1 full-sheet Joconde
4 fluid ounces Simple Syrup
2 fluid ounces Raspberry liqueur or purée
Raspberry jam, as needed
3 pounds Fondant
Chocolate decorations, as needed
1 1/2 dry pint Raspberries
Yield: 72 Cakelets
1. Cut the baked joconde crosswise into four equal strips. Place one of the joconde strips on a paper-lined sheet pan. Combine the simple syrup and raspberry liqueur or purée and moisten the cake with 1.5 fluid ounces (45 milliliters) of this syrup
2. Spread a thin even layer of raspberry jam on the moistened cake.
3. Cover with another sheet of joconde. Moisten with 1.5 fluid ounces (45 milliliters) raspberry simple syrup and coat with more raspberry jam. Cover with another sheet of joconde and once again repeat the moistening and jam process. Top with the last joconde layer. Freeze until firm.
4. Trim the cake then cut into small squares or triangles measuring approximately 1 3/4 inch (4.5 centimeters).
5. Gently heat the fondant to 100°F (38°C) over a bain marie. Remove from the heat and thin the fondant slightly with a small amount of the remaining raspberry syrup. Strain the fondant through a fine sieve to remove any crumbs.
6. Place the cake pieces on an icing screen. Coat with warm fondant, using a large spoon or a pastry bag with a plain small to medium tip. After coating the petit four, the layers of joconde should still be visible through the fondant.
7. Decorate with a chocolate cutout and fresh raspberries.
8. Yield: 72 Petit Fours, 1 3/4 In.
Notes: Type: Iced Petit Four
4 fluid ounces Simple Syrup
2 fluid ounces Raspberry liqueur or purée
Raspberry jam, as needed
3 pounds Fondant
Chocolate decorations, as needed
1 1/2 dry pint Raspberries
Yield: 72 Cakelets
1. Cut the baked joconde crosswise into four equal strips. Place one of the joconde strips on a paper-lined sheet pan. Combine the simple syrup and raspberry liqueur or purée and moisten the cake with 1.5 fluid ounces (45 milliliters) of this syrup
2. Spread a thin even layer of raspberry jam on the moistened cake.
3. Cover with another sheet of joconde. Moisten with 1.5 fluid ounces (45 milliliters) raspberry simple syrup and coat with more raspberry jam. Cover with another sheet of joconde and once again repeat the moistening and jam process. Top with the last joconde layer. Freeze until firm.
4. Trim the cake then cut into small squares or triangles measuring approximately 1 3/4 inch (4.5 centimeters).
5. Gently heat the fondant to 100°F (38°C) over a bain marie. Remove from the heat and thin the fondant slightly with a small amount of the remaining raspberry syrup. Strain the fondant through a fine sieve to remove any crumbs.
6. Place the cake pieces on an icing screen. Coat with warm fondant, using a large spoon or a pastry bag with a plain small to medium tip. After coating the petit four, the layers of joconde should still be visible through the fondant.
7. Decorate with a chocolate cutout and fresh raspberries.
8. Yield: 72 Petit Fours, 1 3/4 In.
Notes: Type: Iced Petit Four
Last edited by a moderator:
