Petits Four with Marzipan
Delicate little morsels that should be only one mouthful in size, petits fours always surprise and delight guests. Petits fours are made from a plain genoise cake and the following recipe will yield about 72 petits fours. The quantities given here for topping and icing are enough to cover one-third of the quantity of genoise.
INGREDIENTS:
Genoise (for 72 petits fours)
- 3 eggs
- 125 g caster (superfine) sugar
- few drops of vanilla essence
- 60 g plain (all-purpose) flour, sifted
- 30 g butter, melted and cooled
Topping (for 24 petiis fours)
- 155 g apricot jam
- 15 ml (1 tbsp) water
- 90 g marzipan
Icing (for 24 pciits fours)
- 15 ml (1 tbsp) liquid glucose
- 45-60 ml ( 3-4 tbsp) warm water
- 345 g icing (confectioner’s) sugar, sifted
- few drops of food colouring
Marzipan (500 g)
- 250 g ground almonds
- 250 g icing (confectioner’s) sugar
- 10 ml (2 tsp) lemon juice
- 10 ml (2 tsp) brandy or sherry
- few drops of almond essence, optional
- 2 small egg whites
- extra icing sugar
Mix together the ground almonds and icing sugar in a bowl. Add lemon juice, brandy or sherry and almond essence if using.
Add the egg whites (unbeaten), a little at a time, until you have a paste that is sticky but not wet. Dust a board with extra icing sugar and knead the marzipan until it is smooth. Form into a log shape, wrap in plastic wrap and store in the refrigerator. It will keep for 4 weeks.
STEP-BY-STEP INSTRUCTIONS:
Petits FourDownload Printable Step-By-Step Petits Four Recipe (PDF)
https://drive.google.com/open?id=1I-NcgSsk9m3EWtCaD8kmOSfmA1P7jbbS