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Petits Fours 05

Petits Fours 05 is built on Confectioners Sugar, Superfine Sugar, Vanilla Extract, Cake Flour, and Salt. Scale it up or down for the number of people at the table.

Ingredients

• 16 oz
• 3/4 cup
• 1 tsp
• 1 cup
• 1/4 tsp
• 3 tbsp

Method (preview)

1. 1

   Spread apricot jam over cake and trim off about 1/2 inch of cake on all sides.

2. 2

   Roll out the marzipan and cover the top of cake.

3. 3

   Cut the cake into 1/2-inch squares.

4. 4

   To make icing, stir the grenadine syrup and confectioners' sugar together well; stir in the corn syrup and stir until well blended. (Icing should run off the spoon.) Place half the Swiss Roll/marzipan squares on a rack and pour half the icing over.

5. 5

   Repeat with the other half.

6. 6

   Decorate each Petit Fours with a pistachio half before icing is set.

7. 7

   Let stand until icing sets.

8. 8

   Bake the Swiss Roll at least a day in advance so it cuts easily without crumbling.

9. 9

   Beat egg yolks in large bowl until foamy.

10. 10

    Add superfine sugar and beat until thick and pale yellow in color.

11. 11

    Beat in vanilla.

12. 12

    Sift flour and salt over egg yolk mixture and fold in thoroughly.

13. 13

    Fold in melted butter.

14. 14

    Beat egg whites in separate bowl until stiff peaks form.

15. 15

    Fold beaten whites into egg yolk mixture.

16. 16

    Lightly grease a 15 x 10-inch jelly roll pan.

17. 17

    Line pan with parchment or waxed paper.

18. 18

    Grease paper.

19. 19

    Spread cake mixture as evenly as possible in prepared pan with long, thin spatula.

20. 20

    Place in 350-degree F (170 C) oven and bake 12 to 15 minutes, or until the top springs back when lightly pressed with a fingertip.

21. 21

    Cover the little squares with vanilla icing.

22. 22

    Add 4 tablespoons hot water.

23. 23

    Place halved candied cherry in center and surround with dots of melted chocolate.

24. 24

    Place a whole hazelnut in center and sprinkle ground pistachios around hazelnut.