Classic Petit Fours Glacés

Chiffon cake

1. Set a rack on the lowest level and heat the oven to 325°F. Line a 9 × 13 inch pan with parchment. Do not grease the sides; the batter needs to cling as it rises.

2. Sift the cake flour (180 g1½ cups), granulated sugar (140 g⅔ cup), baking powder (10 g2½ tsp) and salt (⅔ tsp) into a large bowl. In a separate bowl, whisk the egg yolks (6), milk (140 ml½ cup + 1 tbsp), oil (105 ml7 tbsp), vanilla extract (1¾ tsp) and almond extract (¼ tsp) until pale and frothy, about 30 seconds. Add to the flour mixture and whisk until smooth.

3. In a clean bowl, beat the egg whites (6), straight from the fridge, with the cream of tartar (½ tsp) on medium until foamy and starting to hold soft peaks. Only then add the granulated sugar (75 g6 tbsp) a spoonful at a time, beating continuously to stiff, glossy peaks that stand upright but don't look dry or clumpy.

4. Fold the whites into the yolk batter in three additions. Stir the first third in firmly to loosen the batter, then fold in the second and third gently with a cutting motion. Some white streaks are fine.

5. Pour into the pan, spread evenly, and run a knife through the batter to release large air pockets. Bake 25 to 32 minutes, until the top springs back when pressed and a toothpick comes out clean. Don't overbake; chiffon dries out faster than butter cakes.

6. Cool completely in the pan, then run a knife around the edges to release.

Layer and cut

1. Warm the jam (150 g) until liquid and strain it. Brush a thin layer onto the cake, just enough to taste and not a visible stripe. Spread a thin layer of Ermine Buttercream over the jam. Chill 15 minutes.

2. Roll the marzipan (200 g) between two sheets of parchment into a sheet 2 to 3 mm thick. Lay it over the buttercream, press gently and trim the edges. Chill at least 30 minutes, until very firm.

3. Cut into 1½-inch squares with a sharp knife dipped in hot water, wiping and re-dipping between cuts. Set them on a wire rack over a rimmed sheet pan, at least 1 inch apart on all sides. They must be very cold when glazed, or the cake absorbs the fondant instead of letting it sheet off.

Fondant

1. Option A, homemade. Combine the powdered sugar (900 g7½ cups), corn syrup (60 ml4 tbsp), water (120 ml½ cup), vanilla extract (1 tsp) and almond extract (½ tsp) in a saucepan over low heat, stirring constantly, until smooth and pourable at 100°F. It should coat a spoon and flow in a thick ribbon. If it is too thick, add water 1 tsp at a time.

2. Option B, premade. Make a simple syrup by dissolving the sugar (100 g½ cup) in the water (100 ml7 tbsp) over heat, then cool it. Melt the fondant (1 kg2¼ lb) gently over simmering water, or in the microwave in 15-second bursts, stirring constantly, until smooth and exactly 100°F. Thin it with simple syrup 1 tsp at a time to the consistency of heavy cream: it should flow in a thick, steady ribbon that takes about 5 seconds to disappear into the surface. Stir in the vanilla extract (1 tsp) and almond extract (½ tsp).

Glaze

1. Coat. Either hold each petit four on a fork over the bowl and ladle fondant over the top so it flows down all four sides, which is the most reliable way to cover it fully; or leave them on the rack and pour from a spouted cup over each piece from several angles, which is faster but messier.

2. Let them set 10 to 15 minutes. Scrape the drips from the sheet pan back into the bowl, reheat to 100°F, thin again if needed and apply a second coat. Most need two coats.

3. Decorate. Pipe a small buttercream rosebud on each, in assorted colors, with a petal or star tip. Set them in paper candy cups.