Petit Four Sponge
  • Almond Paste (loaf) 10 ½ oz
  • Yolks 9
  • Sugar 5 ¼ oz
  • Eggs 3
  • Vanilla Extract ¾ tsp
  • Salt ¾ tsp
  • Lemon Zest 1
  • Cake Flour 3 ¾ oz
  1. Petit Four is covered with marzipan layered with jam.
  2. Put room temp almond past in a mixing bowl
  3. Add sugar and mix. Try to get mix smooth.
  4. Add lemon zest
  5. Add some egg yolk to help smooth out.
  6. Use a flat pan that has parchment cut extract to pan.
  7. Spray pan and spray parchment.
  8. Add the rest of the egg yolks
  9. Add salt and vanilla when smooth.
  10. Turn down mixer speed and add whole egg one at a time.
  11. Mix medium and scrape down sides of the bowl.
  12. Shift cake flour
  13. Add flour to mix and fold in with whisk.
  14. Pour in pan. Spread corner to corner.
  15. Bake in a convection oven 350F until light in color.
  16. Assembly.
  17. Remove sponge from pan.
  18. Cut off edges. Cut in half.
  19. Spread jam and top with the other half.
  20. Cut off edges to make even.
  21. Spread jam on top of cake thin.
  22. Roll out Marzipan on powder sugar thinly.
  23. Put marzipan over cake and cut off extra.
  24. Store on cardboard.
  25. Chill
  26. Finish
  27. Pour fondant over chilled pieces.
  28. Allow to harden
  29. Pipe designs onto with melted choclate
Mixing Method Creaming Method Scale to Yields ½ Sheet pan Finish Cut and Layer with filling Baking Temp 350F Source Manual Notes: Simple Syrup ½ sugar and ½ water. Brought to a simmer.