Absinthe Lemon Petit Fours
30- 36 pieces
2 1/2 Cups plus 2 Tablespoons cake flour
1 1/2 Cups Granulated Sugar
2 tsp Baking Powder
1/2 tsp Baking Soda
3/4 tsp Salt
1/4 Cup plus 2 Tbs unsalted high quality Butter
Lemon Juice and Zest of 1 whole Lemon
1 Cup Water
3/4 Cup whole milk
3 teaspoons Absinthe
2 1/2 Cups Sugar
1/2 Cup Water
1/4 Cup Corn Syrup
2 teaspoons absinthe
Juice of 6 lemons
zest of 3 lemons
1 ½ cups sugar
1 ¼ lb unsalted butter
4 extra large eggs
¼ teaspoon salt
1/2 Cup Marzipan
Powdered Sugar, for rolling out marzipan
1. Make your lemon curd:
*Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
*Add the butter to the processor bowl and pulse to mix. Add the eggs, 1 at a time, and then add the lemon juice and salt. Pulse until combined.
*Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The curd will thicken in about 6 minutes. Do not let this boil. Once thick, take off the heat and let it cool about 10 minutes, then store in an airtight container in the refrigerator. You can make this up to 1 week ahead of time.
2. Preheat oven to 350*. Spray 2 baking sheets with vegetable oil, line completely with parchment paper and spray the paper with vegetable oil. Set aside.
3. In a standing mixer bowl, combine all of the dry ingredients and mix a few times, then add all of the wet ingredients and whisk well to incorporate.
4. Divide your batter into 2 equal parts and pour into each prepared sheet pan. The batter will seem like a very thin layer. Use an offset spatula to spread evenly throughout the pan. Bake 15 minutes. Check that the cake springs back to the touch and remove from the oven.
5. Roll out your marzipan. Sprinkle powdered sugar onto a flat surface, place your marzipan in the center and roll to a thin even sheet, half the length and full width of your cake.
6. Carefully invert your cakes onto a flat surface. Slice each cake in half lengthwise so you end up with 4 squares. Spread ¼ cup (or less) of lemon curd on top of each square. Stack your square on top of the other, place the sheet of marzipan over the top of the cake. Wrap the cake in plastic wrap and refrigerate overnight.
7. Make your poured fondant:
*Heat sugar, water and corn syrup in a deep sauce pan until the bubbles are small.
*Pour into the food processor fitted with the steel blade. Let the syrup cool undisturbed about 30 minutes.
Add the Absinthe and process 2 to 3 minutes, until the syrup completely converts from a glassy syrup to an opaque paste. When thoroughly cooled, store sealed at room temperature for 24 hours. It will harden once completely cooled, simply microwave to liquify. It is warm enough to use for the petits fours immediately after processing.
8. Once the cake has been refrigerated, and you are ready to dip, score the cake (use a ruler!) into 1”-1 ½” pieces (size can depend on your preference, traditional is 1 ¼” squared)
9. Cut the cake into those pieces with a serrated knife. Dip each piece carefully it the fondant and set on a wire rack, or wax paper lined sheet pan to harden.
10. You can garnish if you like with anything from a drop of melted chocolate, a candied flower, a candied lemon zest or a sprinkling of gold powder.
*these keep well in an airtight container in the refrigerator up to 1 week.