Hey. It’s me. I’m back – finally.
I have things to teach you today.
But don’t worry – they’re fun things.
They’re things like petit fours and chocolate and marzipan.
Petits fours are little baby cakes that you can eat in one or two bites. The name literally means small ovens. There are two kinds of petit fours: sec, or dry petit fours and glace, which means iced petit fours. Today we’re making petit fours glace. These puppies are pastries that are filled with cream, chocolate, or jam. Then they’re iced or dipped and decorated with marzipan, fondant (blech), or chocolate. They’re usually eaten during afternoon tea which makes them even more fancy shmancy.
Basically, they’re classy hoho’s.
We make petit fours at the bakery. And I can say from experience, we do them right.
This is what a petit four should look like. No fondant, more buttercream, more chocolate. Yum.
Here’s the low-down, step by step:
1. Bake up my chocolate cake in two cookie sheets or jelly roll pans.
2. Make a 1 1/2 batch of your favorite buttercream or cream cheese frosting (if you want, you can do two different flavors).
3. Spread half of the frosting on top of one of your layers. Flip the other layer on top of the first.
4. Spread the other half of the frosting on top of the second half.
5. Roll out your marzipan – thin. Use two packages of the Odense brand you can find at Fred Meyer.
6. Transfer the marzipan on top of the two cake layers and frosting and roll it on – be sure you press down hard, because that’s what gives your petit fours that density.
7. Freeze your cake sandwich until it’s chilled all the way through.
8. Take your sandwich out of the freezer and flip it out of the pan so that the marzipan is on the bottom.
9. At this point, how you cut your petit fours is up to you. You can use a ruler and make squares, or you can just use a cutter, like I did.
10. Melt down whatever chocolate you’re going to use and dip all the bottoms of your petit fours in the chocolate.
11. Set them on a cookie rack and pour the melted chocolate over them.
12. Decorate and place in cupcake papers and they’re ready to serve!
CHOCOLATE CAKE (double this recipe to be able to bake up two cookie sheets)
- 1 1/2 c. AP flour
- 3/4 c. sugar
- 1/2 tsp. salt
- 1 tsp. baking soda
- 1/4 c. unsweetened cocoa powder
- 1 1/2 tsp. vanilla extract
- 1/3 c. canola oil
- 1 tbsp. white vinegar
- 1 c. cold water
Preheat oven to 350 degrees F. Prep your cupcake tins. combine dry ingredients. Combine wet ingredients. Make a well in the dry ingredients and add the wet. Mix just until combined. Bake for about 15 minutes.