Layered Petit Fours

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Layered Petit Fours
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation

Ingredients

for
1
Ingredients
125 grams
125 grams
3
125 grams
2 teaspoons
50 grams
ground almonds
2 tablespoons
150 grams
150 grams
60 grams
For the garnish
50 grams
2 tablespoons
1 teaspoon
40

Preparation steps

1.

Beat the butter with the sugar until fluffy. Separate the eggs. Add the yolks one at a time to the butter and mix until smooth. Add the flour, lemon zest, vanilla, almonds, and rum. Mix until smooth.

2.

Beat egg whites with a pinch of salt until stiff and fold into the batter.

3.

Line the bottom of the pan with parchment paper and spread a 1 cm (approximately 1/3 inch) layer of batter into the pan. Bake in an oven preheated to 220°C (approximately 425°F) for about 2 minutes. Bake until bright yellow. Spread another 1 cm (approximately 1/3 inch) layer of dough on the cake and continue to bake until the batter is gone.

4.

Remove the cake from the pan and turn out onto a wire rack. Let cool.

5.

Melt the chocolate coating in a bowl over a pot of hot water with 1/3 of the coconut oil. Cut the cake into 40 equal pieces.

6.

Coat half of the cake in white couverture and the other have in dark chocolate couverture. Let cool on parchment paper.

7.

Melt the dark chocolate in a bowl over a pot of simmering water. Mix the powdered sugar with the lemon juice. Transfer into separate freezer bags and cut off a small corner. Pipe the lemon glaze over the white chocolate cakes. Pipe the dark chocolate over the chocolate cakes. Serve in baking cups.