Description
Delightful lemon petit fours showcase elegant French pastry craftsmanship with miniature cake squares glazed in zesty lemon icing. Guests will savor these dainty, refreshing treats that combine delicate texture and citrus complexity.
Ingredients
Scale
- 1 package (10.75 oz / 305 g) frozen pound cake
- 1 jar lemon curd or lemon frosting
- 1 box (16 oz / 454 g) powdered sugar
- ½ cup (120 ml) corn syrup
- ½ cup (120 ml) water
- 2 tsps (10 ml) lemon extract
- choice of decorations
Instructions
- Cake Preparation: Extract frozen pound cake and meticulously trim exterior crusts using a sharp serrated knife to create clean rectangular edges.
- Cake Portioning: Slice pound cake into compact, uniform 1.5-inch squares, ensuring precise geometric consistency.
- Layer Creation: Carefully bisect each square horizontally into three delicate layers, maintaining structural integrity and uniform thickness.
- Lemon Curd Application: Spread a thin, even layer of tangy lemon curd across bottom and middle cake layers using a small offset spatula.
- Layer Reassembly: Gently reunite cake layers, pressing downward to ensure secure adhesion and smooth alignment.
- Glaze Preparation: Whisk powdered sugar, water, light corn syrup, and lemon extract in a medium saucepan, heating gently over low temperature while stirring continuously.
- Glaze Refinement: Modulate glaze consistency by incrementally introducing hot water, achieving a silky, pourable texture that cascades elegantly.
- Glazing Process: Position petit fours on a wire cooling rack above a large baking sheet, systematically drizzling warm glaze to ensure comprehensive coverage.
- Surface Smoothing: Utilize an offset spatula to create uniform glaze distribution across all exterior surfaces.
- Decorative Finishing: Embellish with delicate candy vermicelli or miniature icing flowers, then allow glazed petit fours to rest at ambient temperature until coating solidifies completely.
Notes
- Precision Matters: Trim pound cake edges meticulously to achieve clean, professional-looking petit fours with uniform appearance.
- Layer Technique: When slicing cake horizontally, use a sharp knife and maintain consistent 1/4-inch thickness to ensure balanced texture and easy assembly.
- Glaze Control: Monitor glaze temperature closely; too hot damages cake surface, while too cool creates uneven coating, affecting final presentation.
- Cooling Strategy: Allow glazed petit fours to set at room temperature on a wire rack, preventing condensation and maintaining crisp, elegant finish.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 25
- Calories: 156
- Sugar: 22 g
- Sodium: 15 mg
- Fat: 2 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 0 mg