
Miniature Cake Petits Fours

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A petit four can be virtually any miniature sweet thing-never more than a bite or two-usually served after dinner with coffee. Professional pastry chefs divide petits fours into two types: dry petits fours, which are really just miniature cookies, and fresh petits fours, which are miniature cakes or tarts. The miniature cakes are presented here, and two other fresh petits fours can be found in chapter 2-one kind consists of miniature pastry shells cooked with afruit filling, the other uses prebaked shells as holders for fruit curds, raw fruits, and white and dark chocolate ganache. These luxurious miniature cakes are time consuming to make, but delightful to look at and fun to eat-theyre perfect for an elegant party. An almond paste sponge cake is used here, but any sheet cake will do; the finished cake should be about 3/8 inch thick. Fondant is the classic icing for these kinds of petits fours, and apricot glaze is the classic filling. Buttercream is used to seal the tops and sides of the petits fours before theyre coated with fondant. Petits fours are iced by dipping them individually in fondant or by pouring the fondant over the petits fours arranged on a cake rack set over a sheet pan. Both methods are shown here. Classic recipes for petits fours call for brushing the cake with simple syrup flavored with some kind of spirit, but this isn't essential.
ingredients
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serves: 80
Simple syrup (optional)
1/2 cup sugar
1/2 cup hot water
1/4 cup or more kirsch or other spirit
1 cup apricot preserves
2 tablespoons water
1 almond paste sponge cake
1/2 cup buttercream (optional)
3 cups liquid fondant
Food coloring (optional)
2 tablespoons colored royal icing (optional)
Servings Per Recipe: 80
Amount per Serving
Calories: 76
- Total Fat: 0.4 g
- Saturated Fat: 0.1 g
- Trans Fat: 0 g
- Cholesterol: 16.1 mg
- Sodium: 24.2 mg
- Total Carbs: 17.6 g
- Dietary Fiber: 0 g
- Sugars: 10.9 g
- Protein: 0.7 g
preparation

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