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 Four

Download Printable Step-By-Step Petits Four Recipe (PDF)

https://drive.google.com/open?id=1I-NcgSsk9m3EWtCaD8kmOSfmA1P7jbbS

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