Thursday, June 27, 2013

DESSERT: These iced petits fours are spectacular when used to highlight a dessert spread on festive occasions. It just takes a few practise trials to get it right.



ICED PETITS FOURS:

 

 

 

 
1 square piece of prepared genoise cake, see posted basic genoise cake recipe

topping:

    ½ cup apricot jam or preserve                                 
    1 tbsp. water
    4 oz. marzipan, store-bought or home-made

icing:

    1 tbsp. light corn syrup                               
    ¼ cup warm water
    2 cups powdered or icing sugar                              
    few drops food colouring, if desired

 

 

 

To make topping:  Press jam through a fine sieve or strainer into a small saucepan. Stir in water and cook mixture, stirring, for 1-2 minutes, or until smooth. Cool slightly. Brush top of prepared genoise cake with jam mixture.

 

Roll out marzipan thinly between 2 sheets of wax paper. Remove 1 sheet of wax paper from marzipan and invert it over top of cake. Peel off waxed paper and trim marzipan edges even with cake.

 

Using a very sharp knife cut cake into 1-inch squares. Or if making round petits fours, use a small cookie cutter to cut circles of cake, and the marzipan layer to fit. Chill 30 minutes to firm the marzipan.  

 

Meanwhile, make icing by combining corn syrup and 2 tbsp. water in a bowl set over a pan of simmering water. Add powdered sugar and mix in well. Add 1 or 2 more tablespoons of warm water to make icing liquid. Add food colouring to tint icing to desired colour if preferred. Keep warm.

 

Place cut cakes over a wire rack set over a baking sheet and spoon icing over. Leave to set.

 
Top petits fours with cut pieces of fruit, or drizzle with melted chocolate to decorate before serving.           






























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