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Recipe : **** Chocolate Glaze For Petits Fours

Chocolate Glaze For Petits Fours
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Course:
Dessert

Practical information

  • Prep time
    30 min
  • Cooking
    20 min
  • Difficulty
    Very easy
  • Pause
    35 min
  • Ready in
    1 h 25
  • Price
    Very friendly budget
  • Rate:
             
 
makes 50 petits fours
 

Categories

Budget:
friendly
Difficulty:
easy recipe
Category:
Cakes Sweets and Ice-creams
Tags:
chocolate

Recipe's Ingredients

  Quantities for people → Recalculate
  • 1 tablespoon corn syrup
  • 250 g semi or bittersweet chocolate, finely chopped
  • 90 g toasted finely ground almonds
  • 150 ml heavy cream

  • Recipe preparation steps

  • 1
    Preheat the oven to 190ºC.
  • 2
    Lightly spray a 15 x 10-inch jellyroll pan with cooking spray or line with parchment paper.
  • 3
    In a stand mixer fitted with the paddle attachment, cream together the almond paste, butter, and sugar on medium speed until light in texture and smooth, 5 minutes.
  • 4
    Add the eggs and in 2 or 3 additions, beating well after each addition.
  • 5
    On low speed, mix in the flour just until blended.
  • 6
    Scrape down the bowl as needed during creaming and mixing to blend evenly.
  • 7
    Spread the mixture evenly over the prepared jellyroll pan and bake until golden brown, about 20 minutes.
  • 8
    Let cool completely on wire racks, then turn the cake out of the pan.
  • 9
    Trim the edges from the cake.
  • 10
    Cut the cake crosswise into 3 even strips (you will have three 5-inch wide and 10 inch long strips).
  • 11
    Place one of the strips on an inverted baking sheet and spread with one-third of the jam.
  • 12
    Place a second strip on top, gently press to adhere, and spread with half of the remaining jam.
  • 13
    Place the third and final layer on top, gently press to adhere, and spread with the remaining jam.
  • 14
    Lightly dust a work surface with confectioners’ sugar and roll out the marzipan to 1/16-inch thickness.
  • 15
    Place the marzipan on top of the final layer of jam, smooth to adhere, and trim the excess marzipan from the edges using a very sharp knife.
  • 16
    Wrap tightly and refrigerate or freeze until firm, about 20 minutes.
  • 17
    Cut the chilled cake into 1-inch squares.
  • 18
    Meanwhile, prepare the Chocolate Glaze by combiningthe cream and corn syrup in a heavy saucepan and bring to a boil over medium heat.
  • 19
    Remove the pan from the heat and add the chocolate.
  • 20
    Let the mixture rest for 2-3 minutes.
  • 21
    Stir until the chocolate is completely melted and the sauce is very smooth.
  • 22
    Place the petits fours on a wire rack set over a cookie sheet.
  • 23
    Ladle the glaze on top, using a small offset spatula to make sure the sides are completely coated.
  • 24
    Press the toasted ground almonds to the sides of each glazed petit four.
  • Ready !



 

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