Petit Four Glacé

This week at LCB, we made these little Petit Four Glacés.



According to Larousse Gastronomique, petit fours are a small, bite sized piece of biscuit (cookie), cake, or item of confectionary.



The name dates back to the 18th century , when ovens were made of brick and small items had to be cooked á petit four ( i.e. at a very low temperature), after large cakes had been taken out and the temperature had dropped.



There are three categories of petit fours:

• Plain petit fours.

Tuiles, cigarettes, bâtonnets, palets, langues de chat, macarons, small meringues, sponge fingers,
croquettes, small galettes, milanais, rochers etc.

• Fresh petit fours

Minature Reproductions, Iced or glazed petit fours and Sugar-coated fruits.

• Savoury petit fours

Served with apéritifs and cocktails. Also known as amuse-gueule.



The ones we made are an assembly of genoise sponge sandwiched with apricot jam. Topped with a rolled marzipan layer then coated with various coloured fondant and decorated with moulded marzipan.

They were a joy to produce, ensuring the sponge is the right height so that they will not topple, tempering the fondant and making the little marzipan figures/flowers.

Very pretty but awfully sweet.