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Raspberry Frangipan Petit Fours
Raspberry Frangipan Petit Fours

Before you jump to Raspberry Frangipan Petit Fours recipe, you may want to read this short interesting healthy tips about Stamina Boosting Snacks.

We all know that having healthy meals can help us really feel better in our bodies. We are likely to feel way less gross whenever we increase our intake of healthy foods and decrease our consumption of processed foods. A salad allows us to feel better than a piece of pizza (physically in any case). Selecting healthier food choices can be challenging if it is snack time. Finding goodies that really help us feel better and boost our stamina often involves lots of shopping and painstaking reading of labels. There’s nothing like one of these brilliant healthy foods when you need an energy-boosting treat.

One of the most popular snack foods is yogurt. Eating yogurt in place of a healthy larger lunch isn’t a good idea. As a treat, however, yogurt is one of the very best things you’ll be able to reach for. Along with calcium, it really is a good source of protein and vitamin B. Yogurt is easy for the body to digest and, depending on the type of culture utilized to make the yogurt youre eating, can also help regulate your digestive system. Easy hint: pick unsweetened yogurt and add walnuts or flaxseeds. This minimizes your sugar intake without lowering the taste of your snack.

A large variety of instant health snacks is easily accessible. Being healthier doesnt need to be a battle-if you let it, it can be quite uncomplicated.

We hope you got benefit from reading it, now let’s go back to raspberry frangipan petit fours recipe. You can have raspberry frangipan petit fours using 13 ingredients and 12 steps. Here is how you achieve that.

The ingredients needed to prepare Raspberry Frangipan Petit Fours:
  1. Take 35 oz Almond paste - room temperature
  2. You need 17 1/2 oz Butter - room temperature
  3. Take 17 1/2 oz Eggs - room temperature
  4. Get 2 1/2 oz Cake flour
  5. Use Filling
  6. Get 3 cup Raspberry Preserves
  7. Provide Glaze
  8. Take 15 oz White chocolate (can used colored candy wafers)
  9. Provide 3 lb Confectioners sugar
  10. You need 8 1/4 oz Light corn syrup
  11. Prepare 6 oz Hot water
  12. Provide 3 tsp Vanilla extract
  13. You need 1 as needed Food coloring
Instructions to make Raspberry Frangipan Petit Fours:
  1. Cream the almond paste to soften (about 5 min on 2nd speed). Add the butter gradually until completely incorporated with no lumps.
  2. Add the eggs one at a time, mixing well in between each addition. Scrape often. Blend in the flour last.
  3. Divide the batter evenly into 3 FLAT sheet pans lined with either cut parchment or silicone mats, which should also be lightly greased or sprayed with cooking spray.
  4. Bake for about 12-15 minutes at 325•F OR until light golden brown and set.
  5. Cool and also freeze for easier handling.
  6. After cooled, invert one layer onto the back of a FLAT sheet pan lined with parchment. Spread a paper thin layer of preserves onto the layer.
  7. Invert the second layer onto the first and spread another thin layer of jam. Then, invert the third layer onto the top.
  8. Freeze layered cake and cut desired shapes frozen. (Makes a nicer edge and the layers hold together much nicer when frozen) keep frozen until ready to glaze
  9. For the glaze: Heat the chocolate over a double boiler or in the microwave, stirring until smooth.
  10. In a separate large bowl (or mixing bowl) sift the confectioners sugar and ad the corn syrup and hot water. Stirring until smooth. If using a mixer, set on low speed (so the icing doesn't become too aerated).
  11. Add the melted chocolate to the sugar mixture, then add the vanilla and the coloring (if desired) If the mixture is too thick to pour, reheat briefly over low heat and stir in a few tablespoons additional water. The mixture is best to work with and will pour smoothly at about 100•F
  12. For glazing: Arrange some (6-12) of the petit fours onto a metal screen placed on top of a sheet pan. Have the fondant icing glaze heated and ready, then ladle the glaze over the petit fours. Allowing the glaze to drip into the pan below the screen. Once all are covered, use a small metal spatula to move the petit fours from the metal screen to a clean sheet pan lined with parchment. Then, using a spatula or plastic scraper, scrape the excess icing glaze from the drip pan back into the bowl and reheat and add extra water as needed. Repeat this process until all petit fours have been glazed. (You may need to clean the screen occasionally as the glaze will build up as you continue through the process)

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