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Petits Four Glacé

Author
JWU College of Culinary Arts

Yield
150 ea.

Recipe ID
P00167

Ingredients
US standard
Metric
Apricot, nappage
10 oz.
284 g
Frangipane
1/2 sheet
1/2 sheet
Sugar, granulated
As Needed
As Needed
Marzipan
2 lbs.
3,402 g
Fondant
7 lbs., 8 oz.
3,402 g
Simple syrup
As Needed
As Needed
Preparation
  1. Gather all the ingredients and equipment.
  2. Scale ingredients.
  3. Building:
  4. Boil the apricot nappage and reserve, keeping warm.
  5. Sprinkle a half sheet of frangipane that is 18 in. by 12 in. by 1 in. (46cm by 30.5 cm by 2.5 cm) with sugar. Invert to unmold.
  6. Trim the edges.
  7. Divide into five rectangles, 3 1/4 in. (8.25 cm)each.
  8. Place each rectangle on a 3 3/4 in. by 11 1/2 in. (9.5 cm by 29 cm) piece of cardboard.
  9. Level each piece.
  10. Brush the surface of the frangipane with approximately 2 oz. (57 g) of the warm apricot nappage.
  11. Roll the marzipan to 1/8 in. (.3 cm) thick, larger than the rectangles of cake.
  12. Roll the marzipan onto the pin and unroll it onto the top of the cake.
  13. Place a cardboard on the marzipan and invert the cake.
  14. Using a French knife, trim excess marzipan from the edge of the cake.
  15. Cut the cake into 1 in. (2.5 cm) squares.
  16. Place the squares on a glazing screen, leaving 1 1/2 in. (3.8 cm) of space around each piece; keep in neat rows.
  17. Pour fondant evenly over each square covering the tops and sides.
  18. Preparing the Fondant:
  19. Place 1 lb., 8 oz. (680 g) of fondant in a bowl over a pot of simmering water and warm to 98°F to 100°F (37°C to 38°C).
  20. Flavor and color as desired.
  21. Adjust the consistency using 100°F (38°C) simple syrup.
  22. Finishing:
  23. Decorate as desired.
  24. Loosen the petits fours from the screen by using a pairing knife dipped in hot water.
  25. Dip your fingers in cold water before lifting each piece to avoid sticking.