PETITS FOURS
Steps:
- To prepare the genoise: Grease and line a 9-inch cake tin with parchment paper. Preheat oven to 350 degrees. Whisk the eggs and sugar until tripled in volume, and thick and ribony, like whipped cream. Add the vanilla. Scatter over the flour and salt, a spoonful at a time, and gently fold it in without over mixing. Pour the batter into the pan, and bake until a toothpick comes out clean, about 25 min. Let cool in the pan for 10 min. before removing to a rack, and cool completely. To prepare the topping: Melt the jelly with a Tbsp. of water in a saucepan and strain. Lay the cake on a rack, bottom up, and brush the jelly mixture over the surface. Roll out the marzipan exactly to the size of the cake and lay it on top. Trim the edges of the cake, wrap, and chill for 1/2 hour so it will cut neatly. While the cake chills, make the icing: Put the corn syrup with 2 Tbsp. warm water in a saucepan and heat to dissolve. Beat in the sugar, adding about 2 more Tbsp. of warm water (or part liqueur, if you like) to make a smooth icing which, when poured, will drape over the cakes like a satin sheet. Tint the icing with food coloring if desired. Remove the cake from the refrigerator and cut into perfect 1-inch squares with a sharp knife. Place them on a wire rack set on a baking sheet. Spoon the icing over each cakelet to coat completely. Let the icing set and repeat. Decorate the cakes, and store in an air-tight container until serving.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Hunter Swanson
[email protected]I would not recommend this recipe to anyone. It's a waste of time and ingredients.
Brady Frakes
[email protected]This recipe is a fail. The petits fours didn't rise properly and were dense and heavy.
Amaz Ali
[email protected]Overall, I thought this recipe was just okay. The petits fours were a bit bland and didn't have much flavor.
Nkem chika Loveth
[email protected]The recipe was missing some important instructions. I had to do some research online to figure out how to properly make the glaze.
esther Dell
[email protected]I found that the petits fours were a bit dry. I think I might try adding a little more butter to the recipe next time.
dilshad babu
[email protected]The glaze on these petits fours was a bit too sweet for my taste, but the pastries themselves were perfect.
Ghafoor Sahil
[email protected]These petits fours were a bit time-consuming to make, but they were worth the effort. They were absolutely delicious!
Soyed Murad
[email protected]I love how versatile this recipe is. I've made it with different flavors of jam and frosting, and it always turns out great.
Krista jones
[email protected]These are the perfect little treats for a special occasion. They're easy to make and always impress my guests.
Christ Chahine
[email protected]I've tried many petits four recipes, but this one is by far the best. The pastries are light and airy, and the flavors are divine.
Noman Noman Ashraf
[email protected]The recipe was easy to follow and the results were beautiful. The petits fours were a big hit at my daughter's birthday party.
Rasheed ahmad Ahmad
[email protected]These petits fours were so delicious and elegant. I will definitely be making them again for special occasions.
Josie Zammit
[email protected]I made these for a bake sale and they sold out in minutes! Definitely a keeper recipe.
Kajal Kumari Sah
[email protected]These were a hit at my party! Everyone loved the different flavors and the cute presentation.
Yarelis Peña Zúñiga
[email protected]The petits fours turned out great! I was a bit worried about the glaze, but it set perfectly and gave the pastries a beautiful shine.
Kameron Tucker
[email protected]I've never made petits fours before, but this recipe was easy to follow and the results were impressive. My friends and family loved them!
shohan prince
[email protected]These petits fours were delightful! The flavors were perfectly balanced, and the texture was light and fluffy. I would definitely recommend this recipe to anyone who loves a classic French pastry.