ALMOND PETITS FOURS
Dainty, bite-sized cakes are often the highlight of a ladies' luncheon. Our home economists share their mouthwatering version here.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 2-1/2 dozen.
Number Of Ingredients 14
Steps:
- Line a 15x10x1-in. baking pan with parchment; coat the paper with cooking spray and set aside., In a large bowl, cream the almond paste, butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in flour. Spread evenly into prepared pan. , Bake at 325° for 12-15 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , Cut cake in half widthwise. Spread jam over 1 half; top with remaining half. Cut into assorted 1-1/2-in. shapes., In a large saucepan, combine the sugar, water and cream of tartar. Cook over medium-high heat, without stirring, until a candy thermometer reads 226°. Remove from the heat; cool at room temperature to 100°. Stir in extracts. Using a portable mixer, beat in confectioners' sugar until smooth. Tint glaze with food coloring., Gently dip petits fours, 1 at a time, into warm glaze. Remove with a fork; allow excess glaze to drip off. (If glaze becomes too thick, stir in 1 teaspoon hot water at a time to thin.) Place petits fours on wire racks over waxed paper; let dry completely.
Nutrition Facts : Calories 336 calories, Fat 7g fat (3g saturated fat), Cholesterol 41mg cholesterol, Sodium 56mg sodium, Carbohydrate 67g carbohydrate (59g sugars, Fiber 0 fiber), Protein 2g protein.
PETIT FOURS
Provided by Food Network
Categories dessert
Time 3h45m
Yield about 75 bite-sized cakes
Number Of Ingredients 19
Steps:
- For the cake: Preheat the oven to 325 degrees F. Liberally spray an 18-by13-inch sheet pan with nonstick cooking spray and line it with parchment paper. Stack the lined sheet pan inside a second sheet pan, to avoid extra browning when baking.
- In a mixing bowl, add the flour, baking powder and salt and whisk to combine. Set aside.
- In a food processor, pulse together the almond paste, granulated sugar and honey. Pulse until well combined. Open the food processor and scrape the sides and bottom with a metal spoon to check that the almond paste is completely incorporated. Add the butter, 1 tablespoon at a time, pulsing to combine after each addition.
- Add the eggs one by one, pulsing until each is completely incorporated. After the last addition, scrape down the bowl and then pulse until the batter is completely smooth and slightly fluffy. Pulse in the flour mixture until blended.
- Spread the batter evenly in the prepared sheet pan. Bake until the cake is golden brown and springs back when gently poked, 15 to 20 minutes. Let cool completely.
- While the cakes are cooling, color the Royal Icing in the colors of your choosing and add each color to a pastry bag fitted with a #2 tip. Pipe tiny flowers on a piece of parchment by making small closed spirals in one color, then add leaves to either side in the other color. Set aside to set up and harden, about 1 hour.
- Remove the cake from the sheet pan and cut in half widthwise. Spread the jam on top of one half and top with the second half. Freeze for 10 minutes to set.
- Use a serrated knife to cut the cake into 1-inch squares. Place onto a parchment-covered sheet pan and freeze for at least 1 hour.
- For the coating icing: In the meantime, add the white chocolate chips to a heatproof bowl and set over a pot of simmering water (the bowl should sit above and not touch the water). Heat, stirring, until melted and smooth.
- Sift the confectioners' sugar into a separate large bowl. Stir in the hot water and corn syrup until smooth. Stir in the melted chocolate. If the icing is too thick (it should be pourable), add more hot water 1 teaspoon at a time. Use while warm; you can reheat it in the microwave if necessary as you are working.
- Put the little cakes on a wire rack fitted inside a sheet pan lined with parchment paper. Coat the cakes with the icing using a spoon and small offset spatula, or add icing to a pastry bag, snip the corner and use to coat each cake. Top each with a hardened royal icing decoration. Allow the icing to set up before transferring to a serving platter.
- In the bowl of an electric mixer fit with a paddle attachment, add the confectioners' sugar and meringue powder and beat to combine. Beat in 4 tablespoons of warm water to combine. Raise the paddle head to check the consistency of the icing; the icing should be thick and smooth but not dripping from the paddle. Add more water until the desired consistency is reached. (You can add slightly more water to achieve a flooding consistency icing to completely cover cookies. Use a stiffer consistency to pipe decorations and details.)
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- Preheat the oven to 350F. Line a half sheet pan with parchment paper or butter and flour the pan.
- Cream the almond paste until softened and smooth. With the mixer running, add the butter and mix on low until there are no lumps of almond paste. Add the confectioner's sugar and increase the speed to medium. Cream until light and aerated. Scrape down the bowl and paddle.
- Add the eggs in three batches, scraping the bowl and mixer between each addition. Add the salt, vanilla and lemon and mix to combine. Add the flour all at once and mix just until incorporated.
- Spread the batter onto the prepared sheet pan. Try to get the batter as even and flat as possible. The flatter the cake bakes the better the finished petit fours will look.
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- Make Cake: Whisk the eggs in a small bowl and set aside. In a mixer fitted with the paddle attachment, cream the almond paste until smooth. Add 1/3 of the butter at a time and cream until smooth. (The mixture may look broken, but it will come together later; just make sure there are no lumps.) Add confectioners’ sugar and mix on medium speed until combined. Add salt and vanilla extract and mix to combine. Add 1/3 of the whisked eggs at a time, waiting for each addition to be incorporated and scraping down the sides of the bowl after each addition. Add flour and mix until incorporated.
- Spread the batter evenly into the prepared pan. Bake for 15 minutes or until the cake springs back when lightly touched in the center. Cool completely in the pan.
- Make Fondant Icing: Place the water, corn syrup, almond extract and salt in a medium saucepan and bring to a boil. Remove from heat and whisk in confectioners’ sugar until the mixture is the consistency of heavy cream (thin enough to pour and thick enough to coat). Whisk in food coloring, if desired.
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