| Using a tranche board as a guide, cut a strip of cake 4" x 12". Using a serrated knife, level the cake then carefully slice it horizontally into two layers. Stack it onto a tranche board and chill until you are ready for it . |
| Mix the Orange syrup a little strong, and use it generously. Prepare the fabrication ganache. Return the cake to the work table. Remove the top layer. Moisten the bottom layer with half the syrup. |
| Using a spatula spread the filling onto
one of the cakes. Lay on the top slice and press down firmly while aligning. Remove the paper and moisten the cake with the remaining flavored syrup. |
| Hide the crumbs by applying a thin layer of filling. Using a pastry bag fitted with a flat tip #1D top the cake by drawing diagonal lines of the ganache filling. Chill before cutting. |
| With a hot dry knife trim the long edges,
discard the cut off. Wash and dry knife after each cut. Next slice
the cake down the center twice to make three even strips. With a hot dry knife
cut at a 90° angle across those strips. Each cake will produce 24 petite fours. |
| With a pastry bag and small tips, garnish
each petit four. |
| |
Main Menu
Petits Fours (24)
