- +
intro no intro
photo no photo

Lemon Almond Petit Fours

Loading...

Developed by CIA Consulting, a division of the Culinary Institute of America, as an industry service to Ghirardelli. 
Yield: 49 Petit Fours

Ingredients

  • LEMON ALMOND CAKE:
  • 175 g Butter, Soft
  • 140 g Sugar
  • 140 g Eggs
  • 2 g Almond Extract
  • 14 g Lemon Zest
  • 3.5 g Salt
  • 70 g Almond Flour
  • 140 g All Purpose Flour
  • 4 g Baking Powder
  • 15 g Lemon Juice
  • 63 g Ghirardelli White Chips, chopped or Ghirardelli White Barista Chips
  • LEMON-FLAVORED WHITE GANACHE:
  • 300 g Ghirardelli White Chips
  • 12 g Lemon Zest
  • 150 g Cream
  • WHITE WAFER PETIT FOUR GLAZE:
  • 800 g Ghirardelli White Coating Wafers
  • 70 g Vegetable Oil

Method

  1. LEMON ALMOND CAKE:
  2. Cream the butter and sugar together until smooth.
  3. Add the eggs, almond extract, lemon juice and lemon zest; beat until fluffy.
  4. Sift the dry ingredients together, then mix in on low speed.
  5. Add the chopped white chips or Barista Chips.
  6. Pour into a greased 8 x 8" cake pan and bake at 325°F in a convection oven for 25-35 minutes or until the cake springs back.
  7. Trim the top until even.
  8. LEMON-FLAVORED WHITE GANACHE:
  9. Bring the cream and lemon zest to a boil then pour over white chips. Allow to sit for 30-60 seconds, then blend with a stick blender until smooth.
  10. Allow to fully set at room temperature for 4 hours or overnight.
  11. WHITE WAFER PETIT FOUR GLAZE:
  12. Warm the coating wafers to approximately 115F. Add the oil to combine.
  13. ASSEMBLY & FINISHING:
  14. Spread the lemon ganache over the top of the cake in an even layer.
  15. Place the cake in the refrigerator to firm the ganache, then cut into 1" squares. Using a fork, dip the cake into the white chocolate petit four glaze.
  16. Finish with Coating Wafer stripes or garnishes.