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PETITS FOURS

1 recipe Swiss Roll
12-ounce jar apricot jam, pressed through sieve
12 ounces marzipan

4 tablespoons grenadine syrup
16 ounces confectioners' sugar
2 tablespoons light corn syrup
Shelled pistachio nuts (to decorate)

Spread apricot jam over cake and trim off about 1/2 inch of cake
on all sides. Roll out the marzipan and cover the top of cake.
Cut the cake into 1/2-inch squares.

To make icing, stir the grenadine syrup and confectioners' sugar
together well; stir in the corn syrup and stir until well blended.
(Icing should run off the spoon.) Place half the Swiss Roll/marzipan
squares on a rack and pour half the icing over. Repeat with the
other half. Decorate each Petit Fours with a pistachio half before
icing is set. Let stand until icing sets.

Makes about 5 dozen Petits Fours.


SWISS ROLL

6 eggs, separated
3/4 cup superfine sugar
1 teaspoon vanilla extract
1 cup cake flour
1/4 teaspoon salt
3 tablespoons butter, melted

Bake the Swiss Roll at least a day in advance so it cuts easily
without crumbling.

Preheat oven to 350 degrees F.

Beat egg yolks in large bowl until foamy. Add superfine sugar and
beat until thick and pale yellow in color. Beat in vanilla. Sift
flour and salt over egg yolk mixture and fold in thoroughly. Fold
in melted butter. Beat egg whites in separate bowl until stiff
peaks form. Fold beaten whites into egg yolk mixture.

Lightly grease a 15 x 10-inch jelly roll pan. Line pan with
parchment or waxed paper. Grease paper. Spread cake mixture as
evenly as possible in prepared pan with long, thin spatula. Place
in 350-degree F (170 C) oven and bake 12 to 15 minutes, or until
the top springs back when lightly pressed with a fingertip.


VARIATIONS:

Cover the little squares with vanilla icing. To make vanilla icing,
omit the grenadine syrup from the icing recipe above and increase
the light corn syrup to 4 tablespoons. Add 4 tablespoons hot water.
For variety, you may tint this white icing any color with food
coloring.

Petits Fours can be made in a variety of ways: with a single layer
of cake or several layers of sponge cake sandwiched with marzipan,
jam, or pastry cream. They can also be cut into various shapes,
such as diamonds, rounds, ovals, triangles, or hearts.


DECORATING IDEAS (to be implemented after icing has set):

Pipe a flower outline with dark melted chocolate. Fill in the
outline with melted milk chocolate. Pipe a dab of white icing in
the center.

Pipe two lines of white icing down the length of the Petits Fours.
Decorate with a crystallized violet and a pistachio half.

Pipe a flower stem with melted chocolate. Use a crystallized rose
petal for the flower and pistachio halves for leaves.

Use a small tinted, molded marzipan flower and strips of candied
citron for leaves. Decorate with piped lines of melted chocolate.

Pipe delicate lines of melted chocolate and decorate with a quartered
candied cherry. Sprinkle with ground pistachios.

Use a strip of candied pineapple and pipe a delicate pattern of
melted chocolate.

Dip one side of a walnut or pecan half in chocolate. Dip the
chocolate-covered half in ground pistachios.

Pipe a delicate lattice pattern of diagonal melted chocolate lines,
using both dark chocolate and milk chocolate. Decorate with candied
coffee bean.

Pipe melted chocolate for flower stem and one leaf. Use a crystallized
violet petal for the flower and a pistachio half for the other
leaf.

Use a tinted, cut-out marzipan flower. Decorate the center of the
flower with colored sugar.

Decorate with clusters of crystallized violet petals.

Decorate with a piece of candied orange peel and piped lines of
melted chocolate.

Place halved candied cherry in center and surround with dots of
melted chocolate.

Place a whole hazelnut in center and sprinkle ground pistachios
around hazelnut.

Pipe geometric lines of melted chocolate off-center. Decorate with
candied coffee bean.

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