Check out Isaac’s latest cooking video here, where Isaac shares the recipe for incredibly delicious petit fours!
Almond Paste –
- 3 cups almond flour
- 3 cups powdered sugar
- 3 tsp almond extract
- 2 egg whites, slightly beaten
Petit Fours –
- 1/2 lb (2 sticks) unsalted butter, room temperature, plus melted butter for pans
- 1 cup sugar
- 1 1/2 cups eggs (about 6 large)
- zest of 1 lemon
- 1 tsp vanilla extract
- 1 tsp pure almond extract
- 1 cup all-purpose flour
- pinch of salt
- 3/4 cup apricot preserves
Poured Fondant –
- 12 cups powdered sugar, sifted
- 1 cup water
- 4 tbsp light corn syrup
- 2 tsp almond extract
- 2 tsp vanilla extract
- 1 1/2 cups good quality white chocolate chips or cut up small chunks
First, make the almond paste.
Using a food processor, pulse the almond flour and powdered sugar a few times to break up any clumps.
Add almond extract and pulse to combine.
Test at this point to see if it has enough almond flavoring.
Add egg whites to food processor, on for 2 minutes.
At this point, the mixture should be smooth and ready to use.
Set aside and now make the petit fours.
Preheat oven to 375 degrees. Brush three 12 ½-by-9-inch rimmed baking sheets with butter. Line with parchment paper; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and almond paste on medium speed until well combined.
Add the butter, and beat until light and fluffy, about 2 minutes.
Add the eggs, one at a time, beating to combine after each addition.
Add the flour, almond extract, and salt, and beat until just combined.
Divide evenly between prepared baking sheets, smoothing batter with an offset spatula.
Bake until just set, but not browned, about 15 minutes.
Remove from oven, and let cool.
Line a baking sheet with parchment paper. Turn one cake layer out onto lined baking sheet.
Spread half of the apricot jam in an even layer over cake.
Top with a second cake layer. Spread with remaining jam. Top with final layer.
Place a piece of parchment paper over final layer, and top with a second baking sheet.
Weigh down with two large cans and transfer to refrigerator until cold – at least a few hours, and up to overnight.
Line a baking sheet with a piece of parchment paper and a cooling rack; set aside.
Remove cake from refrigerator and cut into desired shapes.
Place on cooling rack; set aside.
In the meantime, make the poured fondant.
Use a medium size saucepan and fill halfway with water. Bring to a simmer. You will also need a metal or glass bowl that fits on top, to create a double boiler.
With a whisk, mix all Ingredients except white chocolate in bowl.
Warm over double boiler set up. When mixture is warm, add chocolate and whisk until smooth.
To finish petit fours, spoon fondant over cakes, coating evenly. Reheat fondant if the mixture isn’t flowing well.
Let petit fours stand until set, about 30 minutes.