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.
Customer Reviews
Write Your Own Review