Classic French Petit Fours

These small bite-sized treats are the perfect addition to any afternoon tea. Dainty, and delicious, they are sure to impress your guests. Read all about the origin of Petit Fours

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Classic French

Petit Fours

Prep Time - 1hr

Yield - +- 30 3cm Cubes

Cooking time - 20-30mins

Ingredients

Almond Sponge

• 170g Marzipan

• 170g Sugar

• 170g Butter

• 190g Eggs

• 125g Cake Flour

Fondant Glaze

• 500g White Fondant

• 200g Simple syrup (1:1)

Additional Ingredients

• 300g Marzipan

• Corn Flour - for rolling

• Apricot Jam - to sandwich

Method

For the Sponge

1. Preheat your oven to 180°C

2. Ensure all your ingredients are at room temperature.

3. Blitz sugar and marzipan in a food processor until a fine bread crumb texture is achieved.

4. Cream this mixture with the butter until pale and fluffy.

5. Add the eggs one at a time, and mix thoroughly until combined

6. Carefully fold in the flour by hand

7. Pour into a greased 20x20cm square tin.

8. Baked until golden brown and cooked all the way through. +- 25-35 mins

9. Cool in the tin for 5 mins, before transferring to a wire rack to cool completely.

For the Glaze

1. Grate the Fondant finely and add to a medium sized bowl.

2. Place the bowl over a double boiler and slowly add your warm simple syrup.

3. Stir until a smooth consistency is achieved.

4. Adjust with syrup to achieve a pourable glaze.

5. Add your desired colouring.

*Do not heat the glaze about 39°c as it will lose its' shine. Best temperature range is between 31-34°C.

Assembly

1. Level your cake and cut away the caramelised edges. Cut the layer in half horizontally.

2. Spread a thin layer of apricot jam on one of the layers. Place the second layer on top. Place in the fridge/freezer to firm for 30mins

3. Roll out your marzipan 2-3mm thick.

4. Once your cake is chilled, spread a thin layer of jam and place the rolled marzipan on top. Trm away any excess marzipan so just the top of the cake is covered.

5. Carefully cut the cake into 3x3cm cubes. Place in the freezer to firm for 30mins

Glazing

1. Place you petit fours on a wire rack over a tray to catch any excess glaze

2. Using a small ladle, quickly pour the fondant over each petit four, making sure that all the sides are covered. It's easier if you focus on one at a time as this can get quite finicky.

3. Allow the glaze to naturally drip off each petit four before carefully transferring to a parchment lined tray.

4. Allow to set for 5 minutes before attempting to handle or decorate them.

Decorating

1. Pipe a dainty design with some royal icing on top of each petit four.

2. Place in small paper liners or serve as is.