1 pound Sweet Tart Dough, chilled
6 ounces Granulated sugar
2 ounces Glucose or corn syrup
3 fluid ounces Water
5 ounces Unsalted butter, cubed
2 1/2 ounces Honey
3 fluid ounces Heavy cream, boiling
1 teaspoon Vanilla extract
11 ounces Almonds, sliced, toasted
2 ounces Dried cherries
Semisweet chocolate, tempered, as needed
Yield: 40 Cookies
1. Roll chilled Sweet Tart Dough 1/8 inch (3 millimeters) thick and slightly larger than a half-size sheet pan. Line the bottom and sides of the sheet pan with the dough. Prick the dough with a fork.
2. Bake blind at 375°F (190°C) until blonde in color, approximately 8 to 11 minutes. Remove from the oven and set aside to cool.
3. Boil the sugar, glucose and water to a golden caramel, approximately 325°F (163°C). Add the butter and honey to the caramel, then add the boiling cream. Bring the mixture to a full boil.
4. Remove from heat and add the vanilla extract, almonds and cherries. While still warm, spread the mixture onto the prebaked crust in a thin, even layer.
5. Bake at 375°F (190°C) for approximately 20 minutes or until the center has set and is golden brown.
6. Cool completely, trim the edges then cut into 2-inch (centimeter) squares. Excess trimmed from the edges may be ground and used to side mask frosted cakes. Dip one corner of each piece in tempered semisweet chocolate.
Notes: Type: Dry Petit Four
6 ounces Granulated sugar
2 ounces Glucose or corn syrup
3 fluid ounces Water
5 ounces Unsalted butter, cubed
2 1/2 ounces Honey
3 fluid ounces Heavy cream, boiling
1 teaspoon Vanilla extract
11 ounces Almonds, sliced, toasted
2 ounces Dried cherries
Semisweet chocolate, tempered, as needed
Yield: 40 Cookies
1. Roll chilled Sweet Tart Dough 1/8 inch (3 millimeters) thick and slightly larger than a half-size sheet pan. Line the bottom and sides of the sheet pan with the dough. Prick the dough with a fork.
2. Bake blind at 375°F (190°C) until blonde in color, approximately 8 to 11 minutes. Remove from the oven and set aside to cool.
3. Boil the sugar, glucose and water to a golden caramel, approximately 325°F (163°C). Add the butter and honey to the caramel, then add the boiling cream. Bring the mixture to a full boil.
4. Remove from heat and add the vanilla extract, almonds and cherries. While still warm, spread the mixture onto the prebaked crust in a thin, even layer.
5. Bake at 375°F (190°C) for approximately 20 minutes or until the center has set and is golden brown.
6. Cool completely, trim the edges then cut into 2-inch (centimeter) squares. Excess trimmed from the edges may be ground and used to side mask frosted cakes. Dip one corner of each piece in tempered semisweet chocolate.
Notes: Type: Dry Petit Four
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