Classic Petits Fours

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Приготовление

Шаг за шагом

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.

   Около 5 мин

2. 2

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

   Около 2 мин

3. 3

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

   Около 1 мин

4. 4

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

   Около 3 мин

   Совет повара: 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.

   Около 1 мин

6. 6

   Gradually fold in the melted butter until incorporated.

   Около 1 мин

7. 7

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

   Около 2 мин

   Совет повара: 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.

   Около 1 мин

9. 9

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

   Около 25 мин

10. 10

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

    Около 20 мин

11. 11

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

    Около 5 мин

    Совет повара: 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.

    Около 2 мин

13. 13

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

    Около 2 мин

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.

    Совет повара: 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.

    Около 10 мин

    Совет повара: 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).

    Около 5 мин

    Совет повара: 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.

    Около 5 мин

    Совет повара: 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.

    Около 1 мин

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.

    Около 5 мин

    Совет повара: 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.

    Около 1 ч