Petits Fours

[Rachel Perlow]

Petits Fours

Serves 50 as Dessert.

This recipe is from Baking at Home with the Culinary Institute of America, and appears here with the permission of the publisher. The picture shows the petit four coated with melted white fondant, which is an alternative to the chocolate glaze in the recipe below.

• Flourless cooking spray for greasing
  
• 3/4 c packed almond paste
  
• 14 T (1 3/4 sticks) unsalted butter, at room temperature
  
• 3/4 c granulated sugar
  
• 5 large eggs, lightly beaten
  
• 3/4 c cake flour, sifted
  
• 1/3 c seedless raspberry jam
  
• 3/4 c packed marzipan
  
• Confectioners’ sugar as needed for dusting
  

Chocolate glaze

• 5/8 c heavy cream
  
• 1 T corn syrup
  
• 8 oz semi or bittersweet chocolate, finely chopped
  
• 1 c (3 oz) toasted finely ground almonds
  

Preheat the oven to 375ºF. Lightly spray a 15 x 10-inch jellyroll pan with cooking spray or line with parchment paper.

In a stand mixer fitted with the paddle attachment, cream together the almond paste, butter, and sugar on medium speed until light in texture and smooth, 5 minutes. Add the eggs and in 2 or 3 additions, beating well after each addition. On low speed, mix in the flour just until blended. Scrape down the bowl as needed during creaming and mixing to blend evenly.

Spread the mixture evenly over the prepared jellyroll pan and bake until golden brown, about 20 minutes. Let cool completely on wire racks, then turn the cake out of the pan.

Trim the edges from the cake. Cut the cake crosswise into 3 even strips (you will have three 5-inch wide and 10 inch long strips). Place one of the strips on an inverted baking sheet and spread with one-third of the jam. Place a second strip on top, gently press to adhere, and spread with half of the remaining jam. Place the third and final layer on top, gently press to adhere, and spread with the remaining jam.

Lightly dust a work surface with confectioners’ sugar and roll out the marzipan to 1/16-inch thickness. Place the marzipan on top of the final layer of jam, smooth to adhere, and trim the excess marzipan from the edges using a very sharp knife.

Wrap tightly and refrigerate or freeze until firm, about 20 minutes. Cut the chilled cake into 1-inch squares. Meanwhile, prepare the Chocolate Glaze by combiningthe cream and corn syrup in a heavy saucepan and bring to a boil over medium heat. Remove the pan from the heat and add the chocolate. Let the mixture rest for 2-3 minutes. Stir until the chocolate is completely melted and the sauce is very smooth.

Place the petits fours on a wire rack set over a cookie sheet. Ladle the glaze on top, using a small offset spatula to make sure the sides are completely coated. Press the toasted ground almonds to the sides of each glazed petit four.

Keywords: Dessert, Expert, Cake, Cookie, Brownies/Bars, French

( RG1034 )