Chocolate Almond Espresso Petite Fours

[mona1949]

This recipe was created by chef Johnny Iuzzini


Yield 1/4 sheet pan

Orange Marzipan

Combine 8 oz Almond Pates, 2.1 oz corn syrup, zest of one orange, and 1 tsp of orange oil, and blend gently. Add 6 1/2 oz of sifted powdered sugar and knead together until smooth and all the sugar is incorporated. Roll out evenly on a sheet of parchment to the exact size of a quarter sheet pan. Spread the surface evenly with 1 oz melted dark chocolate and allow to set. Once set flip over onto a tray lined with a piece of parchment paper.

Almond Praline

Temper 4 1/2 oz of milk chocolate following the manufacturer's guidelines. Add 18 oz's of Almond Praline and the cocoa butter, and carefully blend in 4 oz of Feuilletine. Spread evenly over the marzipan and allow to set.

Almond-Expresso Ganache

Warm 12 1/2 oz's of heavy cream in a sauce pan. Toast 2 oz of slivered almonds until very dark: while still hot add to the cream along with 1 oz cracked Espresso beans. Bring to a quick simmer and remove from heart. Allow to infuse, covered, for 20 minutes. Strain off the cream and you should have 7 3/4 oz; if you are a little short just add some fresh cream. Place in a clean saucepan with 1 1/4 oz's of Trimoline (invert sugar) and bring to a boil. Slowly stir cream mixture into the center of 9 1/2 oz's of Valrhona extra bitter chocolate making sure to maintain an emulsion, Carefully stir in 1 1/2 oz's of unsalted butter and spread over the praline: allow to set.

Once set, cut petite fours into desired shapes and dip into melted Valrhona extra bitter chocolate. Before the chocolate sets, sprinkle with some Fleur de sel.

[tracymes3]

Thanks for sharing these recipes.....Can this ganache be used on cakes too???

[mona1949]

Originally Posted by tracymes3

Thanks for sharing these recipes.....Can this ganache be used on cakes too???

I don't see why you couldn't use it as a filling for a cake.

[tracymes3]

Thanks Mona,

Will have to try it.

[mommarivera]

Thanks for the recipe!!