Apple Doughnut Petit-Fours
Makes: Approximately 8-9 petit-fours. Size as seen.
Doughnut, apple, quick, & easy. This batch of petit-fours is so unfussy & autumnal, that it’s giving major thanks…for the holiday, that is!
*Note: This recipe was created in partnership with Hedessent.ca and references a few of their products.
INGREDIENTS
GROUP A - CAKE
1 cup all-purpose flour
1 cup cake flour
1 cup finely granulated sugar
3 tbsp sour cream
4 medium eggs
2 tsp marmalade
1 tsp Hedessent Crispy Doughnut Flavour Frops
2 tsp baking powder
1/2 tsp salt
1/4 tsp Hedessent Tahitian Bean Flavour Drops
1/4 tsp ground cinnamon + a pinch
GROUP B - CREAM FILLING
125 g mascarpone cheese (1/2 cup)
1/4 cup granulated sugar
1 tsp Hedessent Apple flavour drops
1 tsp Hedessent Lemon flavour drops
1/2 tsp Hedessent Ginger flavour drops
GROUP C - GARNISH
Apple chips, candied ginger, or candied lemon disks
method
Cake:
Preheat the oven to 350°F. Grease a 9” x 13” baking tray with butter and dust with flour.
In a large bowl, whisk together eggs, oil, marmalade, Hedessent Crispy Doughnut and Tahitian Bean flavour drops, and sour cream until just combined.
Add sugar, all-purpose flour, cake flour, salt, baking powder, and cinnamon to the wet ingredients. Mix well to form a thick, smooth batter.
Pour the batter into the prepared baking tray and bake for 30 minutes, or until a skewer inserted into the center comes out clean or with a few small crumbs.
Cool the cake on a wire rack for at least 30 minutes. Once cool, use a 3” round cutter (or shape of your choice) to cut out cake rounds. Let them cool further on a wire rack.
Cream Filling:
In a medium bowl, whip mascarpone cheese, sugar, Apple, Ginger, and Lemon flavour drops until smooth and fluffy. Chill in the fridge until ready to use.
Assembly:
Transfer the mascarpone filling to a piping bag fitted with your preferred nozzle.
Pipe a layer of mascarpone onto a cake round, then sandwich with another round.
Pipe more mascarpone on top of the sandwich and garnish with apple chips, candied ginger, or lemon disks.
Repeat with the remaining cake rounds.
