pressing down gently. Wrap the cake in plastic wrap and refrigerate for at least 1 hour to set.

    Ca. 1 t.

    Kokkens note: Chilling makes the cake easier to cut cleanly.

11. 11

    After chilling, unwrap the cake and trim the edges for a neat, even rectangle. Cut the cake into 16 small, uniform squares or rectangles, approximately 4x4 cm (1.5x1.5 inches) each.

    Ca. 10 min.

    Kokkens note: Use a sharp, clean knife for precise cuts. Wipe the knife between cuts if needed.

12. 12

    Prepare the poured fondant: In a saucepan, combine the water and corn syrup. Heat over medium heat until it just begins to simmer.

    Ca. 3 min.

13. 13

    Remove from heat and gradually whisk in the sifted powdered sugar until smooth. If using, add a pinch of food coloring until desired shade is achieved.

    Ca. 5 min.

    Kokkens note: If the fondant is too thick, add a tiny amount more water, a few drops at a time, until it reaches a pourable but thick consistency.

14. 14

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

    Ca. 2 min.

15. 15

    Pour the warm fondant evenly over each petit four, ensuring they are fully coated. Let any excess drip off.

    Ca. 5 min.

    Kokkens note: Work quickly as the fondant sets fast. You can re-warm the fondant over low heat if it thickens too much.

16. 16

    Allow the petit fours to set at room temperature for at least 2 hours, or until the fondant is firm to the touch.

    Ca. 2 t.