Petits Fours

Ingredients

• Hide ingredients for Sponge Cake Sheet, Génoise or Chocolate Génoise, or Pound Cake 1 Sponge Cake Sheet, Génoise or Chocolate Génoise, or Pound Cake (opens in new tab) Sponge Cake Sheet, Génoise or Chocolate Génoise, or Pound Cake
  • ¾ cup sifted (75g) cake flour
  • ¼ cup (60g) milk
  • 3 tablespoons (45g) unsalted butter
  • ¾ cup (150g) sugar
  • 5 large eggs
  • 1 teaspoon baking powder
  • 1 ½ to 2 cups filling
  • (Any frosting)
  • (Powdered sugar)

  Sub-recipe steps

  1. Measure and return to the sifter: ¾ cup sifted (75g) cake flour
  2. Heat in a small saucepan until the butter is melted: ¼ cup (60g) milk; 3 tablespoons (45g) unsalted butter
  3. Combine in a large bowl, or in a stand mixer with the whisk attachment, and beat until light-colored, tripled in volume, and the consistency of softly whipped cream (about 5 minutes in a stand mixer, 7 to 10 minutes with a handheld mixer): ¾ cup (150g) sugar; 5 large eggs
  4. Beat in: 1 teaspoon baking powder
  5. Reheat the butter and milk until steaming hot. Sift the flour mixture in 3 additions over the top of the egg mixture and fold in. Add the hot milk mixture all at once and fold in until well combined. Scrape the batter into the pan and spread evenly. Bake until the top is golden brown and springs back when lightly pressed, 8 to 10 minutes. While the cake is still hot, run a knife along the edges to release it from the pan. Immediately invert the cake onto a sheet of parchment paper on top of a sheet pan or cutting board and remove the pan. Let the cake cool completely before peeling off the paper liner.
  6. Peel off the paper liner and place a fresh sheet of parchment paper on top. Flip the cake and peel off the parchment paper the cake was cooled on, removing the brown “skin” from the cake as you do so. Spread the cake with: 1 ½ to 2 cups filling
  7. Roll, wrap, and refrigerate as for Cake Sheet for Roll Cakes.
  8. If desired, frost with: (Any frosting)
  9. or sift over the cake before serving: (Powdered sugar)
• 1 cup jam, heated and strained or pureed for easy spreading, or a filling or any buttercream
• (Hot strained preserves)
• Hide ingredients for (A ⅛-inch-thick layer of rolled marzipan, homemade or store-bought) 1 (A ⅛-inch-thick layer of rolled marzipan, homemade or store-bought) (opens in new tab) (A ⅛-inch-thick layer of rolled marzipan, homemade or store-bought)
  • 1 ½ cups blanched whole almonds
  • 1 ¼ cups powdered sugar
  • 1 ¾ cups granulated white sugar
  • ¼ cup light corn syrup
  • ¼ cup water
  • 1 ½ teaspoons almond extract
  • ⅓ cup water
  • ⅓ cup light corn syrup

  Sub-recipe steps

  1. Combine in a food processor: 1 ½ cups blanched whole almonds; 1 ¼ cups powdered sugar
  2. Process until the nuts are very finely ground. Leave the nuts in the processor. Combine in a large heavy saucepan: 1 ¾ cups granulated white sugar; ¼ cup light corn syrup; ¼ cup water
  3. Stir over medium heat with a wooden spoon until the sugar is dissolved. Wash down the sides of the pan with a pastry brush dipped in warm water. Increase the heat to medium-high and cook, without stirring, until it reaches 245°F, the firm-ball stage.
  4. Remove from the heat, turn on the food processor, and immediately pour in the sugar syrup. Grind to a fine paste, then add: 1 ½ teaspoons almond extract
  5. Pulse to blend, then transfer the paste to a medium bowl that has been lightly coated with cooking spray. The mixture will be runny, but it will thicken as it cools. Place a damp kitchen towel over the top to keep the paste from drying out and let cool.
  6. The marzipan is now ready for use. If you like, knead in a few drops of food coloring or a little extra flavoring, such as rose or orange flower water or a fruit liqueur. Marzipan can be stored at room temperature, tightly wrapped in plastic and in an airtight container, for 2 to 3 months. It can also be frozen for up to 6 months. Thaw and bring to room temperature before using.
  7. Marzipan shapes can be formed by hand or with the decorative plastic molds used for chocolate. Coat the mold lightly with cooking spray. Pinch off pieces of marzipan, knead for a moment to make them pliable and smooth, and press into the mold. Use a small sharp knife to trim any excess so that the marzipan is level with the surface of the mold (be careful not to scratch the decorative depressions of the mold). Turn the mold over and rap sharply on the counter—the marzipan pieces should fall out; if not, gently prod them out with the tip of a knife.
  8. Kids are great at modeling free-form shapes and enjoy making fanciful creatures and surreal fruits. Shape marzipan by hand just as you would modeling clay, and use a tiny dab of light corn syrup to affix one shape to another. Use whole cloves for fruit stems or the rough side of a grater to create the stippled skin of an orange—just look in your kitchen cupboards for inspiration. Marzipan can also be rolled out on a surface dusted with powdered sugar and cut into various shapes with miniature cookie cutters.
  9. To paint molded marzipan, use regular liquid food coloring. Place a few tablespoons of clear brandy (such as kirsch, framboise, or grappa) in a small bowl or cup and add food coloring little by little until you like the color. Prepare as many colors as you like in this manner. Use a tiny watercolor brush to paint the marzipan. Let dry for 1 hour. For a sparkling finish and to help preserve its moistness, make a glaze for coating the shapes. Combine in a small saucepan: ⅓ cup water; ⅓ cup light corn syrup
  10. Bring just to a boil, then remove from the heat. While the glaze is still hot, lightly brush the candies with the glaze. Let stand for 30 minutes, or until completely dry. Store in an airtight container at cool room temperature or in the refrigerator for up to 1 month.
• (Any buttercream)
• Hide ingredients for Bittersweet Chocolate Glaze, Chocolate Ganache, or Fondant icing 1 Bittersweet Chocolate Glaze, Chocolate Ganache, or Fondant icing (opens in new tab) Bittersweet Chocolate Glaze, Chocolate Ganache, or Fondant icing
  • 6 ounces semisweet or bittersweet chocolate (60 to 70% cacao), coarsely chopped
  • ⅓ cup coffee or water
  • (Pinch of salt)
  • 6 tablespoons (¾ stick) unsalted butter, cut into small pieces

  Sub-recipe steps

  1. Melt in a double boiler, a heatproof bowl set over simmering water, or in a microwave on 50 percent power in 20-second bursts, stirring often just until smooth: 6 ounces semisweet or bittersweet chocolate (60 to 70% cacao), coarsely chopped; ⅓ cup coffee or water; (Pinch of salt)
  2. Remove from the heat. With a silicone spatula, stir in 2 or 3 pieces at a time: 6 tablespoons (¾ stick) unsalted butter, cut into small pieces
  3. Continue to stir—do not beat—until perfectly smooth.
  4. For a pourable glaze, let cool at room temperature, stirring occasionally, until the mixture reaches 90°F. For frosting, let cool further until spreadable. If the frosting becomes too stiff, set the bowl in a larger pan of hot water and stir until softened; or remelt and then cool to 90°F for use as a glaze. This keeps for up to 3 days at room temperature or for up to 3 weeks refrigerated.
• Candied violets, rose petals, or edible flowers, candied fruits, dragées, sliced almonds, pistachios, or toasted, flaked coconut