These luscious petit fours may be miniature size wise, however when it comes to flavour and texture, they sure pack a punch! Gift them boxed or serve them plated, either way they are oh so pretty…
These sweet treasures were assembled by sandwiching three layers of velvety, soft almond sponge cake with an apricot glaze and then covering the topmost layer with a thinly rolled layer of marzipan. Each petit four is enrobed in quality white chocolate and then adorned with a dainty sugar blossom. Here’s a quick run down on the assembly process:
- The almond sponge was baked in a thin flat layer in a sheet pan. To do this line a sheet pan with parchment paper.
- Once you place all the batter in the pan, spread it out evenly from side to side and end to end using an offset spatula, so that your sponge bakes in a uniform, even layer.
- Bake for around 10 minutes, in a 400 degree oven, cool and then trim into 3 equal pieces for layering.
- To help get a uniform layered petit four, place a sheet of parchment paper on top of cake and then weigh it down by placing a few heavy books on top of it. This will also help set the layers and fuse the marzipan with the cake. Note that no nappage or adhesive is needed as the sugar in the marzipan melds with the crumb of the cake and adheres itself to form a neat compact layer. Wrap tightly in plastic and place in the freezer for around 3 hours.
- Once the cake is rested and chilled, it is ready to be cut into little 1 inch squares. This step is worth the time investment because chilling the cake makes it so much easier to dip and coat with chocolate.
- To make the chocolate coating for dipping, we used white couverture that was tinted with a pinch of edible food colour.
- Melt over a double boiler and stir till smooth and all the edible food colour is incorporated.
- If you have a candy dipping set, this will come in handy to dip the petit fours. Dip each petit four in the melted chocolate and then place on a wire rack to set. Top with decoration if using. We placed them in these cupcake liners, for a polished presentation and ease of handling.
Petite fours make an excellent accompaniment to a dessert table for an afternoon tea party and pair beautifully with loose leaf tea, coffee or my personal favourite, champagne!