Layered Petit Fours
- 125 grams butter
- 125 grams sugar
- 3 eggs
- 125 grams Pastry flour
- 2 teaspoons Lemon peel
- Vanilla bean
- 50 grams ground almonds
- 2 tablespoons Rum
- 150 grams Milk chocolate couveture
- 150 grams white Couverture
- 60 grams Coconut oil
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.
Beat egg whites with a pinch of salt until stiff and fold into the batter.
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.
Remove the cake from the pan and turn out onto a wire rack. Let cool.
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.
Coat half of the cake in white couverture and the other have in dark chocolate couverture. Let cool on parchment paper.
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.