Classic Petits Fours Glacés

下ごしらえ

材料

作り方

手順

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.

   約10 分

2. 2

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

   約2 分

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.

   約7 分

   調理のヒント： 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.

   約3 分

   調理のヒント： 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.

   約2 分

   調理のヒント： 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.

   約25 分

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.

   約1 時間

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.

   約5 分

   調理のヒント： 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.

   約3 分

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.

    約1 時間

    調理のヒント： 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.

    約10 分

    調理のヒント： 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.

    約3 分

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.

    約5 分

    調理のヒント： 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.

    約2 分

15. 15

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

    約5 分

    調理のヒント： 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.

    約2 時間