Preparation time: 90 minutes
Refrigeration time: 60 minutes
Baking time: 8 minutes
Petit fours are best served fresh. However, they will keep in the refrigerator for a day or two in a box.
Don't cover the petit fours directly with plastic wrap because the icing will run.
Wrapping idea: wrap the petit fours right on the rack with transparent paper. Tie with a pretty ribbon.
- Beat the egg whites with the salt to soft peaks. Gradually beat in the sugar until thick and glossy.
- Briefly mix in the egg yolks. Add the sifted flour and fold gently.
- Spread to a 1 cm (3/8") thickness on a parchment-lined baking sheet. Smooth out.
- Bake for 6-8 minutes in the lower part of a preheated 200° C (400° F) oven. Remove, slide onto a clean kitchen towel and cover with the hot pan. Let cool.
- Beat the butter until it is soft and holds peaks.
- Add the icing sugar, vanilla seeds, orange or lemon zest and juice, and beat until pale and light (4-5 minutes).
- Slice the sponge in half horizontally.
- Spread one half with the filling, cover with the other half and press together.
- Brush the top with the quince jelly. Refrigerate, covered, for 1 hour.
- Trim the edges so they are straight. Cut the cake into 3.5 cm (1 1/2") cubes.
Icing and finishing
- Combine the icing sugar, lemon juice and water to form a thick liquid consistency.
- Divide the icing in three; tint red, green and blue.
- Place the petit fours on a baking rack; pour the icing over them, allowing it to run off and harden. Decorate.
- Let dry completely. Refrigerate until serving time.
In collaboration with the Fédération des producteurs de lait FPL
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