Lemon Almond Petit Fours

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

Medium

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

Directions

  • LEMON ALMOND CAKE:
  • Cream the butter and sugar together until smooth.
  • Add the eggs, almond extract, lemon juice and lemon zest; beat until fluffy.
  • Sift the dry ingredients together, then mix in on low speed.
  • Add the chopped white chips or Barista Chips.
  • 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.
  • Trim the top until even.
  • LEMON-FLAVORED WHITE GANACHE:
  • 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.
  • Allow to fully set at room temperature for 4 hours or overnight.
  • WHITE WAFER PETIT FOUR GLAZE:
  • Warm the coating wafers to approximately 115F. Add the oil to combine.
  • ASSEMBLY & FINISHING:
  • Spread the lemon ganache over the top of the cake in an even layer.
  • 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.
  • Finish with Coating Wafer stripes or garnishes.

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