Dessert

Classic Petits Fours

Name: Classic Petits Fours
Prep time: 1 h 30 min
Cook time: 25 min
Total time: 3 h 55 min
Yield: 12 servings
Cuisine: french
Ingredients: 100 g almond flour; 50 g all-purpose flour; 120 g granulated sugar; 3 pcs egg large, separated; 60 g butter melted; 1 tsp vanilla extract; 150 g apricot jam; 400 g powdered sugar; 60 ml water; 1 tbsp light corn syrup; 1 pinch food coloring optional (optional)

These delicate little cakes are a perfect bite-sized treat, consisting of layers of tender almond sponge cake, apricot jam, and a smooth fondant glaze. They are elegant and ideal for special occasions or afternoon tea.

An original recipe by Forkin

Total time: 3 hr 55 min
Serves: 12
Difficulty: Hard
Per serving: 326 kcal

Vegetarian

Allergen information: may contain eggs, gluten, milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

almond sponge

100 galmond flour
50 gall-purpose flour
120 ggranulated sugar
3 pcsegg, large, separated
60 gbutter, melted
1 tspvanilla extract

filling

150 gapricot jam

fondant glaze

400 gpowdered sugar
60 mlwater
1 tbsplight corn syrup
1 pinchfood coloring, optional(optional)

Equipment

saucepan · long serrated knife · spatula · wire rack · baking sheet · parchment paper · electric mixer · mixing bowls · whisk · 9x13 inch baking pan

The method

Step by step

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.
About 5 min
2
In a medium bowl, whisk together the almond flour, all-purpose flour, and granulated sugar.
About 2 min
3
In a separate bowl, whisk the egg yolks with the vanilla extract until combined.
About 1 min
4
In a clean bowl, beat the egg whites with an electric mixer until stiff peaks form.
About 3 min
Cook’s note: Ensure your bowl and beaters are completely clean and grease-free for best results with egg whites.
5
Gently fold the egg yolks into the dry ingredients until just combined.
About 1 min
6
Gradually fold in the melted butter until incorporated.
About 1 min
7
Carefully fold the beaten egg whites into the batter in three additions, being careful not to deflate the mixture.
About 2 min
Cook’s note: Use a gentle, lifting motion to maintain the airiness of the batter.
8
Pour the batter into the prepared baking pan and spread evenly.
About 1 min
9
Bake for 20-25 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
About 25 min
10
Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
About 20 min
11
Once cool, trim the edges of the cake to create a neat rectangle. Slice the cake horizontally into two even layers.
About 5 min
Cook’s note: A long serrated knife works best for slicing cake layers.
12
Warm the apricot jam slightly in a small saucepan over low heat or in the microwave until it is spreadable.
About 2 min
13
Spread an even layer of the warmed apricot jam over one cake layer.
About 2 min
14
Place the second cake layer on top of the jam-covered layer.
15
Refrigerate the layered cake for at least 30 minutes to allow the jam to set and the cake to firm up.
Cook’s note: This step makes the cake easier to cut cleanly.
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.
About 10 min
Cook’s note: Use a ruler for precision if desired.
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).
About 5 min
Cook’s note: Do not let the bowl touch the simmering water. The steam will gently heat the mixture.
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.
About 5 min
Cook’s note: The glaze should be thick enough to coat a spoon but still pourable.
19
Place the cut cake pieces on a wire rack set over a baking sheet to catch any excess glaze.
About 1 min
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.
About 5 min
Cook’s note: Work quickly as the glaze sets relatively fast.
21
Allow the petits fours to set completely at room temperature for at least 1 hour before serving.
About 1 hr

Per serving

Nutrition

43%Score

Calories: 325.9kcal
Protein: 4g
Carbs: 58.1g
Fat: 9.6g
Fibre: 1.1g
Sugar: 51.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store petits fours in an airtight container at room temperature.