Raspberry Frangipan Petit Fours
Raspberry Frangipan Petit Fours

Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, raspberry frangipan petit fours. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Raspberry Frangipan Petit Fours is one of the most popular of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Raspberry Frangipan Petit Fours is something which I’ve loved my whole life. They’re nice and they look wonderful.

Making the Frangipane and Raspberry Tart. Make a firm dough with the flour, butter, sugar, salt and the half egg. Frangipane: In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter and sugar until light and fluffy.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have raspberry frangipan petit fours using 13 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Raspberry Frangipan Petit Fours:
  1. Prepare 35 oz Almond paste - room temperature
  2. Get 17 1/2 oz Butter - room temperature
  3. Take 17 1/2 oz Eggs - room temperature
  4. Make ready 2 1/2 oz Cake flour
  5. Make ready Filling
  6. Take 3 cup Raspberry Preserves
  7. Make ready Glaze
  8. Take 15 oz White chocolate (can used colored candy wafers)
  9. Get 3 lb Confectioners sugar
  10. Make ready 8 1/4 oz Light corn syrup
  11. Take 6 oz Hot water
  12. Make ready 3 tsp Vanilla extract
  13. Get 1 as needed Food coloring

This Raspberry Frangipane Tart has a creamy and slightly chewy almond-rum filling and a buttery and tender cookie crust. The has been adapted from the Pear Frangipane Tart in The Martha Stewart Cookbook. For the frangipane: Combine almonds and sugar in bowl of food processor. Process until almonds are finely ground.

Instructions to make Raspberry Frangipan Petit Fours:
  1. Cream the almond paste to soften (about 5 min on 2nd speed). Add the butter gradually until completely incorporated with no lumps.
  2. Add the eggs one at a time, mixing well in between each addition. Scrape often. Blend in the flour last.
  3. Divide the batter evenly into 3 FLAT sheet pans lined with either cut parchment or silicone mats, which should also be lightly greased or sprayed with cooking spray.
  4. Bake for about 12-15 minutes at 325•F OR until light golden brown and set.
  5. Cool and also freeze for easier handling.
  6. After cooled, invert one layer onto the back of a FLAT sheet pan lined with parchment. Spread a paper thin layer of preserves onto the layer.
  7. Invert the second layer onto the first and spread another thin layer of jam. Then, invert the third layer onto the top.
  8. Freeze layered cake and cut desired shapes frozen. (Makes a nicer edge and the layers hold together much nicer when frozen) keep frozen until ready to glaze
  9. For the glaze: Heat the chocolate over a double boiler or in the microwave, stirring until smooth.
  10. In a separate large bowl (or mixing bowl) sift the confectioners sugar and ad the corn syrup and hot water. Stirring until smooth. If using a mixer, set on low speed (so the icing doesn't become too aerated).
  11. Add the melted chocolate to the sugar mixture, then add the vanilla and the coloring (if desired) If the mixture is too thick to pour, reheat briefly over low heat and stir in a few tablespoons additional water. The mixture is best to work with and will pour smoothly at about 100•F
  12. For glazing: Arrange some (6-12) of the petit fours onto a metal screen placed on top of a sheet pan. Have the fondant icing glaze heated and ready, then ladle the glaze over the petit fours. Allowing the glaze to drip into the pan below the screen. Once all are covered, use a small metal spatula to move the petit fours from the metal screen to a clean sheet pan lined with parchment. Then, using a spatula or plastic scraper, scrape the excess icing glaze from the drip pan back into the bowl and reheat and add extra water as needed. Repeat this process until all petit fours have been glazed. (You may need to clean the screen occasionally as the glaze will build up as you continue through the process)

Pour in the almond cream and scatter raspberries on top. Using a pastry brush, brush egg white on the pastry rim around the edge. I've made Frangipane before but used Nectarines and although this is an equally delicious way of making this tart, the raspberries add an incredible dimension of flavour that can only be achieved with slightly. [Homemade] Lemon and raspberry petit fours. Scrape the filling into the tart pan and spread it out evenly. Top evenly with the raspberries and sprinkle with the sliced almonds.

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