Halloween is right around the corner, and next on my baking syllabus are petit fours; therefore, I thought I would combine the two and make mummified petit fours. Traditionally, a petit four is a small, fancy cake, cookie, or confection. This particular petit four has three layers of almond cake with raspberry and apricot preserves in between. It is covered in a white chocolate glaze, and piped with royal icing. Last but not least, it is studded with two candied eye balls–some are lazy, and some are not. I was inspired by the Monday Box’s mummy cookies. Unfortunately, these petit fours are a little too big. A proper petit four should be a two-bite size. If my calculations are correct it took me four bites per petit four. Maybe I should have one more just to be sure…. yup, four bites.
I got this recipe from Joy Of Baking. They also have a great video tutorial. Okay, here’s how it’s put together: smooth out the almond cake batter onto a parchment-lined 12″x 17″ jelly roll pan.
Bake for about 14 minutes in a 350 degree F. oven. Once baked, cool on a wire rack, and then run a sharp knife along the perimeter.
Slide the cake out of the pan by gently pulling the parchment. Once out, trim the edges, and then divide the cake into thirds.
Smear apricot preserves on the top of on one of the cake thirds.
Gently place another cake third over top of the apricot preserves. Be sure to line the cakes up.
Brush the next layer with raspberry preserves.
Finally, gently place the last cake third over the raspberry preserves.
With a cookie or biscuit cutter, cut out rounds.
Pour a large spoonful of white chocolate glaze over each petit four. With a offset spatula, smooth out the top and sides.
Before the glaze dries, put on your candied eyes.
Using a 46 piping tip, pipe out your mummy wrapping. Refrigerate the petit fours.
- 2/3 pound (300 grams) Almond Paste
- 2/3 cup (135 grams) Granulated White Sugar
- 2/3 cup (150 grams) Unsalted Butter, at room temperature (cut into pieces)
- 1TBS Pure Vanilla Extract
- 4 Large Eggs, at room temperature
- 2/3 cup (85 grams) All-Purpose Flour
- 1/4 tsp.(1 gram) Salt
- 1/4 cup (60 ml) Apricot Preservies, heated and strained
- 1/4 cup (60 ml) Seedless Raspberry Preserves, heated
- 8 ounces (230 grams) White Chocolate, coarsely chopped
- 6 tablespoons (80 grams) Unsalted Butter, cut into small pieces
- 1 tablespoon (13 grams) Vegetable Shortening
- Candied Eye Balls
- 2 Cups (220 g) Powdered Sugar
- 4 tsp. Milk
- 1 TBS Light Corn Syrup
- Preheat the oven to 375 degrees F. Butter a 17 1/2" x 12 1/2" x 1 " baking pan and line the bottom of the pan with parchment paper.
- In a medium-sized bowl, stir together the flour and salt. Set aside. In a standing mixer fitted with the paddle attachment, beat the almond paste until smooth. Add the sugar and mix until combined. Gradually mix in the butter, and beat until light and fluffy (about 2 to 3 minutes). Mix in the vanilla extract, and then scrape down the sides of the bowl. Mix in the eggs, one at a time, beating until just combined. Finally, mix in the flour/salt mixture.
- Spread the batter evenly into the pan and bake for about 15-18 minutes or until toothpick inserted into the center of the cake comes out clean. Remove from oven and place on a wire rack to cool for about 5-10 minutes. Run a knife along the perimeter of the pan and then gently pull the parchment to slide the cake onto a wire rack to finish cooling.
- Next, trim the edges of the cake with a sharp knife. Using a ruler, divide the cake into three equal parts. Take one layer and gently place it onto a parchment-lined baking sheet. Peel off the parchment paper and spread the apricot preserves evenly over the top of the cake. Take a second layer of cake and turn it upside down on top of the apricot preserves. Line up the edges as best you can. Peel off the parchment paper and spread the raspberry preserves evenly on the top of the cake. Then take the last layer of cake and turn it upside down on top of the raspberry preserves. Cover the cake with plastic wrap and top with a heavy baking sheet or plate to compact the cake layers. Place in the refrigerator to chill until firm (2-3 hours or even overnight).
- Once the cake is firm, remove from refrigerator, and using a 1 1/2 inch round cookie, or biscuit cutter, cut into rounds (you can also cut the cake into squares, rectangles, or diamonds). Place the mini cakes on a baking sheet, cover, and chill in the refrigerator while you get on with the white chocolate glaze.
- In a double boiler, or a heat proof bowl over a saucepan of simmering water, stir together the white chocolate, shortening, and butter until smooth. Remove from heat immediately, as white chocolate can over heat rather quickly.
- Place the almond cakes on a wire rack that has been placed over a baking sheet. Using a small ladle, pour the chocolate glaze over the cakes, making sure that the glaze completely covers each cake. If need be, use and off-set spatula to smooth out the top and sides of the cakes. Place your candied eye balls on each cake. Refrigerate the cakes for about 15 minutes so the glaze can harden and become firm.
- Stir together the sifted powdered sugar and milk until smooth. Add the corn syrup and mix thoroughly and vigorously. You may need to add more powdered sugar, or more milk depending on the consistency.
- Spoon the icing into a piping bag, and fit it with a #46 tip. Pipe out your mummy wrapping on each cake, and then set aside to dry.
- Store the Petit Fours in a covered container in the refrigerator for about 7-10 days. They can also be frozen for about a month. (If freezing, do not decorate with the mummy icing.) To defrost, place in the refrigerator for several hours or overnight
- Standing mixer
- 17 and 1/2 x 12 and 1/2 jelly roll pan
- Ruler
- Small Ladle
- #46 piping tip
- Piping bag
- 1 and 1/2 inch round cookie cutter or biscuit cutter
- Off-set spatula
